The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dense and heavy bread...

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timtune's picture
timtune

Dense and heavy bread...

It's a dense and heavy loaf this time. Good for gluten-intolerent people i suppose, since it's 100% rye.
I decided to use the last remaining half of a German bread-mix packet. It says Roggen Vollkorn, or wholegrain rye if i'm not mistaken. Just add water and yeast, mix and u're done! :)

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Here's the packet...

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Would pair well with a 'leberwurst' bought the other day...hehehe ;)

Comments

wildeny's picture
wildeny

"A gluten-free diet is a diet completely free of ingredients derived from gluten-containing cereals: wheat, barley, rye, kamut, spelt, and triticale."
From wiki.

helend's picture
helend

there is also gluten in oats - the UK coeliac society says to avoid them although there are some coeliacs who can tolerate them

timtune's picture
timtune

Oh, I thought gluten intolerent people are still able to tolerate a small amount of gluten.

helend's picture
helend

Celiac disease is a specific illness that means no gluten at all - these are good links for more info:
http://www.coeliac.co.uk/
http://www.csaceliacs.org/celiac_defined.php

Coeliacs suffer from a range of health problems and can be very ill so must be very careful with NO GLUTEN AT ALL. I have a friend who trained as a school ccokery teacher before being diagnosed and has a very hard time not being able to taste the kids' efforts!

Some people (like me) are wheat intolerant - and it is probably the gluten that we react to - I also can't eat barley or too much rye BUT I get on OK with oats and spelt wheat (thankfully!)probably because the gluten is differnt in some way.

I guess individual symptoms vary - I get very bad tummy upsets and severe heartburn etc if I eat wheat so just don't anymore. My Dad has the same problem. But it wouldn't make us ill and we both "cheat" occasionally with food like sausages that have a small amount of wheat rusk etc in them without too much trouble.

Some people (rarely) have an allergic reaction to gluten or other elements in different cereal grains which give them an anaphylactic reaction in the same way as bad reactions to bee stings.

I have found out some things because I still love baking and see it as a challenge, also so I can cook "safe" goodies for my coeliac friend using gluten-free flours, cornflour etc.

timtune's picture
timtune

I see. Thanks for the info :)
Sorry to hear about that. Must be hard with many wheat products on the market.
My bro is allergic to peanuts, on the other hand. Thankfully i'm not allergic to anything of which i know, so far. :)

pizzameister's picture
pizzameister

My condition is much like helend's. Heartburn and bloating very soon after eating wheat or other gluten containing food. But, it is the quantity that matters most. The longer term and lingering effects (1-2 weeks) are less easily related to a specific indulgence, and come from too many little cheats as well. These include joint pain, back pain, general weakness and foggy headedness, anxious feeling, and intestinal disfunction.

Back on topic.....Oats seem to be OK to eat for me, and they should be OK even for celiac patients, but there seems to be an issue of cross-contamination, the result of most oats being processed in same plants and on same machinery as wheat grains. Also, there can be a few wheat grains that carry over from crop rotation of oats with wheat. The small amount of carry over can be a problem with very severe celiacs, but is not a problem for many.

The newest information I have read says that oats, by themselves, do not contain the offending proteins. For consumption by severe celiacs, oats must come from pure sources and be processed at pure mills. I believe there are sources of gluten free oats out there.

Another approach is to buy whole oats, pick out any "other grains", rinse well and grind for use.

PM