Hey there everyone! It’s been while since I’ve answered questions on my bread blog, so I figured it was time to delve into a topic that I wanted 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.
So today, at BreadbytheHour.com, you can find my quick little rundown on gluten, what it is, what it does, and how it affects your body. I also look closer into 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 but rather do my best to give you the essentials to make a smart decision about how you approach gluten in your baking.
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.
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