Celiac disease is an increasingly common inflammatory disorder, which can negatively impact your lifestyle. The cause why food problems related to gluten intake continue to increase in recent times probably lies in the greater concentration of this protein in cereals compared to the past. In fact, the wheat used today in the food industry has been selected to be stronger and more resistant. The result is that this cereal brings with it genetic modifications, including a higher gluten content.
But what is gluten? It is a protein contained in some cereals such as wheat, spelt, barley, oats, rye, kamut and in all baked products prepared with flours such as bread, pizzas, cakes, biscuits. It is made up of gliadin and glutenin: the first gives viscosity to the dough, the second gives elasticity. The greater the quantity of gluten contained in the flour, the more carbon dioxide is trapped during the leavening phase, a process which, in some individuals, also continues at the gastro-intestinal level. For this reason, sometimes after a meal rich in bread, pasta and sweets you feel a sensation of fullness and abdominal swelling.
For celiacs it can therefore become a problem to go to dinner at a restaurant, drink with friends or even prepare an entire meal at home. One of the possible options is the use of gluten free flours, so as not to give up bread, pasta, pizza and desserts. There are several naturally gluten-free cereals, and their flours are ideal for gluten-free preparations. Corn flour , for example, is widely used and rich in nutrients: its yellow color is given by a carotenoid, zeaxanthin, which also has an antioxidant action, it also contains vitamin A, vitamin E, vitamin B and vitamin PP . The flavor is particular, different from wheat flours, but it is often used in the production of bread, desserts, breadings, polenta, pasta and as a thickener. Rice flour is also very common and useful in many preparations. It is not recommended for bread making, but is recommended for desserts, pasta and breadings. Characterized by a stronger rustic flavor than the previous ones, it is sorghum flour , a thousand-year-old plant native to Africa, it is naturally gluten-free and rich in fibre, vitamins and mineral salts. In the kitchen it is recommended for bread and wraps, to thicken creams and sauces, and in the preparation of desserts such as biscuits, tarts, crepes and pancakes. Millet flour is among the least used and known, it does not contain gluten and is rich in potassium, proteins and vitamin A. This flour is not suitable for baking but is recommended for preparing biscuits, wraps and flatbread.
Another ancient cereal of African origin is teff , obtained by grinding small grains and recently very popular thanks to its beneficial properties, in fact it contains vitamins, fibre, proteins and mineral salts. Excellent for cooking and baking, with this flour you can prepare tasty sweet and savory recipes. Fonio flour is also an excellent gluten-free alternative, in fact it is low in fat and is rich in fibre, proteins and mineral salts, and is also a source of group B vitamins. In the kitchen it is extremely versatile, suitable for products from oven or to accompany other foods instead of rice and couscous.
The Arpa Lieviti company, after in-depth studies and tests, has created a new product designed specifically to create gluten-free recipes: a single flour, perfect for sweet and savory preparations, thus solving every need in the kitchen without sacrificing quality and taste. The gluten-free mix is extremely versatile thanks to the particular mixture that makes the dough soft and easy to work with, characterized by a unique and delicate flavour, it is ideal for preparing pizzas, focaccias, bread, cakes, shortcrust pastry, biscuits and pan-cakes , it can also be used to create crunchy batters and breadings or to thicken creams, sauces and veloutés. By visiting the arpalieviti.it website you can find many other gluten-free kitchen aids given that the company produces 100% gluten-free products.