Many people consider corn products such as cornstarch to be gluten-free. However, corn contains a protein called zein, which is being studied as a potential substitute forgluten. Zein is similar to gluten and would replace gluten-free ingredients in foods like bread or noodles. But research sh...
(You can see my favorites in another blog post here.) This story is about a family who had a very prosperous chocolate factory in Damascus, Syria. When the factory was bombed and completely destroyed in 2012 in the Syrian Civil War, the family left Syria and became refugees in Lebanon. T...
So what is cake flour and what's so special about it? For starters, cake flour is low-protein (typically 5–8% protein as compared to 10–13% for AP), and that’s because it’s milled from low-protein (a.k.a. soft) wheat. This means it does not produce as much gluten as reg...
too. Baking experts are weirdly quick to promise that making homemade cake flour is as straightforward as cutting all-purpose flour with cornstarch, but it's not that simple. Cornstarch may dilute the overall protein content of the flour, but it jacks up the starch in a totally different ...
On a related note, is the non-gluten-to-gluten flour ratio too high? Ingredients like oatmeal or potato flour contain less protein than bread flour. If that’s the case, replace some non-gluten flour with bread flour or add vital wheat gluten, as mentioned above....
For example, gluten is a protein and it has 5 calories per gram, not 4 and so on. And even the expensive method is not accurate because we don’t burn the food, we digest it. Also, there are no two apples that have the same calorie content. The ones from the top of the tree...
11. Flax is Gluten-Free While not everyone is noticeably sensitive to gluten, we do all react to its consumption, leaving our intestinal tract chronically inflamed. Flax is not wheat-based, so it makes an excellent alternative for using in baked goods as a partial swap for flour, as a bin...
Patients have discovered that increasing the acidic level of their stomachs can slow the growth of candida. (By the way, if you have candida, do an internet search for “baking soda candida”) Low stomach acid, Lactose and/or Gluten Intolerance ...
(Cornstarch can be used as a gluten-free alternative.) Next, the chicken is dipped in an egg wash. This melds with the first coating, either flour or cornstarch, creating an adhesive substance that acts like glue for the third coating, the actual bread part of the breading process. ...
Toasting bread doesn't change its nutritional value, butit may decrease the glycemic index. Toasted bread calories aren't any fewer than untoasted bread calories. Toasting also doesn't affect carbohydrates or gluten; it may lower the glycemic index of bread, which is an advantage. ...