Читать книгу Easy Gluten Free Cooking: Over 130 recipes plus nutrition and lifestyle advice for gluten - Rita Greer - Страница 6

If you take a teaspoonful of wheat flour and mix it with a little water, the result will be an elastic sort of paste, firmly bound together. The ingredient that makes it bind like this is the gluten in the wheat – the ‘elastic’. The gluten is actually protein and in a normal diet is a valuable addition. A similar effect is obtained when mixing rye, barley, and to a lesser extent, oat flour with water. Items such as bread can have extra gluten added, as in the so-called ‘strong’ flours. However, it does not hurt anyone to live without it and millions of people all over the world go the whole of their lives without ever having eaten it, with no ill effects. Gluten is not essential for life!