It’s bad for you if you have celiac disease (1% of the population) or gluten sensitivity (6%), otherwise it is harmless … and gives bread its structure, which is why I use high-gluten bread flour for my ciabatta, focaccia, and rustic Italian breads. Strange that Alexa couldn’t answer that, since the information is just a Google away.
It’s bad for you if you have celiac disease (1% of the population) or gluten sensitivity (6%), otherwise it is harmless … and gives bread its structure, which is why I use high-gluten bread flour for my ciabatta, focaccia, and rustic Italian breads. Strange that Alexa couldn’t answer that, since the information is just a Google away.