The industrialised method of bread production (the Chorleywood process) means that mass produced bread has less time to “prove” or ferment and contains 3X more yeast than traditionally baked bread. I suggest that traditionally proven loaves – especially sourdough with its naturally occurring yeasts seem to suit our digestive systems better.
Gluten-free products are frequently more adulterated and significantly higher in fat than their “normal” equivalents. Gluten helps breads and bakery products retain their shape and softness as they cook, so to make up for its absence, manufacturers use additives like xanthan gum and hydroxypropyl methyl cellulose or corn starch. Extra sugar and fat are often also added to make products tastier.
Here are a selection of articles (and a funny you tube vid) that illustrate the ‘great gluten-free scam’ and why it is big, big, business.
Researchers from Dalhousie Medical School, Canada compared the prices of 56 ordinary grocery items that contain gluten with their gluten-free counterparts. All of the gluten-free ones were more expensive, and some were much more expensive. On average, gluten-free products were 242% more expensive than the gluten-containing versions.
For food manufacturers, the gluten-free boom has been among the greatest things since sliced bread -££££££
The market for “free-from” food has jumped 30pc since last year, to £531m, and Mintel forecasts it will hit £673m by 2020. ££££££