Hey there everyone! It’s been while since I’ve answered questions on my bread blog. I figured today was a good day to learn more about gluten.
Gluten is kind of a tricky topic, as many of my family members are gluten sensitive and gluten intolerant. Many people I know avoid gluten like the plague, even if they don’t fully understand what it is. Clickbait articles make gluten out to be the villain of the weight loss world. Because of that, it’s easy to blame gluten for a variety of unrelated health problems.
So today, at BreadbytheHour.com, you can find my quick rundown on gluten. I talk about what it is, what it does, and how it affects your body. I also look at how gluten affects bread and which flours have the most (or the least) gluten per serving.
Keep in mind that this is just a beginner baker’s guide to gluten, and not a professional written medical article. I don’t cover everything in depth. I did my best, however, to give you the essentials to make a smart decision about how you approach gluten in your baking.
If you have a health concern, please feel free to do your own research as well. The more you learn about gluten, the better you can manage your condition.
Have More Questions?
Since I can’t include everything there is to know about gluten in a single post, I understand that you might have additional questions about gluten that aren’t answered in my guide. If you have more questions, don’t hesitate to ask them in the comment section on the post, and I’ll do my best to find out the answer and help you out.
If you’d rather ask me something directly, you can also shoot me a message through my contact me page. I have no problem working with my readers to learn more about tricky topics.