In defense of gluten-free-bread producers… the thing that makes bread good is gluten. it’s the glue that holds all the bread together, hence the name.
Gluten-free bread is just individual carbohydrates that are close enough together to be called a dough, but don’t actually like each other and will peace out given the smallest chance.
I’m sure there is some chemical or product that will stick these things together enough to be bread-like, and also not trigger side effects for gluten-sensitive folks, but it probably causes cancer or something worse.
Side note: my wife likes UDI’s ancient grain gluten free bread, which is stored frozen. It makes the fucking best croutons you’ve ever had: let it warm up, spread to go ‘stale’ and then chop, season and toast. heavenly. The croutons “melt”, likely the lack of gluten, but still have a crunch before they get wet in your mouth.
In defense of gluten-free-bread producers… the thing that makes bread good is gluten. it’s the glue that holds all the bread together, hence the name.
Gluten-free bread is just individual carbohydrates that are close enough together to be called a dough, but don’t actually like each other and will peace out given the smallest chance.
I’m sure there is some chemical or product that will stick these things together enough to be bread-like, and also not trigger side effects for gluten-sensitive folks, but it probably causes cancer or something worse.
Side note: my wife likes UDI’s ancient grain gluten free bread, which is stored frozen. It makes the fucking best croutons you’ve ever had: let it warm up, spread to go ‘stale’ and then chop, season and toast. heavenly. The croutons “melt”, likely the lack of gluten, but still have a crunch before they get wet in your mouth.