Did anyone watch Modern Marvels on making bread?

[M. Shac]

Did anyone happen to see Modern Marvels on how a certain brand of bread is made?
A statement was made that the only grain cereal that had gluten in it was wheat. Nothing was mentioned about barley or rye. They went on to tell how the bread is made. I wondered if anyone else was watching and what your reaction was to that statement?

[aklap]

I haven't seen that one. Were they discussing the type of gluten? Gluten is a generic term for "protein storage". Each plant has it's own specific name for their protein. Barley has horedin, Rye has secalin, wheat has glutenin and gliadin. Oats have avenin.

One phrase or concept that winds me up is "developing gluten". It's a baking term that's a misnomer in my book. I think it should be called "conditioning gluten" instead. Gluten is already present - it's a matter of working it to get it to a proper state. It makes it sound like if you don't work the dough, gluten does not form [and to those unfamiliar with CD/NCGS - gluten free]. I had a discussion her with someone on this very same topic. I don't think they understood or believed me.
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[kb9oyo]

I did see that last night and wondered about that statement! As Al pointed out, they can probably make it because of the change of names in the various grains, but for a moment, it did confuse me.

The "developing gluten" phrase has always been a problem for me, too. As a celiac who was told as a child that "I would outgrow it" and "perhaps I might develop sprue as an adult or maybe not" it was a problem since I am a "silent celiac" without acute symptoms. I never learned to like the things like breads and pastas (duh!), but I never had any symptoms eating things like gravies and cakes where gluten is not "developed". It has made sticking to a strict GF diet harder for me after I finally saw the light.
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Sue Beyer