Cereals that contain no gluten do not make bread successfully.
"Woman's Institute Library of Cookery, Vol. 1" by Woman's Institute of Domestic Arts and Sciences
This casin is not elastic like the gluten of wheat, so that one cannot make a light bread from barley.
"The Allinson Vegetarian Cookery Book" by Thomas R. Allinson
Indian corn has also a very small proportion of gluten, and thus makes a bread which crumbles too readily.
"The Easiest Way in Housekeeping and Cooking" by Helen Campbell
Occasionally they are prepared from wheats low in gluten and not suitable for bread-making purposes.
"Human Foods and Their Nutritive Value" by Harry Snyder
It is to the gluten of flour that its property of panification, or bread-making, is due.
"The Stock-Feeder's Manual" by Charles Alexander Cameron
Gluten bread is good when toasted.
"The Art of Stage Dancing" by Ned Wayburn
Gluten bread requires less yeast and less time to rise than ordinary bread.
"The Century Cook Book" by Mary Ronald
A substitute for bread is one of the greatest difficulties, as many gluten foods are very unpalatable.
"The New Gresham Encyclopedia" by Various
We must learn to like a creamy color in bread, for this means the presence of more gluten.
"Foods and Household Management" by Helen Kinne
The Yankee Crafty B*tch makes a recipe for banana bread so good, you won't even realize it's vegan and gluten free.
Celiac disease is when your body cannot process gluten which is found in many foods like bread, pasta, cookies and cakes.
Going gluten-free means many breads - including wheat and rye varieties… (Ward for News ).
Kelly Oram and his daughter Micaela make gluten-free bread at home.
You may have noticed gluten-free labels on more foods—everything from breads to brownies—at the supermarket in the past few years as the number of gluten-free products has rapidly increased.
ATLANTA (AP) — It sounds like an unfolding epidemic: A decade ago, virtually no one in the US seemed to have a problem eating gluten in bread and other foods.
In this Thursday, July 14, 2012 photo, Bertha Domimguez prepares gluten-free dough at Pure Knead bakery sandwich bread in Decatur, Ga.
In this Thursday, July 14, 2012 photo, Michele Kelly, owner of Pure Knead bakery, poses with a rack of freshly baked gluten-free sandwich bread in Decatur, Ga.
It sounds like an unfolding epidemic: A decade ago, virtually no one in the US seemed to have a problem eating gluten in bread and other foods.
ATLANTA- It sounds like an unfolding epidemic: A decade ago, virtually no one in the US seemed to have a problem eating gluten in bread and other foods.
This sandwich is so delicious it makes even gluten-free bread seem divine.
This recipe would not be possible without the late Bette Hagman and her book The Gluten-Free Gourmet Bakes Bread.
A team of scientists thinks it is possible to create wheat that lacks the gluten proteins that cause allergies but would still make decent bread.
Companion 's Corn Bread is made with low-gluten pastry flour, which is difficult to find so we substituted all-purpose flour, which makes excellent corn bread with a slightly coarser crumb.
Can scientists create gluten -free wheat plants to make bread with.
For example, bread dough made from wheat is viscoelastic because of the gluten polymer; likewise, the ovalbumin protein (a polymer) makes egg whites viscoelastic.
Turbulent Elasticity of the Solar Convective Zone and the Taylor Number Puzzle