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Gluten-free bread for celiac patients

In this article, we will talk about how to prepare gluten-free bread for celiac patients, it is easy and fast, ingredients are available everywhere and it is a really delicious recipe. For those with celiac disease , this is a great way to not give up on the good while avoiding gluten. Let’s see how it is prepared.

 

What are the benefits of this recipe?

This gluten-free bread recipe is good for celiac disease, and is ideal for those who cannot digest this wheat protein without incurring health problems. On the other hand, bread is a staple food for the inhabitants of the Mediterranean basin. So it is difficult to do without it, because it has beneficial properties that should not be neglected. First, bread guarantees the body a large amount of carbohydrates, from which our body can derive the energy it needs. Precisely for this reason, it is appropriate to know how to prepare gluten-free bread for celiac patients, so that those with this disease can include it in their daily diet.

How to make gluten-free bread

Making gluten-free bread for people with a wheat allergy is simple and quick. Ingredients are few and readily available. are you ready? Let us start!

Required components

To prepare this gluten-free bread you will need:

  • Buckwheat flour (500 g)
  • Rice flour (250 grams)
  • Millet flour (250 grams)
  • Water (600 – 700 ml)
  • Gluten Free Yeast (1 sachet)
  • Honey (spoon)
  • Extra virgin olive oil (one tablespoon)
  • Salt (one tablespoon)

How to prepare

Put all the flour mentioned in the ingredients and the yeast powder in a bowl and gradually pour the water into the center, then add the honey and mix the ingredients slowly. Then add salt and olive oil.

 

The resulting dough is lighter than that of the conventional product. Leave it on for 20 minutes.

Bake the dough for 40 minutes at a temperature of 200 degrees.

Why shouldn’t we give up bread

The beneficial properties in baking are many. The main reason can be traced to its ability to provide carbohydrates, which, once decomposed, enables you to make the necessary sugars, from which energy can be obtained. Moreover, it should not be forgotten that healthy eating cannot do without bread. Nutritionists confirm this as part of a low-calorie diet.

Bread helps prevent constipation and osteoporosis. And if enriched with sesame seeds, it becomes an excellent source of calcium and omega-3. We should not forget that it also provides us with vitamin E, and it is important because it contains an antioxidant and has a role in regulating inflammatory processes and insulin.

Argentine gluten-free bread

From the seeds of Argentine legumes mixed with cornmeal, a new type of bread is made for those gluten-intolerant

Gluten intolerance causes many problems for those forced to deprive themselves of certain foods containing gluten, which can put health at risk. But there are special foods that can help those affected by this disorder.

However, we must nevertheless consider that these foods can often lack adequate nutrients and cannot replace a diet that must be based on products that cannot be consumed. Fortunately, research continues to progress and there is an important novelty for those with gluten intolerance.

Recently, a new food product was discovered that could be very beneficial for these people. It is simply a legume from Argentina.

It has been discovered that the seeds of this plant mixed with corn flour, can make food products that can replace the gluten-free products traditionally sold. In contrast, new foods made from these legumes are rich in protein and antioxidants.

Research in this regard was conducted in Italy and led to the production of a type of bread that expanded the product range for those suffering from gluten intolerance. The results of the study were published in the International Journal of Food Sciences and Nutrition.

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