Gluten Free Cooking And Baking

Many people are concerned about eating foods that contain gluten, which is a protein compound found in wheat, rye, barley, and oats. A lot of people who suffer from wheat and gluten related conditions (like dermatitis, arthritis, etc.) have to avoid pre-packaged foods that are manufactured using these ingredients. The only option is to prepare food at home that doesn’t have gluten. Gluten free bread with some fabulous results.

Some regular breads are also completely wheat free and flour free, including wheat buns, whole wheat bread, brown rice bread, and chicola bread. Other breads are simply made from alternative grain-based flour like maize, rice, or teff, like cornmeal or rice flour. These alternative flours provide a texture similar to that of wheat bread. When baking with these flours, it is best to bake in a temperature that’s slightly higher than the conventional baking temperature for bread because it can produce a better texture when the heat is applied uniformly throughout the bread.

For this gluten free vegan bread recipe, I used my favorite recipes and turned them into something spectacular! I chose some recipes that I usually find satisfying and turned them into something different. This recipe for pizza is very much my “go to” recipe. I’ve made this recipe so many times and always find ways to enhance it.

First I prepared the pizza dough from my diabetic food pyramid. Then I used a measuring cup and spoon to determine how much each of the two cups of dry ingredients needed. I then measured the wet ingredients into one measuring cup, and then I added the dry ingredients to the other cup. I followed the recipe and then started on the pizza dough. After it was all done, I placed the tortilla on the pizza stone, put the pizza crust in place, turned the dial to the bottom speed, baked the pizza in the oven for about 30 minutes, and was so impressed with the quality and flavor of this gluten free bread machine that I gave it to a friend of mine for his birthday.

After taking a closer look at the pizza dough, I determined that the ingredients used to make the pizza dough were very similar to what I have in my pantry. My next question was what type of flour should I use? It’s important to determine the texture and flavor of gluten free breads, and not all wheat-based breads have the same texture. Most wheat-based breads have an incredibly bitter taste. Gluten free breads are generally softer, but not always. I looked through the internet and found that a lot of companies such as Sister Foods, Bob’s Red Mill, Field and Vine, and Wild Oats are making a variety of wheat-based breads that have a wonderful texture and flavor.

I made a decision that day to keep my gluten-free baking list to only wheat breads and to include pizza in my cooking repertoire. The pizza loaf was a big hit and my family loves it too. I do make substitutions for other breads like crackers and bagels without gluten, but not for pizza bread. The pizza is a big hit at my house, but it doesn’t get left in the cupboard. It sits on the counter and is used whenever someone wants dinner.

Emilia

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