Got Gluten? The Scrumptious Taste of Gluten Intolerance (2023)

Millions of people struggle with severe digestive issues without understanding why. One reason for this situation is that commercialized bread and cross-bred wheat have increased gluten proteins in our foodstuffs, thereby intensifying gluten-induced indigestion. A new technique (in which gluten is extracted from wheat) can make grain products more digestible. Foods can also be made without gluten altogether. Producing a pleasing flavor in gluten-free bread is ideal for those with celiac disease or a gluten allergy. Toward this end, I aim to produce three varieties of sourdough bread—high-gluten wheat; einkorn (a low-gluten grain used by ancient peoples); and gluten free—and compare the flavor, rise, texture, overall taste, and appearance of each variety. My results will provide information on how to accommodate bread-lovers with gluten allergies.