9 Surprising Signs You May Have A Gluten Allergy

So you’re feeling tired and headachy, and your digestive system is off (and has been for what seems like forever). Maybe you have some other symptoms: a rash, dandruff, a feeling that you’re operating in a depressed and disorganized manner, or are just in a fog. And maybe you’ve been trying to get pregnant, but it’s not working … and you have no idea why.

You’ve heard about gluten and know that lots of people are going gluten-free, and you start to wonder: Could I have a gluten allergy, too?

http://brotkiste.com/shop/gluten-free-german-bread/

Well, maybe. There are actually five different kinds of gluten allergies, and each has its own set of signs and symptoms. Still, there’s plenty of overlap between these five conditions, and many of their symptoms involve the types of sometimes-vague problems listed above: digestive issues, skin issues and neurological issues.

Of course, not everyone with these symptoms will have a gluten allergy — there are plenty of other possible causes for each. But the possibility is worth considering if you and your physician can’t identify other potential reasons for your problems. Suffering from one or more of these nine signs could indicate that you may have a gluten allergy and should have some testing done, or that you should talk to your doctor about a trial of the gluten-free diet.

Read on for the details on nine signs that may indicate you have a gluten allergy:

1. Dysfunctional Digestion
2. Intractable Dandruff
3. Itchy, Scratchy Rash
4. Foggy Brain
5. Pounding Headaches
6. Pins and Needles
7. Attention Deficits
8. Depression, Anxiety and Irritability
9. Infertility or Trouble Conceiving
10. So You Might Have A Gluten Allergy – What Now?

 

Gluten Free German Bread -Glutenfreies Brot -面筋-免费的面包 600Gr

Info About The German Bread Family

About Multigrain Bread

Multigrain bread is bread made with multiple grains such as oats, cracked wheat, buckwheat, barley, millet and flax. Some types are also whole grain bread, but you should read bread labels carefully so that you know what nutrition you’re getting.

If the words enriched wheat flour can be found near the top of the list of ingredients on a loaf of multigrain bread, then the product is not made of whole grains. Whole grains include the whole seed which is the germ, the bran and the endosperm sections. Refined grains, such as enriched wheat flour, have had parts of the whole grain removed. Whole wheat flour on the other hand is a whole grain as none of the parts of the grain have been refined, or removed.

Other than whole wheat flour, you may find whole grain flours such as graham and buckwheat in multigrain breads. Again, the key for maximum fiber and nutrients is to look for whole grains rather than enriched or refined grains. This can be confusing for many shoppers, as the word enriched may sound nutritious. In actuality, enriched means that only a little of the many nutrients lost in the refining process was put back in the grain making it far less nutritious than whole grain multigrain bread.

This type of bread may have three to five different grains or it may have up to twelve different grains. Some are very hearty and have raisins and nuts added. You can usually find different multigrain breads in either regular loaf shapes or in round loaves that are sometimes sold as Rustic Bread or Peasant Bread. Recipes for this type of bread are available for bread makers and for the traditional oven method of baking bread.

Multigrain bread can add interest, flavor and texture to sandwiches and multigrain sandwich rolls are also sometimes available. Wholegrain bread has a firm texture that makes it great for packed lunches. Toasted slices of multigrain bread can be cut into large cubes to top salads and soups.

Multigrain bread is a type of bread prepared with two or more types of grain. Grains used include barley, flax, millet, oats, wheat, and whole-wheat flour, among others. Some varieties include edible seeds in their preparation, such as flaxseed, quinoa, pumpkin seeds, and sunflower seeds. Rye and sourdough multigrain breads are additional varieties. Other variations of preparations include 7-grain and 9-grain bread,among others.

Multigrain bread may be prepared using whole, unprocessed grains, although commercial varieties do not necessarily always contain whole grains.

Interesting Information

Use in brewing
A 4,000-year-old Mesopotamian recipe for brewing beer from multigrain loaves of bread mixed with honey is the oldest surviving beer recipe in the world. The Brussels Beer Project microbrewery in Belgium has developed an amber beer with a 7% alcohol by volume named Babylone that incorporates this recipe using leftover, unsold fresh bread donated by supermarkets.

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Compare Whole Wheat Bread with Multi Grain Bread
In order to have a productive day, you need a healthy breakfast. Toast is a staple of the most important meal of the day. However, it can be difficult to know which bread offers you the most health benefits and can help you create a well-rounded, heart healthy diet. Though multigrain bread is all the rage these days, research suggests that whole wheat bread may be healthier for you. In fact, experts recommend that adults eat at least three servings of whole grain products, such whole wheat bread a day. Here are some of the ways that whole wheat bread differs from multigrain.

