Gluten-free: What's in the free?
Aloha!
I have searched and searched but I have yet to see any post on the internet about the ingredients that makes a bread gluten-free. It's rather troubling personally to think that people would prefer to eat a slice of bread stripped off it's natural protein and elasticity that give bread that soft texture.
It is replaced by what? I'm assuming artificial ingredients but what are they really? If bread is so horrible for your health, then what is so great about gluten-free bread? What makes that gluten-free so awesome? What's in the "free" that makes people yell out "gluten-free, please"!
Or I can just go look at ingredients label on a loaf of gluten-free bread the next time I'm at the grocery store. I doubt I'd understand all those scientific words.
Enjoy the rest of your day!
Aloha!
Before opening this, I thought it was going to be a pic of loco moco!! Nummy. ...sorry, not to detract from your post... :)
No worries. Yes, I need to do some delicious food posts.
Gluten Free is the only way I make my own pan bread with gluten free dough. Problem I love beer, and that's not gluten free and there is no escaping it:( Cheers ;)
I have a habit of being very vague with my posts but my question isn't your decision to eat gluten-free foods but rather what makes gluten-free. The ingredients that substitute the nutritional values and elasticity that makes bread so soft? And what even brought someone to make a decision to eat gluten-free.
I haven't a person to explain their understanding but the fads.
Thank u