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

Sunday Tribune - - FOOD -

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

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.