Whole Grain Contains More Essential Nutrients

The term “whole grain” refers to flour that is made from all parts of the wheat grain kernel–the bran, germ and endosperm. The bran and germ are the most nutritious parts of the wheat grain. They contain vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, cooper, iron and dietary fiber. During the refinement process, the majority of these nutrients get lost. Multigrain bread is made from a variety of different types of grains, such as wheat, oat and barley. However, unless the label indicates that a product is made from whole grain, your multigrain bread may be made of refined flour and missing the key nutrients found in the bran and germ.

Whole Grains Take Longer to Get Absorbed into the Body

Eating a diet full of whole grains can reduce your risk for diabetes and heart disease. It takes the body longer to absorb whole grain products like whole wheat bread. The slower absorption rate prevents sharp rises in sugar and insulin levels. If multigrain bread is not whole grain, it gets absorbed by the body at a quicker rate and could spike insulin levels.

Whole Grains Have More Dietary Fiber

Dietary fiber is a crucial part of any weight loss regime. Soluble fiber slows down the digestive process, allowing the food to spend more time in the digestive tract and increasing the amount of nutrients absorbed into the body. Fiber also creates a feeling of fullness, making you less likely to over indulge. Fiber can also reduce cholesterol levels in the blood. Whole wheat bread has a ton of dietary fiber, as the majority of the fiber is found in the germ. However, most multigrain bread is refined and does not have the fiber content of whole wheat.

Whole Wheat Bread is a Great Source of Complex Carbohydrates

Your body needs sufficient fuel to get through challenging workouts. Whole wheat bread is a great source of complex carbohydrates. A few slices of wheat bread can give your body the energy it needs to get through even the most grueling exercise routines. Unless it is made with whole grain, multigrain bread is full of simple carbohydrates. These carbs take less time to process and are quickly converted into glucose.

Whole grain multigrain breads contain a dietary fiber content of up to four times greater than white breads and may also contain more vitamins and protein compared to white bread. Multigrain breads also provide complex carbohydrates.

Multigrain vs. Whole Wheat

If you’re looking to lose weight and build muscle, whole wheat bread is the safest and smartest food choice. Multigrain may sound appealing. However, unless it’s made with whole grains, it has the same nutritional value as processed white bread.
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Brezel -(USA)Pretzels or Brezen

The ideal pretzel, as served in Germany, has a dark brown, crispy, salty crust, and inside a soft dough. It has a plump “body”, and thin, crispy (not dry) crossed “arms.”

The pretzel is traditionally made from white (wheat) flour, malt, salt, yeast, and water. In some regions in Germany, fat is added to the dough to soften it. Other variations use whole wheat flour, spelt flour, or a mixture of different flours. Pretzels are topped with coarse salt or sometimes with sesame seeds, sunflower seeds, or poppy seeds.

Before baking, the formed pretzel is dunked briefly in a mixture of sodium hydroxide and water. In German this mixture is called Natronlauge. This is what gives the pretzel its unique color and flavor. Because of this technique, this type of pretzel is also called a Laugenbrezel.
Invented by Mistake

Although other regions of Germany have their stories of how it was invented, the Laugenbrezel is accredited to the Bavarians. The saga goes that on the morning of February 11, 1839, Anton Nepomuk Pfanenbrenner, the baker for the Munich Royal Café, was preparing some sweet pretzels for his guests. He wanted to brush the pretzels with sugar-water, but accidentally used the Natronlauge, the sodium hydroxide solution being used to clean and disinfect the bakery countertops. The baker decided to bake the pretzels anyway. The pretzels came out of the oven with a unique brown crust, soft center, and delicious taste. His guests were very pleased and he became the “pretzel hero.”
The Pretzel Shape

There are many theories surrounding the creation of the pretzel shape. Some say the shape originates with the Romans, resembling the Roman ring-bread, a small, circular-shaped bread. Others say the shape originated in a monastery, where the pretzel shape was designed to resemble a praying monk (back then the praying position was arms crossed with the hands on the shoulders).

There are slight variations of the pretzel shape in each region of Germany. For example, in Bavaria, the arms are shorter and attached closer to the top (thin part) of the pretzel. In Swabian the arms of the pretzel sit very low on the body.

