People with celiac disease must avoid even trace amounts of gluten in their diet

Question

People with celiac disease must avoid even trace amounts of gluten in their diet. The development of gluten-free foods in the U.S. is a billion dollar industry. Gluten-free breads are drier, denser and have a more crumbly texture and a shorter shelf life than gluten-containing breads.

To offset the absence of gluten, chefs recommend that bakers to use: 1) xanthum gum or modified tapioca starch; 2) a high protein flour such as sorghum; 3) eggs in the recipe; 4) carbonated water or beer instead of tap water; and/or 5) add pectin. Select two of these ingredients and using your knowledge about their function in cooking, explain why they would improve the moisture, texture and/or shelf-life of a gluten-free bread.

Explanation / Answer

Xanthan gum is a common ingriedient used in gluten free baking. Xanthan gum is a corn based fermented product and it is used as a thickening agent in gluten free baking. Xanthan gum provides elasticity and stickiness to doughs. It provides the dough a gel like consistency and helps to bind the dough together.

Eggs are an important ingriedient in gluten free baking because: eggs act as a binding agent and help replace gluten. Eggs act as a leavening agent and help the baked goods rise. Eggs provide structure and texture to the baked goods. Eggs act as a lipid source and help in softening a products texture.

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