I regret deeply that I do not have any photos to share of the awesome pizza crust I made using the rest of my master dough from last week. The pizza crust was enough to make the whole process worth it. Unlike the bread dough, when you’re making pizza using the HB in 5 method, you simply get out your dough and go to work… no rising or resting period. The crust came out crisp and delightfully light, much better than my personal attempts at pizza dough. Even if you didn’t win the book, I think it’s one worth checking out if you’re looking for a way to bring freshly baked bread into your life.
Now for the winner… Karen Jordan was randomly selected as our winner of the signed edition of Healthy Bread in Five Minutes a Day. Karen will also receive a bag of our Organic Hard White Whole Wheat Flour (a personal favorite of mine) and Vital Wheat Gluten.
Months ago, when Zoe and I first started talking about her new book she mentioned that many people were not familiar with Vital Wheat Gluten, what it was and where to find it. Vital Wheat Gluten (aka Gluten or Gluten Flour) is a flour that is almost entirely protein. Our vital wheat gluten is approximately 75-80% protein. This protein (found in wheat, rye, barley, among others) is what helps give bread its elasticity and texture. The springy-ness of dough and the air pockets in bread, are both the result of gluten. Gluten acts like a balloon and traps the air bubbles produced by yeast, helping the dough to rise and giving it that delectable texture we all love. To use gluten in your yeast-risen baking, the general rule of thumb is 1 Tbsp per cup of flour. Gluten can also be used to make the meat-substitute seitan, a common food in many vegetarian and vegan diets.
On the flip side, gluten is also the protein that must be avoided by those with celiac disease and gluten intolerance. Much like casein in milk, gluten causes intestinal discomfort for some and life-threatening intestinal damage in others. The only ‘cure’ for celiac disease is to avoid gluten. Gluten can be found in everything from baked goods to sauces, ice cream, soups and even shampoo, lotion and make up. While every person’s reaction to gluten can be different, the majority of people avoiding gluten cannot tolerate even the tiniest amount. Thus, the Bob’s Red Mill Gluten Free product line was born.
Our gluten free products are produced in a completely separate facility with its own ventilation and strict guidelines for what goes in and out of the facility. All gluten free products are tested for gluten contact in our dedicated gluten free lab before they are shipped out. Each product must test lower than 20 parts per million to leave our facility. While no government guidelines have yet been released regulating gluten free labeling, we feel confident that our practices are in line with what will become government-mandated requirements.
Here is what’s on the docket for February: Carol Fenster has kindly sent us 10 copies of 1000 Gluten Free Recipes to be given away to our readers. I’ll have details about this giveaway next week. We are releasing some new products this month (Chia, among others) and I’ll have more information to share this week and some chances to win.
Happy Groundhog Day!
For more information about gluten intolerance and celiac disease, please visit these sites: