Gluten-Free Formulas

Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
For people afflicted with an autoimmune disorder known as celiac disease, the consumption of wheat gluten can be devastating. Celiac disease affects the body’s ability to process gluten. When foods containing gluten are ingested by someone with celiac disease, the immune system responds by damaging the small intestine, which prevents the body from absorbing nutrients from food. The possible complications of untreated celiac disease include cancer, osteoporosis, anemia, and seizures.
Some people can tolerate gluten, but not wheat products. For those, it is a good idea to introduce bread or baked goods made with rye, corn, or oats. Spelt is also a good alternative for those sensitive to wheat.