The ABCs of Wheat Belly Baking

When we divorce ourselves from wheat, we lose the gluten and amylopectins that, when combined with yeast, generate the “rise” that gives wheat bread that light and airy texture, as well its stretchy, or “viscoelastic,” property. It means that we often struggle to create non-wheat breads that rise and are sturdy enough to make sandwich breads or buns. The rise generated by yeast just means that carbon dioxide (CO2) was generated by the metabolism of carbohydrates (amylopectin and amylose) by yeast, with gluten providing a “scaffold” for capturing CO2 gas. We can also generate CO2 by other means, called “chemical leavening, i.e., generating CO2 gas through a chemical reaction.” (Frankly, I don’t like that term because it sounds like we are doing nasty, chemical things but, as you will see, the reactions to generate CO2 are quite natural and safe.) Most forms of chemical leavening involve the generation of CO2 by reacting an acid with a base. There’s also the process of “mechanical leavening,” using some physical or mechanical means that incorporates air into the mix; whipping with a power or hand mixer is one example. We start by combining our preferred flours and meals. For example, combine 3 1/2 cups almond flour (or meal) with 1/4 cup coconut flour and 1/4 cup ground golden flaxseed. The end-result will have slightly better structure and cohesiveness compared to using almond flour or other single flour alone. (There is also a Wheat Bel...
Source: Wheat Belly Blog - Category: Cardiology Authors: Tags: Wheat Belly Lifestyle baking Gliadin gluten gluten-free grain-free low-carb Source Type: blogs