ingredient information
Flour Gluten
AAA
As the gluten content of many whole-grain flours is low, it is often necessary to supplement the flour by adding wheat gluten to the dough. Gluten is available in natural foods stores and can add height, lightness, and a small amount of protein to your breads. Gluten flour is usually a 50-50 combination of Vital Wheat Gluten and White Flour. Celiac disease, also known as gluten intolerance, is a genetic disorder that affects 1 in 133 Americans. Symptoms of celiac disease can range from the classic features, such as diarrhea, weight loss, and malnutrition, to latent symptoms such as isolated nutrient deficiencies but no gastrointestinal symptoms. The disease mostly affects people of European (especially Northern European) descent, but recent studies show that it also affects Hispanic, Black and Asian populations as well. Those affected suffer damage to the villi (shortening and villous flattening) in the lamina propria and crypt regions of their intestines when they eat specific food-grain antigens (toxic amino acid sequences) that are found in wheat, rye, and barley. Oats have traditionally been considered to be toxic to celiacs, but recent scientific studies have shown otherwise. This research is ongoing, however, and it may be too early to draw solid conclusions.... Sources: http://www.breadmachinedigest.com http://www.celiac.com/index.html