Gluten-free breads

Gluten-free breads

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Credit: SHEILA TERRY/SCIENCE PHOTO LIBRARY

Caption: Examples of gluten-free bread products. With the seeded loaf slices are two ciabatta rolls and a pitta bread. Gluten is a composite protein present in wheat, rye and barley that causes an adverse reaction in those people who have coeliac disease and are thus obliged to keep to a strict gluten-free diet. In these breads, one or more of the following ingredients: maize (corn) starch or flour, rice flour, potato starch, buckwheat flour has been substituted for wheat. The market for gluten-free foods has expanded greatly in recent years due to many people - not diagnosed with coeliac disease - believing such products have nutritional and health benefits.

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Keywords: barley, bread, buckwheat, ciabatta, coeliac disease, corn, diet, flour, gluten, gluten-free, healthy benefits, loaf, maize, nutritional, pitta, potato, protein, rice, rolls, rye, sliced, starch, wheat

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