Gluten Free And Dairy Free Cookbook For Beginners

By Barry C. Glenn

Gluten is a family of proteins found in wheat, barley, rye and spelt.Its name comes from the Latin word for "glue," as it gives flour a sticky consistency when mixed with water.This glue-like property helps gluten create a sticky network that gives bread the ability to rise when baked. It also gives bread a chewy and satisfying texture.Unfortunately, many people feel uncomfortable after eating foods that contain gluten. The most severe reaction is called celiac disease.Celiac disease is an autoimmune disorder in which the body mistakenly harms itself. Celiac disease affects up to 1% of the population and can damage the intestines.

• Format: Paperback
• Language: English
• ISBN: B09HLGC2ZL
• ISBN13: 9798491128174
• Release Date: January 1
• Publisher: Independently Published
• Length: 134 Pages
• Weight: 0.36 lbs.
• Dimensions: 0.3" x 5.5" x 8.5"