Gluten Intolerance

Image of a loaf of bread

Food intolerances can also be caused by gluten, this sticky protein is what binds dough together when the above grains are used in baking normally.  We have an enzyme that allows us to break this protein down and digest it.
If we are lacking in this enzyme then we cannot digest this protein, and eating it will cause unpleasant symptoms.

Flours that are gluten-free are:- Potato flour; millet; arrowroot; maize flour (cornflour); rice flour; gram flour; buckwheat (No relation to ordinary wheat as it is a member of the rhubarb family); sago flour and tapioca flour. These flours cannot  be substituted as a satisfactory alternative on their own when baking however when combined with other binders such as egg and grated apple they make a good alternative.