The secret to eating bread and not feeling bloated
Chef Francisco Migoya, who has spent four years researching bread, explains why most people aren’t gluten intolerant. Kashmira Gander reports
WHETHER it’s eaten hot from the toaster and slathered with butter, cooked on hot stone and used to wrap haloumi cheese and salad, or torn up to mop up spicy curry sauce, bread has been a staple of the human diet for millennia. But thanks to our aversion to starchy foods in recent years, it has has fallen out of favour.
The Grocer consumer magazine linked this to shoppers dodging carbs on spurious health grounds.
And with the so-called cleaneating trend, which shuns processed foods including bread and those containing gluten, global sales of gluten-free products have spiked. That’s despite the fact that studies show those who unnecessarily cut out gluten are missing out on vital nutrients.
We can thank The Great British Bake Off for breathing new life into home baking and causing a rise in the sale of bread ingredients.
Now, a team of chefs and scientists at the Us-based The Cooking Lab are trying to transform attitudes with their soon to be published series of books: Modernist Bread. The five volumes take into account four years of research. The books document the history of bread, as well as recipes, techniques, equipment and ingredients.
“Bread is one of those things that has been hand in hand with mankind since mankind has been mankind,” award-winning pastry chef and co-author Francisco Migoya tells The Independent. “It didn’t look like it does now but there have always been forms of bread that man has used to sustain himself.”
Migoya goes on that gluten is