Do you know the different types of gluten?

In people with celiac disease, these proteins trigger an immune response that damages the lining of the small intestine. Even small amounts of gluten can cause symptoms and intestinal injury. As a result, people with celiac disease must avoid foods containing wheat, rye, and barley and take steps to prevent cross-contact with gluten-containing foods. People with non-celiac gluten sensitivity may also experience symptoms after consuming gluten.

The gluten proteins differ by grain. In wheat, they are called gliadins and glutenins; in barley, hordeins; and in rye, secalins.

The proteins that trigger the harmful immune response in celiac disease belong to a group known as prolamins, which are naturally occurring storage proteins found in these grains. These are: 

• Wheat (gliadin) 
• Barley (hordein) 
• Rye (secalin) 
• Botanically related species, e.g. as spelt, green spelt, kamut, emmer and einkorn 

From a nutrition standpoint, gluten proteins are not essential for meeting your daily protein needs. However, they have unique functional properties that help dough stretch, trap air, and rise during baking, giving many breads and baked goods their characteristic texture, structure, and chewiness. Gluten also contributes to the crispy crusts and soft interiors that are commonly associated with traditional baked products.

Thankfully, there is a significant range of foods and ingredients available for gluten-free baking and cooking.   

Here is a list of gluten-free flours, each with its own unique taste, texture, and culinary properties – and safe to use for people with celiac disease or gluten intolerances.  

Alternative grains and grain alternatives:   

• Rice
• Corn
• Quinoa
• Millet
• Sorghum
• Teff
• Amaranth  
• Buckwheat  
• Tapioca  
• Cassava

Legume flours

• Chickpea flour  
• Lentil four
• Pea flour

Nut flours 

• Almond flour

Other gluten-free flours

• Coconut flour
• Soy flour
• Flaxseed meal

Helpers for a successful baking  

• Psyllium husk fiber
• Agar 
• Carrageenin  

Wheat is the most widely recognized source of gluten, but rye and barley also contain gluten proteins and must be avoided by people with celiac disease.

Rye is commonly used in products such as rye bread, crackers, cereals, and some alcoholic beverages. Barley is often found in malt, malt flavoring, malt vinegar, beer, soups, and certain cereals. Because wheat, rye, and barley are closely related grains, all three contain proteins that can trigger an immune response in people with celiac disease and cause symptoms in those with gluten sensitivity.

Individuals following a gluten-free diet should avoid foods and ingredients derived from wheat, rye, and barley and be aware of the potential for cross-contact during food manufacturing and preparation.

Types of gluten-free bread

At first glance, gluten-free bread may look similar to traditional wheat bread, but the ingredients and baking process can be quite different. Depending on the flour blend used, each gluten-free loaf, roll, or bun can have its own unique taste and texture.

Some key characteristics of gluten-free bread include:

• A wide range of flavors. One of the unique aspects of gluten-free bread is the variety of flours that can be used, such as rice, sorghum, millet, buckwheat, or quinoa. Each flour contributes its own flavor profile, making gluten-free breads more diverse in taste than traditional wheat breads.
• A different texture. Gluten gives traditional bread its elasticity, chewiness, and structure. Because gluten-free breads do not contain gluten, they are often denser and less stretchy than wheat-based breads. Manufacturers frequently use ingredients such as starches and fibers to help improve texture and softness.
• A shorter shelf life. Gluten-free bread tends to dry out and stale more quickly than traditional bread. For this reason, many gluten-free breads are sold frozen or packaged to help maintain freshness. Toasting can often improve the texture and flavor.
• Less rise during baking. Without gluten, dough does not trap air as effectively, so gluten-free breads may not rise as much as traditional wheat breads. Special ingredient combinations are often used to help create a lighter texture and improve volume.
• Different browning characteristics. Gluten-free breads may not brown as evenly as traditional wheat breads during baking. However, advances in gluten-free baking techniques and ingredient blends have greatly improved both the appearance and texture of gluten-free products. You can help your gluten free bread brown more evenly by brushing it with milk, egg wash, or water before baking. 

Today, consumers can find a wide variety of gluten-free breads, from sandwich loaves and bagels to artisan-style breads, making it easier than ever to enjoy gluten-free options that fit individual taste preferences and dietary needs

If you were to place a loaf of gluten free bread next to a traditional wheat-based loaf, they may not look significantly different on the outside. But, depending on the flour used, each gluten free loaf, roll or slice is a world of its own.  

Here are some of the key elements to look for that make gluten free bread different: 

• The taste is highly variable. The most challenging thing about gluten free bread is also what makes it so unique – the fact that there are many different flours to choose from, each having its own unique flavour. Wheat-based bread is fairly consistent in taste and texture. 
• The texture is less spongy. Gluten, a protein found in wheat, barley, and rye is what gives baked goods its characteristic soft but crunchy texture. Gluten free bread is often denser than wheat-based bread and some gluten free flours tend to have a gritty texture. 
• It has a shorter shelf-life. Not only does reheating gluten free bread cause it to go stale more quickly, but generally it doesn’t last as long as wheat-based bread as a whole. Therefore, many gluten free breads are sold frozen or in protected atmosphere packaging. Most breads are better eaten toasted unless they’re in a vacuum sealed pack. 
• It may not rise as much. Wheat-based breads have a wonderful rise that contributes to their airy texture, but gluten free breads tend not to rise quite so much. Gluten free breads usually have ingredients that replace the characteristic of gluten, to achieve similar textures. It might not brown in the same way. An evenly browned loaf is the signature of a beautiful bake, but gluten free bread doesn’t always brown as consistently as wheat-based loaves. You can help your gluten free bread brown more evenly by brushing it with milk, beaten egg, or water before baking.