Gluten-Free Baking Made Easier with TFX NonStick! Baking Mat August 13 2014, 0 Comments
Search ”Gluten-Free”, ”Gluten Intolerance” or ”Gluten-Free Baking” and you will find pages upon pages of results. Gluten-free websites, books, recipes, products, etc. are more popular than ever and for good reason. As of 2013, 18 million people are affected by a gluten sensitivity. That is a huge community and market. Thousands of gluten-free products are added to the market each year with over 8 billion dollars in gluten-free products sold in 2013.
In this blog post we will explore the basics of gluten-free, while also explaining why the TFX NonStick! Baking Mat will soon be your new best friend in your gluten-free kitchen.
The Basics of Gluten
What is Gluten?
Gluten is the common name for proteins in specific grains. Wheat, rye, barley, faro, durum, triticale, einkorn, Kamut® khorasan wheat, spelt/spelta, semolina and emmer are examples of gluten-containing-grains. Additionally, some gluten-sensitive people cannot tolerate oats.
History of Gluten
For thousands of years humans have been consuming foods that contain gluten. However, the amount and type of gluten in food products has greatly changed over the years. The Industrial Revolution triggered a shift in gluten with process innovations making grains widely available and affordable. While recent decades have witnessed rapid change in the manner in which gluten-foods are produced and consumed.
Gluten provides elasticity to dough and chewiness to baked goods, making it a common ingredient in many pantry staples. Breads, pasta, flour and cereals are well-known gluten products. But did you know beer, candy, imitation seafood, processed lunch meat, salad dressing and french fries all likely contain gluten, unless the label specifically has “gluten-free”? Countless other foods contain gluten; it is important to read product labels to avoid gluten.
How does Gluten Effect the Body?
During the digestion process, gluten's two main proteins (gliadins and glutenins) break down into smaller particles. In people with celiac disease or gluten sensitivity, the body’s natural defense system negatively reacts to these proteins by attacking the lining of the small intestine. Without a healthy small intestine lining, the body cannot properly absorb the nutrients it needs from foods.
Did you find out recently that you, or someone you bake for, can never eat gluten again? Does that mean no cookies, pies or yummy fresh-out-of-the-oven baked treats forever? Absolutely not! You do not need gluten to bake these products.
The following tips, along with a TFX NonStick! baking mat, will prepare and allow you to enjoy gluten-free baking.
1) Let go of your expectations: Gluten-free baking is different and will require a “re-start button” to reprogram your expectations about baking. Yes, recipes often require only simple changes to adapt to gluten-free; but, the look, feel and process are also different.
2) Combine flours: For the most part, you will find that combining 2-3 gluten-free flours to make an all-purpose flour mix will work for successful gluten-free baking.
3) Learn to bake by weight: In order to be confident in your gluten-free baking and easily adapt your favorite recipes to gluten-free, buy a kitchen scale. Baking by weight means the measurements will be accurate. Each gluten-free flour has a different weight to the other.
4) Experiment, make mistakes: Allow for mistakes, you will learn from them. Play with different flours, learn the new textures. Experiment and see what works best for you.
5) Make TFX NonStick! your new best friend: TFX NonStick! can assist you in a gluten-free kitchen in a number of ways. In addition to the benefits of the TFX NonStick! Baking Mat (covered later), TFX NonStick! products make a good “allergen barrier” for baking or cooking foods on pans which may present a cross contamination risk. TFX NonStick! can be easily cut with scissors to fit the bottom and sides of your gluten-free baking pans. Your baked goods will slide out without any struggle.
Gluten-Free Baking with TFX NonStick! Baking Mat
One thing you will notice when working with gluten free dough is that it is stickier than traditional dough. This may require some adjustments to the way you work the dough. The TFX NonStick! Baking Mat combines a completely nonstick topside with a non-slip underside. The nonstick side simplifies working with gluten free dough. The completely nonstick surface reduces the amount of flour needed to prevent sticking and reduces “over working” the dough which often leads to disappointing results. The non-slip underside keeps the mat stationary on your work surface.
If you are living with a gluten sensitivity or you are a commercial kitchen for gluten-free baking; the TFX NonStick! Baking Mat will eliminate many headaches associated with gluten-free baking and improve your baking results. The TFX NonStick! baking mat is found in countless commercial gluten-free bakeries around the US. If you are interested in learning more about the TFX NonStick! Baking Mat and the rest of the completely nonstick product line please visit us online at http://tfxnonstickusa.com/ or Contact Us. We are happy to assist you with your Gluten-Free Baking needs!
Sources: Glutenfree.com including;
- Packaged Facts Report, 2013
- Mintel’s Global New Products Database (GNPD) 2011
- Celiac Disease Facts and Figures, The University of Chicago Celiac Disease Center
- Food and Drug Administration
- Mayo Clinic