This episode has been published and can be heard everywhere your podcast is available.
-We hear a lot about gluten-free, but what is gluten. This podcast almost completes the section of the book, Diet and Health, bread section. If we are going to talk about wheat bread, we must talk about gluten. If it wasn't for gluten, there would be no risen bread. I will concentrate on wheat, but gluten is also in rye and barley bread. Although there is oat flour, there is really no oat bread. This is a technical chapter and I must advise it will be much easier to understand in the written form.
