My Gluten-Free Bread Recipe 😍 | How to Make Gluten Free Bread? Home, Bread, Making, Made, Easy,

Hello friends. In this video, I will talk about gluten-free bread recipe, how to make gluten-free bread, gluten-free bread making, gluten-free bread making.
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A list of materials;
1.5 cups of warm water
half a glass of warm milk
1 tablespoon of olive oil
1 tablespoon of granulated sugar
1 pack of instant yeast
1 teaspoon salt
3.5 cups gluten-free flour
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What Does Gluten Free Food Do?
The large protein gluten found in wheat, rye and barley cannot be digested by those with sensitivity or celiac disease. In such situations that lead to many health problems, in general; Individuals experience symptoms such as bloating, diarrhea, abdominal pain and weight loss. Celiac patients should permanently remove gluten from their lives for a certain period of time.
Gluten General Information
Gluten is a protein group found in some grains such as rye, barley, oats, especially wheat. So what does gluten do? Is it harmful? What are gluten-free foods?
Gluten is the protein that forms the web structure of the dough formed during bread making, that is responsible for the strong structure of the dough. Without gluten, bread does not leaven and swell.
Gluten is an elastic protein collection. When proteins bind together, they form a flexible structure; just like the proteins in the tendon or spider silk do. When mixed with water and turned into a paste, gluten proteins have the same flexibility.
Bakers use gluten as a kind of dock for making bread. Yeast - a single celled organism - is added to wheat flour. Here, sugar is consumed through the fermentation channel and turns into gas bubbles made of carbon dioxide. The dough swells by catching gas bubbles, creating a web of air pockets with flexible adhesive skeleton support. Gluten proteins are retained when heated, flexibility turns into softness and friability. If you slice any wheat bread, you can detect the bubbles and gluten support in it.
Bakers use gluten as a scaffold for bread because it gives softness and chewiness to gluten bread. Slices of any wheat bread can be seen with bubbles and gluten support.
The information written here is a rough general description and is definitely not a health recommendation.
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