How to pronounce “gluten”(adj) in English

Doughs that are high-gluten, high-protein, you don't want to use.

know from gluten-free um diets that there's no gluten in rice

And what non-celiac gluten intolerance is, is you are not autoimmune to gluten, you're just reacting to it.

So in gluten free baking, we have to choose what I call a gluten replacer.

And a gluten replacer is the thing that hopefully does all of those things I talked about.

So one thing about gluten free bread is that you don't really knead it because there's no gluten to develop in it, right?

It started with high-gluten flour.

and high-gluten flour.

recommend is no gluten as well so that's for people who are gluten intolerant

What are your views on the gluten free movement?

Now we're harnessing this gluten structure that we created by boiling it.

There's also a non-celiac gluten intolerance.

and this is the challenge for gluten free baking.

that you will be diagnosed with gluten intolerance.

So people are looking for a gluten-free option.

But people weren't that gluten-intolerant back then.

Is having a little bit of gluten going to cause stomach problems and digestive problems in any one?

But if you're dealing with non-gluten grains, quinoa or something else, many people can digest that better.

My two closest friends have a gluten allergy.

But what I would say is that gluten and rice are very different, number one.

Let me rephrase-- that was specifically written for using gluten-free flour.

They may make my 00 flour that a high gluten, high protein.

So I wrote a book on-- or a cookbook-- on gluten-free baking.

So if you're not celiac but you react to gluten they call it non-celiac gluten intolerance or sensitivity.

There is no such thing really is a gluten allergy they don't think, but there is the wheat allergy.

which is 18+ million people who have the gluten intolerance that's non-celiac.

There's a lot of controversy in the gluten free baking world about which one you should use, and which one's easier to use,

I know many people who are very strict on gluten and grains.

You know, the gluten content needs to be in exact balance with the baking powder and the baking soda so that it will rise properly.

And doing different research I just realized I actually had the gluten intolerance.

And then pizza dough is that there's more gluten in pizza dough.

I'm-I'm so fascinated by the gluten thing.

A lower-protein, a lower-gluten, like a Caputo 00, is great.

So I don't know if anyone's tried to make a bread with the gluten free dough, but it's very difficult.

And so each one of these things you can use in a gluten free baking product to serve as the gluten replacer.

So for example, I make a gluten free potato gnocchi, you know, the little dumplings, and they were not behaving well when I tried to boil them in water.

Now a lot of people are getting stuck on the concept of kneading their gluten free bread.

I get tons of questions about, you're gluten free and you use glutenous rice flour and so I have to explain that the rice is not a gluten containing grain.

We thought it should be, if we're doing a gluten-free book, we may just save it for a gluten-free book down the line.

And two, there's been a lot of talk about the gluten-free diet.

And I think the reason for this is a lot of doctors up until now have been trained that gluten intolerance is

If you do tolerate oats, if you're a gluten free person you need to make sure that you buy gluten free oats.

And what I mean is you mix this with the flours and now you've got a thing that will mimic gluten, a gluten flour.

People say, "Why all of a sudden do we see this increase in gluten sensitivity?"

So when you want to make dough and have it rise in a ball, there's a gluten net that makes it very, very strong.

And really, when they're talking about all purpose flour, they're talking about a flour that's been balanced in terms of the gluten content

Forget about the gluten thing.

So I don't know if you guys have experience what I've experienced but I often go places and they say oh here's a gluten free thing it's spelt.

OK, so another question I get a lot is, what are the forms of gluten intolerance, sensitivity,