Gluten is a protein composite found in foods processed from wheat and related grain species, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep it’s shape and often gives the final product a chewy texture. Gluten is the composite of a gliadin and a glutenin, which is cojoined with startch in the endosperm of various grass-related grains. Gluten is a source of protein in foods.
Gltuen-Free Diet is a diet that excludes food containing Gluten.
Between 0.5 and 1.0 percent of people in the US and UK are sensitive to gluten due to coeliac diseases, which constitutes an abnormal immune reaction to partially digested gliadin.
You must be wondering why I have a separate page/tab for gluten free food. Well, let me explain here…..
I actually didn’t know anything about gluten, until I came to the US. When I was in India, I just knew that the flour has some substance, when contacted with water and kneading process gives it’s elasticity. I remember we used to make our own gum, by repeatedly chewing the wheat grains. 🙂
This topic became interesting to me when I started hearing more about it and how people try to adopt other recipes and ingredients which are gluten free. It was quite interesting to know that, many of most of the Indian (especially South Indian) recipes are mostly gluten free. For example rice and legumes/lentils.
These things are very common in our foods/recipes as it’s our staple food ingredients. So I decided to give some awareness to people about our recipes and also for the people, who think that gluten free diet is just for the people who cannot take Gluten, but it’s for all others as well.
So Anyone and Everyone can try these recipes.
I would appreciate your comments and Thanks for stopping by.