Gluten is a compound of proteins commonly found in wheat and other related grains that work as a binder in food. It is the reason for that "stretchy" effect that's so appetizing to look in your pizza dough. To cut it short, gluten is responsible for the chewiness of baked goods. You've probably spotted organic flours or that which says "gluten-free" while shopping for grocery items, but you may not have given attention. As it turns out, you should have been using this flour option not only as a great flour substitute but also for health reasons. Choosing gluten-free flour doesn't mean staying away from your flour-filled goodies. Rather, it is a matter of figuring out what best replaces gluten in your recipes. This is ideal for people who are allergic to gluten. Alternative flours, also have high amounts of protein, vitamins, minerals, and fiber than white and wheat flours. This increases the food's nutritional value in the flour while adding new...
Reminiscing the Flavors of Long Ago