Baking well gluten-free – with the right flour

Gluten, also known as gluten protein, occurs naturally in many grains such as wheat, spelt, and rye. In conventional baking, it is crucial for the extensibility of the dough, the rise of the baked goods, and – after baking – for their shape stability. However, many people cannot tolerate gluten. Diagnoses vary from intolerance, which can lead to bloating, abdominal pain, or mouth ulcers, to celiac disease, an autoimmune disease in which even the smallest amounts of gluten cause inflammation of the small intestinal mucosa. This, in turn, can lead to various ailments: vomiting, fatigue, depression, and even the risk of lymph node cancer and carcinomas in the digestive tract. The only treatment option is a completely gluten-free diet. We interviewed two experts who are particularly familiar with this issue in baking.