Bread Wheat

Archive for October, 2007

Those with Wheat Allergies Beware of These FoodsAn estimated 12 million Americans suffer from food allergies. Wheat is right up there on the top ten. A person who is allergic to a food will experience an immunologic response that can trigger symptoms that might include anaphylaxis (anaphylactic shock or death),  angioedema (a severe skin reaction), eczema, hives, nausea, vomiting, diarrhea, itching of the mouth, throat, eyes or another location on their skin, wheezing, runny nose or nasal congestion, stomach cramping, scratchy throat, constipation, shortness of breath, difficulty swallowing, mood swings and even depression. Allergic reactions typically happen within a few minutes to an hour after a person has eaten the offending food or just from coming in contact with it. Most people learn of their food allergies by having a bad experience, while some will not learn of their food allergies until they are tested by an allergist because they symptoms that one can experience range from mild to very serious.It is possible for one to be unaware of their food allergy due to the varying degree of sensitivity. However, if you know that you have a food allergy to something, the best way to treat it is usually to avoid it in the first place. This is not always easy to do since many food allergens can be “hidden”, but knowledge is power. Below are some common hidden sources where a person may accidentally encounter an allergen. Generally speaking, unless you buy a special gluten free or wheat free product, you should always read labels and know all of the not so obvious sources of wheat and gluten. Since some manufacturers do not always list gluten or wheat on their allergy information, it is always a good idea to contact the company to ask if the product contains wheat or gluten, and even check back from time to time since manufacturers sometimes change their ingredients and might include a “filler” or added ingredient that may contain wheat to replace something else. By calling the manufacturer, a representative can tell you the byproducts and possible cross contamination factors that may affect your favorite foods.

My kids have a gluten allergy and I substituted the wheat flour for our own gluten free flour mix and……huge hit! Thanks! I can’t wait to share this with my friends! (or maybe I’ll tease them once they’ve tried them:)lol … If you want the cookies to be thicker, try bread flour. I’ve found I like half all purpose, half bread flour. But it’s personal taste. I still haven’t tried refrigerating, but it’s worth a test. I’ve heard both that it helps and that it makes no …

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Wheat, Rye, White: What is Your Favorite Flavor of Bread?The DoughBread dough is basically flour and water, just like starter, and salt. As with many types of starter, there are many types of bread recipes. You can add olive oil, sugar, honey, salt, caraway seeds (as in rye bread), milk, molasses, or fruit, or any combination thereof, though this list  is not conclusive. All of these things (except the seeds, salt, and sugar) are liquids and will add to the hydration of your dough. Hydration is the percentage of liquids to flour (and other dry ingredients). The other dry ingredients lower the hydration of your dough.When making your dough, the hydration is up to you. The wetter the dough, the less you knead, the better the crumb (look and texture of the bread). Once you’ve mixed your dough, let it set a bit, at least 20-30 minutes, before you knead it. This just gives it a firmer texture for you to work with.

If you do have celiac disease or gluten intolerance, the only real treatment is following a gluten - free diet–a tricky proposition at best. It’s easy to avoid the obvious things, like wheat bread . But gluten is also found in many other …

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