Gluten is the generic term for a group of plant storage proteins that may trigger an autoimmune disorder known as celiac disease, or CD. These include gliadin in wheat, hordein in barley and secalin in rye. According to the National Foundation for Celiac Awareness, or NFCA, a gluten-free diet is the only proven treatment for CD. All wheat breads contain the gliadin form of gluten.
Effects
When people with celiac disease eat wheat bread, their bodies identify the gluten as a foreign body and launch an attack. This autoimmune response damages the villi, or small finger-like projections on the inside of the wall of the small intestine. Over time, the villi become less effective at absorbing vital nutrients from the gut, and patients with CD become malnourished no matter how much they eat or drink. In the long term, untreated CD can cause osteoporosis, certain cancers, infertility, diabetes and other autoimmune disorders, says the NFCA.
Recommendations
Gluten-sensitive individuals must avoid all forms of wheat bread containing gluten-laden flours, such as einkorn, emmer, spelt, kamut, durum, farina, graham, semolina and bromated flours. The National Digestive Diseases Information Clearinghouse advises people with CD to avoid breads that incorporate wheat starch, wheat bran, wheat germ, cracked wheat or hydrolyzed wheat protein. Triticale, a flour that combines wheat and rye, is also on the forbidden list. The University of Chicago Celiac Disease Center warns people with CD to avoid breads made from wheat berry, wheat starch, whole wheat berries and wheat germ oil.
Substitutes
People with celiac disease can select breads made from gluten-free grains and starches instead of those that contain wheat, barley or rye. Choices include acorn, amaranth, arrowroot, buckwheat, dasheen, peanut, potato, brown rice or sweet rice flour, says the University of Chicago Celiac Disease Center. Read labels carefully, or check with the manufacturer to be sure gluten was not added to these flours during the manufacturing process, advises the Mayo Clinic.
Tips
NFCA hosts a website with detailed listings of gluten-free brands, vendors, markets and online sources. The Celiac Sprue Association offers an online grains and flours glossary that clearly defines products and classifies them as consistent with a gluten-free diet, questionable or not gluten-free. CSA also publishes formulas and recipes to create flours that can replace wheat flour.
Warning
When baking gluten-free bread, avoid cross contamination by thoroughly cleaning food preparation surfaces and baking pans, advises the Mayo Clinic.
References
- National Foundation for Celiac Awareness: Getting Started: Celiac Disease & the Gluten-Free Diet
- National Digestive Diseases Information Clearinghouse: Celiac Disease
- The University of Chicago Celiac Disease Center: Gluten-Free Diet
- MayoClinic.com: Gluten-Free Diet
- Celiac Sprue Association: Gluten-Free Diet: Grains and Flours
- Celiac Sprue Association: Gluten-Free Flour Formulas
Member Comments