Pretzels today continue to be formed by hand as has been done throughout history. Bakers spend years perfecting the pretzel-forming technique. First, the dough needs to be rolled out. Both ends of the strand are held up, and through a quick swing, the center of the strand is twisted. The ends are then pressed onto the body of the pretzel. This process, when prefected, takes only seconds, but it needs a lot of practice to get it right.
Other Laugen Breads (Laugengebäck)

Laugengebäck refers to baked items that are made with the same dough and technique as the Laugenbrezel, but are either formed differently or have added toppings. Some common ones are identified below.

laugenbroetchen rollPretzel Roll (Laugenbrötchen)
Pretzel Roll
Pretzel rolls (Laugenbrötchen) are formed into small round balls. Recently, these have grown in popularity here in the U.S.. They are becoming more available at bakeries and markets.

Cheese Pretzel (Käse-Brezel)
Cheese Pretzel
Photo: © Ars Ulrikusch – Fotolia.com The Cheese Pretzel is a Laugenbrezel with a cheese topping. The cheese is added during the last few minutes of baking so that it doesn’t melt into the dough, but rather form a crisp coating on the pretzel. Delicious!

L003 laugen stickPretzel Bread Sticks (Laugenstangen)
Pretzel Sticks
The Laugenstange is formed into an elongated roll. Variations include Cheese Sticks (Käsestangen), which have a cheese topping, and Ham & Cheese Sticks (Käse-Schinken-Stangen), which have a ham and cheese topping.

德国面包—世界面包之王 German Bread Culture Explained

德国面包—世界面包之王

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“德国面包是世界面包之王”这句话听起来似乎有些奇怪,毕竟我们所知道的德国美食集中在了香肠和啤酒上。那么,就从这里开始了解德国面包吧。
面包是德国一日三餐中不可缺少的主食,无论是面包质量、数量上都在世界上数一数二。德国拥有超过 300 多种面包品种,根据德国面包专业协会的统计,德国境内的面包店注册了 3117 种面包。德国面包师对他们的面包非常自豪,甚至在 2012 年给德国面包申请联合国教科文组织的非物质文化遗产。
德国面包:德国的非物质文化遗产
德国位于欧洲心脏位置,也是小麦和黑麦种植地的交汇处。这种得天独厚的地理优势造就了德国面包的多样性。按照不同的小麦和黑麦面粉配比,就可以衍生出丰富的面包品种。添加入面包中的配料、烘烤面包的时间和方式都会相应地影响面包,德国 300 多种的面包品种就是这么来的。
德国面包可分为两大类:面包(Brot)和小面包(Brötchen)。这里所说的面包是我们概念中的大面包,比如吐司。
小面包到底有多小并没有限制,但不能超过半斤,凡是超过半斤的都列入面包的范畴。
面包=面粉+酵母+耐心

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与我们喜欢的松软面包不同,德国面包的外表烤的金黄酥脆,里面松软却有嚼劲。德国人平均每年会吃掉 172 斤的面包,也就是一天一片面包和四个小面包。将近一半的德国人在专门的面包房购买新鲜面包。德国面包房也是德国的一景,每个街道、地区都有大大小小的面包房,空气中弥漫的面包香气是面包房最好的指示牌

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德国面包崇尚“极简主义”,90%的食材仅为面粉、酵母、盐和水。因此,德国人认为面包是营养丰富、最利于健康的天然食品,富含维他命 B 群和矿物群,如钙、铁、铁和碘。
德国面包美味的关键之一在于耐心,给面包时间,它自然会变成美味。将混合好的面团放置至少一小时,最好
是一夜,这就是德国面包美味的秘诀。德国古老的烘培规则是“没有耐心没有好面包”(Ohne Geduld keine guten Brötchen)。当然,烤面包时所使用的温度和湿度也不能忽视。
健康的面包:全麦面包 VS 白面包
不仅我们,德国人也很爱吃白面包,但不要小视白面包中的热量。四片吐司含有 260 卡路里,相当于 50 克巧克力。白面包还有很多可取之处,含有维生素 B 群、矿物质和纤维质。
而想要健康又低脂的面包的你要注意了,全麦面包绝对是面包中的健康战斗机。全麦面包中所含的维生素和纤维质是白面包的一倍,而矿物质含量更是白面包的三倍之多。
需要提醒大家,不是所有的黑面包都是全麦面包。市面上很多“黑面包”运用了麦芽来调味,也使面包上了色。
因此,在购买全麦面包时不要迷信面包的颜色,阅读包装上的标签。真正的全麦面包必须要含有 90%以上的全麦面粉。
如何保存面包
面包要在室温情况下储存,不宜在冰箱中冷藏。冰箱冷藏室的温度在 0°C-7°C,面包会发干、发硬、掉渣儿, 加速面包的老化。室温的 21°C-35°C 是最适合面包的保存温度。
将面包的切面朝下放置,会延缓面包发干的情况。

