Friday, September 30, 2016

Bake a Better Biscuit, Gluten-Free

Crumbly cookies may well be a thing of the past when it comes to purchasing
your next packet of Gluten-Free biscuits.
By: Paige Taylor
Recent research results from the Department of Food and Technology of the University of Madrid reveal that flour made of the Teff seed could be the answer to every Celiac sufferer’s prayers. Teff flour is made from the seed of a grass called ‘eragrostis tef’ or commonly called, ‘Teff’. It is a grass grown in Northeast Africa, in particular the northern Ethiopian Highlands. It is a small seed used in a similar fashion as quinoa. In Ethiopia, Teff is a chief food source and is commonly milled into flour and used to make a variation of flat bread.

Teff has an attractive nutritional profile which has researchers excited about its potential use. Teff is a high source of carbohydrates and fiber. The grain has a naturally low glycemic index. It is high in iron, protein and calcium and contains significant levels of essential minerals such as barium, boron, magnesium, phosphorus, thiamin and zinc. Teff is also extremely rich amino acids and is much higher in lysine than wheat or barley. The grain is ideal for celiac sufferers as the gluten in Teff does not contain the protein ‘gliadin’, which is what causes the immunological reaction in Celiac Disease.
The most pressing concern for the manufactures of Gluten-Free food is the arduous task of trying to imitate the elastic properties of wheat flour. The gluten proteins in wheat varieties allow for a light, fluffy and supple texture. Most Gluten-Free flours are heavier, dry and even brittle in comparison.  Developments show that Teff has the ability to absorb water more readily and bind better as a dough; making it a much better alternative for those wanting to avoid gluten products.
Teff contains a higher amount of fat than regular grains, so no added fats are necessary when creating the Teff variety of Gluten-Free flour. This instantly reduces the calorie count and limits the need to incorporate artificial additives. Additionally, the flour appears to hold up to the current manufacturing processes employed by cookie companies. This allows Gluten-Free alternatives to be mass-produced in similar circumstances, providing a cheap, competitive product.

The developers of Teff flour have applied for a patent on their highly guarded method for making this new flour. They hope to have it available to manufactures soon so others can benefit from this new discovery. Teff flour will be an appealing alternative for people requiring a specialized diet or wanting to explore healthier alternatives.
Written By: Paige Taylor,
Paige writes for A Forever Recovery to help people struggling with addiction

Carolanne Le Blanc
Meeting:  4th Saturday of every month except December
Imperial Palms, East Clubhouse, 101 Imperial Palm Drive, Largo, Florida 33771

1 comment:

  1. Some foods that are Gluten-free may also lack nutients like zinc in their benefits. In america alone, one-third of the people are sufferring from zinc deficiency or may have a zinc deficiency symptoms that are common only on those vegetarians. So even if you are a vegan, you are at high risk of having a zinc deficiency, Am I right? Can you explain your insight about this one?