Gluten is a unique protein present in rye, wheat, and barley.
Most types of cereals and breads commonly contain gluten.
However, not all grains have gluten.
These include wild rice, buckwheat, soybeans, oats, teff, amaranth, millet, corn, and sunflower seeds.
Some gluten can be taken out from wheat flour to produce wheat starch, but not all.
It is important in giving elasticity to bread so as to make it chewy.
It is for this reason that most breads feel like a sticky chewing gum inside the mouth.
Aside from elasticity, gluten gives bread the ability to rise before it is baked.
This is done by keeping the gases in the dough during fermentation.
With the help of starch, gluten firms up when cooked and helps the bread keep its shape.
A diet that is gluten-free has a low carbohydrate amount.
Breads that are gluten-free are derived from brown rice flour.
Individuals who adhere to a gluten-free diet attribute it with a myriad of health benefits including weight loss, increased energy level, and reduced cholesterol level.
Researchers have revealed some facts about gluten.
These are: 1.
It may cause the appearance of wrinkles.
2.
Refined wheat has minimal nutritional value.
3.
It may cause leaky gut syndrome.
4.
It may cause inflammation.
5.
Humans cannot fully digest it.
Holding fast to gluten-free diets can be hard because it could mean avoiding foods that are commonly part of one's diet.
The recipe below can be added to one's gluten-free diet: Baked Rice Ingredients include 4 chopped tomatoes, 4 eggs, 5 cups cooked rice, 2 tablespoons sharp Parmesan, 2 cups sharp grated cheese, 2 chopped large onions, 6 slices cooked and chopped bacon, 8 ounces chopped mushrooms.
With the exception of tomato and grated cheese, mix all ingredients into a greased baking dish.
Topped with tomatoes and cheese, bake the mixture at 400 degrees Fahrenheit or until firm.