| People who have been diagnosed with celiac disease | | | | Gluten in bread dough also assists the baking process; |
| and gluten or wheat allergies are advised by their | | | | as bread rises, the yeast forms gas which is trapped |
| doctors to switch to a gluten free diet. This means | | | | in the layers of elastic gluten molecules. The trapped |
| they have to avoid any food that contains rye, | | | | pockets of gas are what make bread so light and |
| barley, and most importantly, wheat. This can be a | | | | airy. |
| difficult task, as so many of the foods we eat today | | | | Some people with celiac disease have been advised |
| contain some form of wheat - even fried foods are | | | | to avoid oats. Although oats are not a source of |
| often breaded in wheat flour. | | | | gluten, they are often processed in the same |
| If you've been advised to switch to a gluten free | | | | factories as wheat and other products that do |
| diet, it may help to understand just what gluten is. | | | | contain gluten. There are oat products available that |
| Gluten is a protein compound found in products made | | | | have been certified pure and uncontaminated, and |
| from the grains mentioned above. If you've ever | | | | should be safe for anyone on a gluten free diet. |
| enjoyed a chewy bagel, it was gluten that gives that | | | | However, for unknown reasons, some celiacs still |
| bagel its texture and chewiness. Gluten holds baked | | | | have adverse reactions. Because of this, if you've |
| goods like breads and cakes together - low gluten | | | | been advised to avoid gluten, it's best to check with |
| breads are often crumbly. High gluten doughs are | | | | your doctor or dietician before eating oat products. |
| very elastic and stretchy - think of pizza dough. | | | | |