What are gluten -free cakes?

gluten -free cakes are cakes that contain no gluten. Gluten is a protein found primarily on pasta, bread and other foods that contain rye, barley or wheat. People who are sensitive to gluten or suffer from celiac disease will cause an immune reaction in their small intestines when they consume gluten foods. This reaction damages the intestinal internal surface, affects the ability of the individual to absorb some nutrients and can cause diarrhea and pain. The traditional cake contains gluten and cannot enjoy it with those who have gluten -free food.

traditional cakes are usually made of wheat or barley, butter, eggs and cream. Sugar, salt and baking powder are other ingredients found in most traditional cookies. Wheat or barley ingredients are unbearable for those who have a gluten -free diet. If the aroma is used as an artificial vanilla extract, it may also be concerned if it contains cereal alcohol.

Recipe of gluten -free cakes will replace gluten -free flourfor wheat or barley. Brown rice or tapiocal flour are commonly used to replace wheat flour. The flour of chickpeas is also often used in gluten -free cakes. Since gluten -free flour works better in some combination, substitution generally involves mixing different gluten -free flour and starch into a combination.

The availability of gluten -free recipes online and in gluten -free and vegan cookbooks can estimate from substitutions and mixes. Gluten -free flour is a comfortable commercial mixture of gluten -free flour, such as white and brown rice with tapioca and potato starch. Some bakers experiment gluten -free and create their own mixtures and replicate the sticky gluten effect by adding guar or xantham rubber to the mixture. The taste and texture of gluten -free cakes usually do not change significantly from the traditional version, if the correct gluten substitutions are made.

gluten -free label usuallyIt uses to indicate a food product that contains a harmless gluten level than with it, which does not contain any. The question of exactly what level of gluten is harmless, but is not solved. The World Health Organization and Food and Agricultural Organization Codex Alimentarius set 20 milligrams or less in 2008. In 2007, US food and drug administration proposed a rule of limiting gluten -free brand to food with 20 parts per million or more gluten.

In addition to worrying about labeling, gluten -free bakers should look for products made in a dedicated gluten -free device. Gluten -free equipment helps to avoid the problem of cross contamination. Although the product itself does not have to contain gluten, its ingredients could be processed in a device where gluten is used to prevent food from holding on to the transport belt, for example. As a result, there is a gluten in the product that contains no gluten ingredients.

Baking and eating gluten -free productsThey have become easier because more companies and restaurants offer gluten -free consumers. Gluten -free products can be purchased in health food stores or in the Healthy Nutrition section in a larger supermarket. The restaurant is increasingly called objects as gluten -free or even offering a gluten -free menu. As always, gluten -free eaters should be aware of the possibility of cross contamination, especially in the kitchen of the restaurant.

Although a gluten -free diet was sold as a healthy management mechanism for different conditions and supported it, including Oprah Winfrey, only those with celiac disease or gluten sensitivity must follow it. Gluten -free diet is the only medically sanctioned treatment of celiac disease and wheat allergy, but this type of diet may endanger nutrition when people do not have a medical treatment. As a result, those who consider gluten -free food should consult a doctor before starting the regime.