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

Welcome to Celiac.com!

You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.
Celiac.com Sponsor (A1):

Celiac.com Sponsor (A1-M):
Get Celiac.com Updates:

Support Our Content

eNewsletter

Donate
- All (1)
- Like (0)
- Thanks (1)
- Haha (0)
- Confused (0)
- Sad (0)
- Upvote (0)
1. Oldturdle
  June 6
Get Celiac.com Updates:

Support Celiac.com:

Join eNewsletter

Donate
About Me

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.

>VIEW ALL ARTICLES BY JEFFERSON ADAMS
Celiac.com Sponsor (A17):

Celiac.com Sponsor (A17):

Celiac.com Sponsors (A17-M):
Related Articles
Is Gluten-Free Bread Really Bread?
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.
Gluten-Free Foods High in Salt, Fat and Sugar
We know that gluten-free foods tend to have have lots of salt. We also know that they tend to contain high amounts of fat and sugar, as well. Consumers can be easi...

Read Full Article...

11 comments

8,826 views
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.
To better understand the architecture of...

Read Full Article...

1 comment

3,021 views
Here are Nine Weird Secrets to Great Gluten-Free Bread
Celiac.com 07/30/2020 - Baking great gluten-free bread can be a challenge. Fortunately, researchers and product developers are working on that challenge from numerous angles, including new flour types, new milling processes, and new baking techniques that are leading to the development of some amazing gluten-free bread. Here are nine secrets that are at the forefront of some of the most promising breakthroughs in gluten-free bread formulation.
Nine Secrets to Great Gluten-Free Bread
Chickpea Flour
A special type of chickpea flour, called "Artesa," that mimics wheat flour, but can also be used like modified starch in some applications, might offer a major breakthrough for gluten-free baking and manufacturing. Artesa has formulating characteristics, including elasticity...

Read Full Article...

4 comments

6,285 views
Researchers Seek the Holy Grail of Gluten-Free Bread
Celiac.com 06/13/2023 - While the development of gluten-free baked goods has improved in leaps and bounds over the years, food scientists are still hard at work to find an effective alternative to match the bread-friendly properties of gluten.
In chemical-physical terms, gluten is a key protein in baking. It plays a crucial role in giving bread its desired texture and structure. However, for individuals with celiac disease or gluten intolerance, consuming gluten can have detrimental effects on their health. But everyone loves bread, so gluten-free bread has become big business, however no brand has yet found the Holy Grail that is a gluten-free bread which is indistinguishable from traditional bread. One of the problems is air.
One of the ways to think of gluten is as a net...

Read Full Article...

4 comments

3,363 views
Recent Activity
1. 1 hour ago - Rubii replied to Rubii's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
  3
  
  Newly dignosed Celiac
2. 2 hours ago - Ginger38 replied to Ginger38's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
  6
  
  Shaking/Tremors and Off Balance
  
  I have had a lot of reflux since starting the gluten challenge. My GI gave me some meds to take to hopefully help a little while on the gluten challenge
3. 3 hours ago - trents replied to Julianne101's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
  3
  
  Seeking proper diagnosis
  
  Imodium and Pepto Bismol are relatively safe when used occasionally. Pepto Bismol will bind with medications. I cannot take it because it will interact with my coumadin. Pepto also contains aspirin in it so it can make platelets more slippery and the aspirin could also cause ulcers if Pepto is used too often. I'm not saying the restaurant meal is the...
4. 5 hours ago - Julianne101 replied to Julianne101's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
  3
  
  Seeking proper diagnosis
  
  Thank you for the feedback! I realize the restaurant meal was probably contaminated but I had no idea a reaction to gluten could last so long! I’m hoping I find a doctor who will take me seriously. Is Imodium or Pepto Bismol safe to take to manage symptoms?
5. 6 hours ago - trents replied to Julianne101's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
  3
  
  Seeking proper diagnosis
  
  Welcome to the forum, @Julianne101! Your experience is exceedingly common in the celiac community. First, regardless of how gluten free the food was in the restaurant experience you described actually started out to be, you have no idea what measures were taken in the cooking, preparation and handling to prevent cross contamination. Sounds...