Understanding Gluten, Gluten Sensitivity, and Celiac Disease: A Baker’s Guide

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By: Henry Hunter

Baking Great Bread at Home

In the world of baking, few things are as comforting and satisfying as the smell and taste of freshly baked bread. But what happens when bread, the staple of many kitchens, becomes a potential health concern? This is the dilemma faced by those with gluten sensitivity and celiac disease. In this guide, we’ll dive into the world of gluten, explore the differences between gluten sensitivity and celiac disease, and reveal how you can still enjoy the magic of bread with gluten-free recipes.

What is Gluten?

Gluten is a protein found in wheat, barley, rye, and their derivatives. It’s the “glue” that gives dough its elasticity, allowing it to rise and maintain its shape. Gluten gives bread its chewy texture and is a key component of many baked goods.

Gluten Sensitivity vs. Celiac Disease

1. Gluten Sensitivity: Gluten sensitivity, often referred to as non-celiac gluten sensitivity (NCGS), is a condition where individuals experience digestive and/or extra-intestinal symptoms after consuming gluten. These symptoms can include bloating, diarrhea, fatigue, and headaches. Unlike celiac disease, gluten sensitivity does not damage the intestinal lining.

2. Celiac Disease: Celiac disease is an autoimmune disorder triggered by the consumption of gluten. When someone with celiac disease consumes gluten, their immune system responds by damaging the lining of the small intestine. This can lead to malabsorption of nutrients and a range of health issues.

The Prevalence of Gluten Sensitivity and Celiac Disease

Both gluten sensitivity and celiac disease have seen increased recognition and diagnosis in recent years. It’s estimated that approximately 1% of the global population has celiac disease. However, non-celiac gluten sensitivity may affect a larger portion of the population, with varying degrees of symptoms.

Bread and the Gluten Dilemma

For those with gluten sensitivity or celiac disease, the thought of giving up bread can be disheartening. Bread is a staple in many cultures, a symbol of nourishment and togetherness. Fortunately, the growing awareness of gluten-related disorders has led to the development of gluten-free bread recipes that allow everyone to enjoy this culinary delight.

Gluten-Free Bread Recipes

Baking gluten-free bread may seem daunting, especially for those new to gluten-free cooking. However, with the right recipes and a willingness to experiment, you can create delicious gluten-free bread that rivals its gluten-containing counterparts. We’ll be sharing some tested gluten-free bread recipes that cater to different tastes and preferences in our next blog post, so stay tuned.


Gluten, gluten sensitivity, and celiac disease are complex topics, but they need not take away the joy of bread from your life. Armed with knowledge and the right recipes, you can continue to embrace the art of baking and enjoy gluten-free bread that’s just as delightful as traditional loaves. Join us in our next blog post as we dive into the world of gluten-free baking, offering recipes that will leave your taste buds and your tummy satisfied.

Gluten-free Recipe

In a world of bread lovers, gluten sensitivity and celiac disease can be a real challenge. But there’s no need to miss out on the joy of baking and savoring delicious bread. We’ve crafted a gluten-free bread recipe that not only caters to dietary restrictions but also delivers the warm, comforting aroma and taste of freshly baked bread. Get ready to enjoy gluten-free bread like never before!


• 2 cups (240g) gluten-free all-purpose flour

• 1/2 cup (60g) almond flour

• 1/2 cup (60g) potato starch

• 2 teaspoons xanthan gum

• 1 teaspoon salt

• 1 packet (7g) active dry yeast

• 2 tablespoons sugar

• 1 1/4 cups (295ml) warm water (around 110°F or 43°C)

• 2 large eggs

• 1/4 cup (60ml) olive oil

• 1 teaspoon apple cider vinegar


1. In a small bowl, combine warm water and sugar. Sprinkle the yeast over the mixture, stir gently, and let it sit for about 10 minutes, or until it becomes frothy.

2. In a large mixing bowl, combine gluten-free all-purpose flour, almond flour, potato starch, xanthan gum, and salt. Mix well.

3. In a separate bowl, whisk together the eggs, olive oil, and apple cider vinegar.

4. Pour the yeast mixture and the egg mixture into the dry ingredients. Mix until a smooth batter forms. This batter will be thicker than traditional bread dough.

5. Transfer the batter into a greased 8×4-inch loaf pan. Smooth the top with a wet spatula.

6. Cover the pan with a clean kitchen towel and let it rise in a warm, draft-free place for about 30-45 minutes, or until it has almost doubled in size.

7. Preheat your oven to 350°F (180°C).

8. Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and it sounds hollow when tapped.

9. Remove the bread from the pan and let it cool completely on a wire rack before slicing. This helps it set and makes for easier slicing.


Gluten-free bread doesn’t mean compromising on flavor and texture. With this gluten-free bread recipe, you can enjoy the simple pleasure of a warm slice of bread, whether it’s for sandwiches, toast, or simply as a delightful side to your meals. Share the joy of baking gluten-free bread with your fellow bread enthusiasts and savor the experience of making and enjoying homemade bread together.


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