How to pronounce “gluten”(verb) in English

Gluten free. Gluten free...

and gluten free oat, et cetera, and buckwheat; or the KIND Healthy Grain Clusters, which are-- So in our vision, what's next for us,

And gluten-free is here.

vital gluten. And vitam gluten is basically the stuff that makes celiacs like really really

Now gluten performs a lot of functions in baking.

Then gluten also is a moisture retainer.

called gluten free living.

off gluten and treating your thyroid.

They served us gluten.

I went gluten free.

Why does everyone have gluten free allergies?

If you're gluten-free, you don't have to.

So many desserts have gluten in some way, shape, or form.

If you're gluten free, I'm sorry.

You can use gluten free bread and gluten free pasta, and you can still enjoy it.

need to eat gluten free oats.

once you eat gluten.

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

I ate gluten all the time before I was diagnosed.

So you take gluten away you have a really tough time actually baking anything.

And a lot of gluten free things are crumbly because they don't have the appropriate binder.

The other thing that gluten does is it's elastic.

And then gluten also extends the shelf life, so that's related to the moisture retaining properties.

So when you bake gluten free you need to find something that serves all of these functions, that does all of these things,

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

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?

And so gluten free people feel this need to be part of the community pretty keenly.

So most gluten free recipes I found need more of those things often.

Very low gluten-- very high gluten in our flour.

So it's gluten free and dairy free, and is fudgy and heavenly.

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

that it's actually not gluten.

Just please make sure if you use gluten free it's not cup for cup substitution.

It's major to become gluten free.

So if somebody says they're gluten free and then they've got bread next to it, it's probably not.

And then they come up with gluten free salsa.

they were using something like vital wheat gluten which is what a lot of the um mock meats are made out of.

That's oftentimes this vital wheat gluten stuff.

But there are vegetarian and gluten-free options in there.

I do try still to eat gluten free, and if I have opportunities so I eat a lot of rice, and protein is very important.

So because one of my goals with gluten free baking is to make things that taste and feel good.

So if you don't tolerate gluten, there is a good chance that you actually don't tolerate avenin or oats.

And of course all those meals had gluten and the hospital even sent us home with a meal which was lasagna and I couldn't that.

And what it turns out gluten performs several functions in baking.

And what I mean by that is gluten serves as like the tent pole structure that the starches adhere to that create a covering that then

So if you don't have gluten, or a replacer for gluten, you now have a very flat thing.

This is why a lot of gluten free things are very dry.

It turns out there's no one gluten free flour that behaves like wheat flour, which is what I wanted to mimic.

And one thing I found is that gluten free baking is actually still a pretty new field.