See who reacted to this (24908) - New Technology Promises Gluten-free Breads That "Taste Like Real Thing"

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1. Oldturdle
  June 6, 2024
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Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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Celiac.com 04/04/2019 - More people than ever are avoiding gluten and buying gluten-free foods. Conventional stores are the major distribution channel for gluten-free products, with 2015 sales amounting to about 2.79 billion U.S. dollars. By 2020, the market is projected to be valued at 7.59 billion U.S. dollars.

Gluten-free breads are one of the staples for many gluten-free diets. They make up a significant portion of gluten-free products sold in stores. However, gluten-free breads are drawing scrutiny for some ingredients that don’t seem very food-like.
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Can New Food Technology Give Us Better Celiac-Safe Breads?
Celiac.com 06/12/2019 - A team of researchers recently sat out to assess a new technology for reducing wheat flour toxicity for celiac disease patients using the in situ formation of gluten-chitosan interlocked self-assembled supramolecular architecture.
The research team included Miguel Ribeiro, Stefania Picascia, Larbi Rhazi, Carmen Gianfrani, Jose Maria Carrillo, Marta Rodriguez-Quijano, Gérard Branlard, and Fernando M. Nunesa.
The team found that an interlocked supramolecular architecture forms between gluten and chitosan, which makes for the formation of favorable dough. Rheological properties of dough depend on the protein to chitosan ratio. Dough with a 1.9:1 protein to chitosan ratio showed the best rheological properties.
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Here are Nine Weird Secrets to Great Gluten-Free Bread
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Chickpea Flour
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Recent Activity
1. 27 minutes ago - Jenn D posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
  0
  
  Bloodwork still postive after 18 months
  
  My son was diagnosed with Celiac Disease is April 2023. His ttg antibody was over 100 at the time of diagnosis. Now it is at 3 (which is considered negative), but his endomysium antibody iga is still coming up positive. There is no specific number just positive or negative so I'm not sure if he's getting better or not. I'm getting nervous that something else...
2. 2 hours ago - trents replied to JenFur's topic in Super Sensitive People
  2
  
  Popcorn pain
  
  @JenFur, if this is microwave popcorn you are using, check for added ingredients that could be causing a reaction such as flavorings which might be hidden sources of gluten.
3. Yesterday at 05:23 PM - trents replied to JenFur's topic in Super Sensitive People
  2
  
  Popcorn pain
  
  Welcome to the forum, @JenFur! You must be relatively new to the celiac journey. I wish it were as simple as just having to cut out gluten and all our gut issues magically disappear. It is very common for those with celiac disease to develop intolerance/sensitivity to other foods. Often it is because the protein structure of some other foods...
4. Yesterday at 10:29 AM - JenFur posted a topic in Super Sensitive People
  2
  
  Popcorn pain
  
  I love popcorn but it doesn't love me. Right now my gut hurts and I am bloated and passing gas. Am I just super sensitive. I thought popcorn was gluten free 🤔
5. Friday at 11:18 PM - trents replied to marinke's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
  1
  
  Type 1 diabetes (4year old) and positieve ttg
  
  Welcome to the forum, @marinke! "Type 1a diabetes (DM1) is associated with an increased risk of celiac disease (celiac disease) (1)." from: https://diabetesjournals.org/care/article/35/10/2083/38503/IgA-Anti-transglutaminase-Autoantibodies-at-Type-1 "The prevalence of celiac disease (celiac disease) in children with type 1 diabetes (T1D) is 5.1...