Bread: Gluten-free

Gluten is the thing that makes the stretch and chew of bread’s crumb. It is innate in wheat, and is developed when the dough is kneaded. However for those with coeliac it can be very dangerous if ingested. It is entirely possible to make great bread without gluten. It will be texturally different, and needs some care. Store bought gluten-free bread has improved immeasurably, as more of us adopt a gluten-free diet. But this is where making the bread at home makes all the difference. When gluten free bread is fresh, with ingredients from your home kitchen, you can produce a truly delicious loaf. Be sure to buy flour that is gluten-free, as many grains not labelled wheat still contain gluten. Always check the label or ask in store. This collection forms part of An introduction to Bread.