Gluten Intolerance – Bread Dough

By | July 10, 2013


If you have a gluten intolerance, this video that I found may be of interest to you.

It is the gluten free bread mix from lansell cottage. This is there story.

15 years of research and over 800 trial loaves and we can now make gluten free bread with a flexible wheat-like dough. http://www.lansellcottage.com.au
Anyone can easily make these breads at home with minimal equipment and just 2-3 minutes hand mix, a rise and a bake.
Soft light breads of any shape which are great for sandwiches even the day after baking were some of our aims to help solve kids lunch problems. For more photos check out http://www.flickr.com/photos/21535959…
and FGRoberts who are the Australian and New Zealand manufacturers and suppliers http://www.GlutenFreeHealth.com.au

INGREDIENTS
maize starch, rice flour, soy flour,veg. fibre, dextrose, thickener E464, salt, thiamine, enzyme.

The only ingedient of concern is the E464 Hydroxypropyl methyl cellulose
Hydroxypropylmethylcellulose is prepared from cellulose, the main polysaccharide and constituent of wood and all plant structures. Commercially prepared from wood and chemically modified. Many different uses, mainly as thickening agent, but also as filler, dietary fibre, anti clumping agent and emulsifier. Similar as cellulose, but better soluble in water. Found in many different products. Acceptable Daily Intake: None determined. Hydroxypropylmethyl cellulose is quite soluble, and can be fermented in the large intestine. Large concentrations can cause intestinal problems, such as bloating, constipation and diarrhoea.

I suppose the question is what is considered Large concentrations. To create well formed soft and delicious bread that is not going to cause the reaction of gluten intolerence could be what we are after.



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