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http://amzn.to/1iT7VuV The How Can It Be Gluten Free Cookbook
See and feel gluten with this simple kitchen experiment.
Gluten—an elastic protein that has the ability to trap air, much like a balloon—is formed when two important proteins in wheat flour, glutenin and gliadin, bond together in the presence of water. Whether we are trying to create more of it in rustic bread or pizza dough or working to limit its development for tender baked goods like cakes and muffins, there’s no denying gluten’s importance. But beyond our conceptual understanding of it, is there a more tangible way to see and feel gluten? We ran a simple experiment to find out.
We made two basic doughs by mixing flour and water in a food processor until a smooth ball formed. For one dough we used cake flour, which contains between 6 and 8 percent protein, and for the other one we used bread flour, which usually runs from 12 to 14 percent protein. After making the doughs, we placed each in a mesh strainer and massaged them under running water to wash away all of the starch. Once the water ran clear (a sign that the starch was gone), we were left with two piles of essentially pure gluten. The differences in the appearance and texture of the two doughs were a dramatic confirmation of the profound impact of gluten.
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This youtube video is a companion to page 18 of ATK's Bread Illustrated.
Does sourdough bread cause less sensitivity to those who are allergic to gluten?
I don't know about America, but in Canada we can buy gluten flour (80% gluten protein) at any bulk food store.
"Eat that pure concentrated gluten!"
I like how for thousands of years most people could consume gluten and all of the sudden from 2010 everybody just can't tolerate it anymore. Bunch of spoiled picky eaters.
Also I have a severe case of celiac, so I am obviously complaining about people who are perfectly fine.
The gluten balloon stretches like Chinese noodle dough.
Level MacGuyver!
South Park references make there way
are gluten and yeast words interchangeable
Hail Seitan!
cool love me some science with my food, do you have any tips for baking with out gluten. my mom is allergic to it. and i really want to make her a nice cake but it keep ending up like concrete
Gluten will make your dick fly off!!!
like plastic bags…
Does it make your dick fly off?
Can gluten be used to replace plastic or some plawstic products?
Glut'n
if you eat it your dick flysoff
i learned this from yakitate japan xD
People have been eating this stuff since the dawn of time and suddenly now its bad. Fucking snowflakes.
he's hot
Go on, eat that pure gluten mkay.
1:18 wanna know what that "K" means?? I know.
I pay for my gluten so I expect it in EVERYTHING!!!
Anyone remember that chowder episode where they made that balloon animal cookies.
vital gluten from yakitate
I was hoping you'd cook them! Make a great follow-up video!
Why is everyone grossed out. All these angry comments makes me want to go eat a bunch of pure gluten.
What happens if he pokes it with a needle..? :/
Many people are poison intolerant. Try organic flour before going gluten free. It works for me.
It has been proven that gluten free diet cause weight gain and other problems. Unless you are gluten intolerant, eat all the gluten you want! It's harmless.
I wish we could see a video showing us what gluten does to our bowls. I bet it fills them and sticks them and clogs them… That explains a lot of health problems people often have…
I bet i'd know how to make your dough rise…
Ok chef…i'd let you blow my gluten anytime… 😉
Wow, very informative. I've never baked stuff made with flour. I knew that you needed different ones for bread/pizza/cake etc but never knew which