Gluten free blog

Although both conditions result in an adverse reaction to wheat consumption, the causes, symptoms, and treatment differ greatly.Celiac disease:Celiac disease is an autoimmune disease in which consumption of gluten (a protein found in grains such as wheat, barley and rye)...

Gluten-free brown rice flour is an excellent alternative to wheat flour for those following a gluten-free diet, such as in the case of people with celiac disease or gluten sensitivity. It is made by milling brown rice grains, which means...

Gluten-Free Poolish: What It Is and How It Works in Gluten-Free Bread Poolish, also known as liquid preferment, is a valuable technique for anyone who wants to obtain softer, more aromatic and digestible gluten-free bread. The method, widely used in...

Melted butter or soft butter? Here's what changes in gluten-free doughs When preparing dough, especially for brioches, every detail can make the difference. The choice between melted butter and soft butter can greatly affect the final result. If we talk...

Inulin is a plant fiber and is mainly extracted from the roots of plants such as chicory and Jerusalem artichoke, which are rich in this plant fiber. The inulin extraction process involves several steps:Root Harvesting: Roots are harvested from plants, usually during...

International Celiac Day in Italy represents an important moment in the public health landscape, as it offers the opportunity to promote awareness of celiac disease, an autoimmune disease that affects a significant number of individuals in the country. This event...

Potato fiber is a versatile and beneficial ingredient, especially in the world of gluten-free cooking. But where does it come from and what are its peculiarities?Origins and Production: The potato, from which the fiber is extracted, originates from the Andes,...

Origins and Application of Water-Roux Water-roux, also known as Tangzhong, is a baking technique that originates in Japan. This method involves cooking about 5-10% of the total flour used in the bread recipe with water or milk. The result is...

Xanthan gum is a polysaccharide produced by the fermentation of sugar (glucose, sucrose or lactose) by the bacterium Xanthomonas campestris. Its discovery occurred in the 1960s as part of a United States research program aimed at identifying new polymers useful...