A crusty, chewy slice of bread is one food that is often sorely missed when gluten sensitive people give up wheat. Wheat bread is a part of most meals served in our society: toast for breakfast, sandwich for lunch, and an accompaniment to dinner. So, it is no wonder that the search goes on for gluten-free bread alternatives; usually with disappointing results.
But why is it that the wheat bread texture so difficult to reproduce gluten-free?
The answer is simply due to the key fact that there is no gluten present. Gluten (from the Latin word meaning "glue") is a protein composite that gives elasticity to dough, helping it to rise and to keep its shape, and often giving the final product a chewy texture. Although rye and barley also have this protein composite, only wheat has enough of it to create this elasticity.
Alas, those gluten proteins that make wheat bread so ‘bread-like’ are also the proteins that make gluten sensitive people sick.
This explains why it is so hard to make breads that are comparable to wheat bread from the myriad of gluten-free flours. Too often gluten-free bread is dense, dry, and must be toasted and slathered with toppings to be palatable.
It is possible to bake or purchase gluten-free bread that is flavorful and has a good "bite". However, you still must get past the idea that you can have everything the way it was before going gluten-free. Gluten-free bread will just not be the same as wheat flour bread. That being said, there are some options that are pretty darn close:
We are very fortunate to have Apple’s Gluten-free Kitchen located in Peoria, IL. In the bakery business since 1989, the owner, Mary Ardapple, has added a line of gluten-free baked goods over the last few years. The goodies are prepared on gluten-free dedicated equipment. They can be mail ordered from her web site http://www.applesbakery.com/shop_gluten_free or picked up at several retail locations http://s.b5z.net/i/u/10093135/f/GF_locations.pdf in central Illinois and beyond.
Mary has said that she is dedicated to baking gluten-free cookies that are so good that a celiac child will be happy to share with all friends. She has been successful in this mission because her gluten-free treats are truly delicious.
Back to the bread: Apple’s Gluten-free Kitchen bakes a Gluten Free Olive Loaf and a Gluten Free White Sandwich Loaf which have a wonderful flavor and both make great sandwich bread at a cost of about $8 per loaf. They also offer a Gluten Free Cinnamon Raisin Bread which is just as good as Sun-Maid’s Raisin Cinnamon Swirl Bread. Seriously; it is. Toasted and with a little butter, Apple’s Gluten Free Cinnamon Raisin Bread is a breakfast treat that will start your day off with a happy belly.
Eureka! The search is over for gluten-free alternatives to wheat bread and they are found right here in central Illinois.
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