If you suffer from a wheat intolerance or from celiac disease, you are not alone. One thing that you'll have in common with hundreds of other people is not being able to pick up bread and pastries in the supermarket. With so many delicious things on the bakery aisle and the smell of fresh baked bread, it can actually be torture going to the shops. One way to get around this is to bake your own bread using gluten free gum substitute mixed with a special flour.
Xanthan gum is the most popular gum substitute that is used in allergy free baking. So, why is it important to have gum in your baking anyway. Well, the answer is not that hard to figure out. If you have tried to make cakes or scones with corn or rice flour you will have found that the results are crumbly. This is because they lack the natural gum that binds the mixture together.
There is no shortage of flour available for people who are suffering from wheat allergy or intolerance. But as we said before, the gummy texture of the dough cannot be recreated properly unless you buy a gum to add to the mix.
So let's say you are fed up of not being able to enjoy baked goods and pastries you are probably also fed up of doing your grocery shop. So, let's get baking and make some treats at home that you know you can safely eat. A special flour will cost a little more than traditional wheat, but it will be well worth the money you spend.
In your supermarket aisles you'll also see that there are allergy options available for bread, cakes, and cereals, But one look at the price and you will be put off. A simple packet of cookies will cost you two or three times the normal price. So, the solution is to bake your own. Sticking to a diet without gluten is also very healthy, and these baked goods can be a treat once or twice a week.
When you make bread dough or pizza dough at home you will be familiar with the gummy texture. The natural gum found in wheat flour binds the mixture together and keeps it from going dry. If you use a corn or rice flour without adding gum your mixture will become too dry and crumbly and the end results won't taste that great. So for baked treats at home use a xanthan gum.
Kneading your mixture will become easy when you add a gum substitute to your mixes. Baking with wheat free flour usually means that your mixes are dry and crumbly. But if you add a gum to your mix you'll be able literally recreate anything you find in your bakery aisle right at home.
Living with an allergy doesn't have to mean the end of the world. Eating out can also be tricky. So search online for local restaurants that cater for allergies. You will even find places to eat pasta and breads that taste simply divine.
Xanthan gum is the most popular gum substitute that is used in allergy free baking. So, why is it important to have gum in your baking anyway. Well, the answer is not that hard to figure out. If you have tried to make cakes or scones with corn or rice flour you will have found that the results are crumbly. This is because they lack the natural gum that binds the mixture together.
There is no shortage of flour available for people who are suffering from wheat allergy or intolerance. But as we said before, the gummy texture of the dough cannot be recreated properly unless you buy a gum to add to the mix.
So let's say you are fed up of not being able to enjoy baked goods and pastries you are probably also fed up of doing your grocery shop. So, let's get baking and make some treats at home that you know you can safely eat. A special flour will cost a little more than traditional wheat, but it will be well worth the money you spend.
In your supermarket aisles you'll also see that there are allergy options available for bread, cakes, and cereals, But one look at the price and you will be put off. A simple packet of cookies will cost you two or three times the normal price. So, the solution is to bake your own. Sticking to a diet without gluten is also very healthy, and these baked goods can be a treat once or twice a week.
When you make bread dough or pizza dough at home you will be familiar with the gummy texture. The natural gum found in wheat flour binds the mixture together and keeps it from going dry. If you use a corn or rice flour without adding gum your mixture will become too dry and crumbly and the end results won't taste that great. So for baked treats at home use a xanthan gum.
Kneading your mixture will become easy when you add a gum substitute to your mixes. Baking with wheat free flour usually means that your mixes are dry and crumbly. But if you add a gum to your mix you'll be able literally recreate anything you find in your bakery aisle right at home.
Living with an allergy doesn't have to mean the end of the world. Eating out can also be tricky. So search online for local restaurants that cater for allergies. You will even find places to eat pasta and breads that taste simply divine.
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Find details about the benefits of gluten free gum substitute online. If you have any questions, see the FAQ page at http://www.freelyvegan.com.
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