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吃面包较慢的人可以将新鲜的面包直接对半切,把其中的一半面包切好片,放入保鲜袋中冷冻。等到要吃的时候,从冷冻室中取出来退冰或者直接放到吐司机中烘烤。
在欧洲,普遍运用专门的面包储存盒来保存面包。这种面包储存盒密封性较好,保证了盒中的空气流动。家里有这种面包储存盒的朋友,记得使用醋来作清洁剂。定期用醋来擦拭面包盒内部,除了杀菌消毒,还能有效阻止霉菌的生长。
小贴士:面包的储存时间小麦面包——最多 2 天小麦混合面包——2-4 天黑麦混合面包——3-5 天黑麦面包——4-6 天全麦面包——7-9 天德国面包文化博物馆
德国面包文化博物馆是世界上第一家德国面包博物馆,1955 年建立在乌尔姆(Ulm),2002 年改名为德国面包文化博物馆。
德国面包文化博物馆面积 1150 平方米,收集了约 1.8 万件展品。博物馆致力于收集、保存、展示一切有关于德国面包的历史纪录。在这里,可以看到粮食和面包在人类文化发展之中所产生的作用以及烘培和面包的故事

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德国面包师的纯手工面包制作

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超商和多数连锁店大多是用机器做面包,纯手工面包会散发人情味和手感,跟冷冰冰的机器所做出的面包自然不同。手工的面包撕开会发现很多气孔,口感也比较扎实有弹性,面粉的麦香浓郁,反之机器做的面包则看起来黯淡,表面松弛,口感无层次。

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店家食材与制作方式是关键。用好的天然原料,拿捏好发酵时间,师傅的手感和温度控制,最后加上烘焙时间的掌握。一入面包店,闻到的要是淡淡的天然麦香,而不是香气浓烈的奶油味。好吃的欧式面包麦香味自然有弹性,组织细致,化口性佳、外皮脆香。软面包则软 Q,层次分明。硬面包则入口扎实性,越嚼越香,从唇齿间慢慢散发出面粉香气。

黑麦面包富含更多膳食纤维

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黑麦面包是一种用黑麦面粉做成的面包,在北欧和东欧很常见。和白面包相比,黑麦面包颜色更深,含有的膳食纤维和铁更多。

黑麦面包有很多种类,包括只含黑麦的面包,黑麦小麦均有的面包和硬黑麦面包。硬黑麦面包也有许多种,依照发酵类型分为酵母发酵、Sauerteig 发酵或 发酵面包。

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起源:
黑麦面包最初源于德国,但是欧洲各地都有各种黑麦种植;黑麦面包在芬兰、丹麦、俄罗斯、拉脱维亚、立陶宛、爱沙尼亚、波兰和斯洛伐克都是最主要的面包品种。在公元 6 世纪黑麦面包由丹麦人传入英国.

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与其它面包区别:

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黑麦制成的面包与普通面包不同,黑麦面包的结构紧密并且湿度大,糖分更低。普通面包在食用后会很快被分解,而黑麦面包分解的速度相对要慢很多,只需要较少的胰岛素就能保持人体血液的平衡,因此多吃黑麦面包可以达到预防和降低糖尿病的目的。德国面包师开发研制的降糖功能面包,采用匈牙利进口无糖面包粉,针对糖尿病人群、肥胖人群、健康养生人群均可食用。长期食用可提高自身降糖能力。全谷粒黑麦含有木质素成分,在体内转变成肠内脂,一种雌激素样分子,能够降低乳腺癌的发病率。黑麦粉的种类:黑麦粉可分为粗麦粉或细黑麦粉、中等黑麦粉和深色黑麦粉。黑麦混合粉是在磨粉机中将一定比例的黑麦粉和高筋面粉混合而成的。混合粉中黑麦粉对高筋面粉的比例通常为
25%-40%,确切的使用量与当地的要求和所制作的面包的类型有关,所以,面包师必须判断混合物的恰当的比例。黑麦的主要成分和特性,黑麦与小麦的特性非常不同,黑麦粉中面筋蛋白质很少。
黑面包独有特点:
为了得到符合质量要求的面包,必须在黑麦粉中加一些高筋小麦面粉。如果只用黑麦粉,则无法形成牢固的网状结构,面团当然不会发酵膨胀,则面包产品将会变硬,发酵不透彻,因而难以消化,口感不好。黑麦成分越高,面包组织越是松散,并且发酵膨胀越是困难。但黑麦粉中富含纤维,吸水性比小麦粉强,面团容易黏稠,面包口感湿润。黑麦面包香气独特,质地厚重,颇有咀嚼感。拥有特殊酸味也是黑麦面包的特色,除了本身特性所致,也是因为发酵采用酸面种,酸面种用量越高,面包酸味越重。黑麦面包的颜色,会因黑麦产地、小麦面粉添加比例,深浅有所不同。黑麦面包的香味和结构相当独特,与小麦面包不同,酸性发酵和较高的酸度在黑麦面包的制作过程中扮演了重要的角色。同小麦面包相比,黑麦面包结实有重量感,面包心湿润,保持日期较长。黑麦面包所具有的芳香和柔和的酸味,以及带有黏性的口感都是一种享受。黑麦面筋蛋白质含量少于普通小麦。黑麦面团发酵膨胀性远不如小麦面团。

