See who reacted to this (23941) - Technological Innovation, Bugs and New Ingredients are Key to Improving Gluten-free Bread and Baked Goods

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 (0)
- Haha (1)
- Confused (0)
- Sad (0)
- Upvote (0)
1. Scott Adams
  May 16, 2023
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
Green Banana Flour Could Be the Key to a Healthier Gluten-Free Future
Celiac.com 08/23/2018 - With the market for gluten-free goods and ingredients going like gang-busters, the proliferation of new flours made from previously unavailable ingredients is helping to change the product manufacturing landscape and to open up whole new avenues of nutrition, health benefits and flavor for people with celiac disease.
One of the latest gluten-free flours to hit the market is banana flour, an alternative to wheat flour that has gained popularity for its light, fluffy baking results. Made of 100% dried, ground green bananas, banana flour is not only gluten-free but also paleo, Whole30-approved, and vegan. Highly nutritious banana flour also touts numerous health benefits.
In addition to being naturally gluten-free, banana flour is similar in calories ...

Read Full Article...

1 comment

8,339 views
Can Plant Proteins Make Better Gluten-Free Bread?
Celiac.com 04/02/2019 - Anyone familiar with gluten-free bread knows the downsides. Dry structure, questionable texture, and sometimes inferior taste. Can plant proteins help to change that? Two groups in the UK, Innovate UK and Coeliac UK, are joining forces to develop gluten replacements from UK-grown crops.
The Nandi Proteins-led consortium includes Genius Foods, ingredients business AB Mauri, agronomy firm Agrii, Heriot-Watt University in Edinburgh. The project will focus on three ingredients currently underused by the food industry: fava beans, rapeseed by-products, and naked oats. As part of that goal, Nandi Proteins will use its proprietary technology to create protein concentrates from the raw materials.
Nandi holds patents based on the fact that proteins change ...

Read Full Article...

0 comments

3,785 views
Cricket Flour Makes Really Good Gluten-Free Bread
Celiac.com 07/28/2020 - Insects offer an edible, high protein alternative to traditional animal-based foods. Insects are consumed in many cultures, but are less commonly eaten in western cultures. One way around that is to produce goods using flour made from dried crickets. A team of researchers has been evaluating ways to use cricket flour effectively to create high quality gluten-free products that are also high protein, and rich in antioxidants.
The research team included Lorenzo Nissen, Seyedeh Parya Samaei, Elena Babini, and Andrea Gianottia. They are variously affiliated with the Interdepartmental Centre of Agri-Food Industrial Research (CIRI), Alma Mater Studiorum at the University of Bologna in Cesena, Italy; the Department of Agricultural and Food Sciences (DISTAL), Alma ...

Read Full Article...

16 comments

11,114 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

6,359 views
Recent Activity
1. 18 minutes ago - trents replied to Juliana82's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
  1
  
  Symptoms after ingesting gluten
  
  Welcome to the forum @Juliana82! Bleeding where? Thanks for the articles on seronegative celiac disease. As I recall, one of our moderators is seronegative and has been faithful to draw our attention to this phenomenon at different times. The heterozygous factor seronegative celiac disease is an important factoid I believe.
2. 3 hours ago - Juliana82 posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
  1
  
  Symptoms after ingesting gluten
  
  Does anyone have bleeding after eating gluten? You can still have celiac disease with negative blood test results, although it's not very common: Clinical and genetic profile of patients with seronegative coeliac disease: the natural history and response to gluten-free diet: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5606118/ Seronegative...
3. 12 hours ago - Wheatwacked replied to CeliacPsycho246's topic in Gluten-Free Foods, Products, Shopping & Medications
  5
  
  GLUTEN FREE OCD MEDICATION
  
  vitamin D levels in obsessive-compulsive disorder "The number of participants with vitamin D insufficient ... and vitamin D deficiency ... in the OCD group was statistically significantly higher than the control group... and also the number of participants whose vitamin D levels were in the normal range ... in the OCD group was statistically significantly...
4. 12 hours ago - Wheatwacked replied to CatLady15's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
  3
  
  Toddler Diagnosis?
  
  After 3 months without gluten he will have healed and his blood tests will be negative. That does not mean "not celiac, ok to eat wheat, rye and barley again. It does mean the diet is working. Many of those recently diagnosed with Celiac Disease are often deficient in vitamin D and other vitamins and minerals. It's a side effect called Malabsorption. ...
5. 13 hours ago - Wheatwacked replied to More2Learn's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
  9
  
  Celiac Maybe a Possibility?
  
  Yeah, but that's probably not where you want to eat, anyway.