Gluten is the name for one of the proteins that is found in wheat, barley, and rye as well as specialty wheat such as triticale and spelt. These proteins such as those found in wheat flours make dough elastic and stretchy. This elasticity also traps gas within baked goods, which provide a light airy structure. […]
May is Celiac Disease Awareness Month
Celiac disease is a life-long autoimmune disorder that is only treatable by following a strict gluten-free diet. Following a gluten-free diet has grown in popularity recently, which is why celiac disease research and support groups advocated for the month of May to raise awareness of celiac disease. Celiac disease has a strong genetic component, and […]