德国著名的啤酒面包

德国啤酒的最佳伴侣──碱水面包,在德国啤酒的绝佳伴侣可不是油腻腻的炸鸡,而是 Brezen
(又称扭结面包)。碱水面包才应是啤酒的原配,虔诚烘焙碱水面包在国内被称为巴伐利亚碱水面包,它正是起源于这个虔诚的民族。在巴伐利亚,不管地方多小,都有一座属于当地人们的教堂,他们对上帝的虔诚,是最极致的信仰。当然这些有着虔诚信仰的人们,还过着一种惬意的生活。他们喜欢在蓝天白云下,环拥着花园的姹紫嫣红,喝着啤酒吃着碱水面包。碱水面包正是巴伐利亚的传统点心,它源自七世纪的修道宗教文化。13 世纪,碱水面包正式进驻德国,那时它还
是一种甜点。但有一次因为烘焙小学徒的失误,将碱水当成糖水刷在了面包上。这个小小的失误,让人们品味到碱水面包比甜味面包更为好吃,于是很快碱水面包在德国传播开来。碱水面包在欧洲十分盛行,无论你走进哪一家欧式面包房,都能发现它是人们必备的零食,一般面包在经过碱水处理后,味道比普通面包更香。碱水面包里层空洞的蜂窝组织,柔软香甜。人们往往在食用面包时,加入一些盐粒,虽然这种搭配很奇怪,但是盐粒和碱相遇后的奇香,却让碱水面包更受人们喜爱,其美味也只有真正亲身品尝过的人才能体会。另外,它的碱性可以平衡人们身体内的酸碱度,也许正是因为这一点,啤酒和碱水面包才能走到一起,成为绝佳的伴侣。在深秋初雪来临之际,吃货们不妨赶紧准备好啤酒,抛弃掉油油的炸鸡,来一份这带着浓浓信仰的黑森布克德国碱水面包。
高糖、高热量、多油、多添加剂的软面包

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面包吃的就是面团的咬劲和麦香,软面包则根本就法真正吃出面包的好。一般软面包压一下马上凹陷,吃来软趴趴,靠得是乳化剂和大量的油糖。
做面包无法用沙拉油,是因为液态油不好塑型,但酥油就像是发蜡一样,怎么塑型都可以,放在室温下过久也不会融化,对业者来说好处太多,才会被大量运用在软面包上。
酥油是什么?就是反式脂肪的白油加入香料和色素做出来的产品,好听点叫植物性奶油,很类似大家平常常见的乳玛琳。很多烘焙业者喜欢用它来取代天然的动物性奶油。且酥油没有季节产量的问题,要多少就可以合成多少,最棒的是室温下不会融解,不用担心储存配送的温度。你对它一点都不陌生,早餐的叁明治抹的奶油就是它,你吃的爆米花、平价铁板烧也有它,飞机上的餐包馅全都有它。吃多了反式脂肪,不仅身体会囤积,还会造成心血管疾病。
软面包还有一个罪状,就是甜面包中的内馅。有良心的店家会每天限量现煮,但大部分的店家都是买
现成。原料商为了方便保存内馅通常会放偏甜,再加上防腐剂,放个一年半载也没问题,有几个消费
者敢吃?
常温下放 3-4 天不长毛的面包不是好面包。
目前,消费者选择日常面包时正悄然的发生着变化,从刚开始的注重口感到现在的注重健康、安全。
这也说明了烘焙市场正酝酿着一次大的改革。德国面包师产品一直秉承着德国正宗原汁原味口感,无
油、无糖、无添加的理念,严谨专业的做事方法,把安全健康的产品带给中国的消费者。

德国面包吃法
德国面包与其它的休闲调理面包有很大的不同,不管从外形上还是从搭配吃法上均有很大的不同。
为了方便大家的食用,我们把搭配吃法步骤罗列供大家参考。

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thank you to Con Gusto Restaurant Ningbo Text and pictures by courtesy of Con Gusto