Better gluten free bread?

There are reports of a completely gluten-free bread developed that has a similar taste and texture to bread made with wheat flour – as we all know, gluten free bread tends to have a texture that takes some getting used to, and sometimes an unexpected taste. This is not surprising, given that it is made with different ingredients. Rice flour, for instance, often seems to impart a ‘grittiness’ to food.

This development has been made by researchers at the Food Technology Plant Special Research Centre (CeRPTA) in Barcelona.

It will be very interesting to try this new bread. The reports I’ve seen have given no indication of when this might be available to the general public, or if any manufacturer has expressed interest in developing it for the market. And of course it may still be horribly expensive.

But having a bread that your coeliac child can offer to a friend without that friend saying ‘urrgh’ and spitting it out would be great, don’t you think?

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Lucy is the mother of a coeliac, and has been managing a gluten free diet for her daughter for 20 years - though, to be fair, she does do most of it herself now...

2 thoughts on “Better gluten free bread?”

  1. I read about that a while back.
    I personally doubt we’ll see any commercial offering any time soon, especially here in the States. But, we can hope – especially if it is as good as they say!

  2. Why especially in the States? Don’t celiacs buy ready-made GF breads – or perhaps there aren’t any/many available?

    Also I notice that many American GF recipes use a variety of flours, rather than a ready-prepared mix such as we might use here in the UK. Aren’t there readily available mixes, or are they not satisfactory?

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