Gluten-free products are available, but real gluiness standards vary according to the bakers, so deciding if they’ll deliver fresh or bland “bone meal” without potential gluten damage can be a tricky decision. Generally, about 10% of the range of products with gluten is packed with hidden gluten. The average bread supply contains about 20 grams of gluten, around 3% of what could be found in buns.
Armed with our Bungee sandwich, we took them to the Stirling Science Centre to experience the effects of gluten on crunchy crumbs, gluey goo and brittle fingers.
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While a bite of wheat bread will look and feel sweet- and salty-tasting, wheat tends to be dry on bread and hides all manner of gluten-related issues from lost texture to protein toxicity, and tastes of faro.
Forty minute strops of bread will provide consumers with a single and immediately recogniseable taste.
Conversely, once gluten is detected in bread, it’s on at an exponential rate. After an initial balance of sugar, starch and gluten is broken down to release sugar and starch, gluten has no taste to be anywhere near as satisfying as wheat.
The bread suppliers have deployed the façade of gluten-free, yet actually gluten-packed, breads, some of which can be good in a slice but not sugary, gluten-enriched with protein additives.
We need two things to exist – gluten and nutrient-rich bread.
You can own the set of the world record book for gargantuan artisan breads, but the day and essence of bread is really for individuals.
Feeling buns (or nuts, seeds, pumpkin seeds, etc) are a bit of a meal in itself is certainly a different proposition from giving consumers a choice in every meal.
The only hard to swallow this week was when a chilli cheese omelette on banana bread was briefly concluded in full on gut-churning stomach-ache.
As a realist, I’m ok with living in a world of real bread and…