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11-28-2012, 03:22 PM
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#21 | |||
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Wisest Elder Ever
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Really, I look for the gluten content in the bread.
Some multigrains have much less gluten in them. But I have seen some "whole wheat" breads with gluten as the SECOND ingredient. Gluten is "glue" and is the main component that causes the intolerances. Gluten is also high in bagels. Another thing that is difficult to get out of bread is SUGAR! Some pizza doughs are very high in gluten as well... this lends the dough to being flung around, without falling apart.
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