Originally Posted by mbasiszta
What is the reason for this "Gluten Free" craze? I use gluten anytime I am making all wheat or all rye breads. They have insufficient gluten for my type of baking. Are my ears going to fall off or something?
I am about to take my first attempt at knead-free sourdough bread out of the oven. Looks good so far through the pyrex casserole bowl in which I cooked it.
there is nothing wrong with gluten. I use it as well any time I make bread. it just makes a better finished product. but there is a disease
out there called 'celiac disease' in which the body can't process gluten
and certain other proteins and such and it can like, KILL you. it is not,
however, as common as people are making it out to be. it's kind of
become the new thing to blame everything on, sort of like the 'disease
of the month' because it was recently discovered that there is a link
between autism and celiac disease. gluten sensitivity that isn't related
to celiac disease is basically a food allergy.
but no, your ears won't fall off!!