Hatarakanai Futari - Vol. 25 Ch. 1612 - Gluten

[MangaDex]

 

[Kaduufrrj]

Once when I was working in a supermarket and the announcer advertised rice flour noodles, which is a gluten-free product, but he advertised it as a calorie-free product. I couldn't stand it, I left my position in the store's warehouse and went up to him, telling him that there is only one calorie-free food in the world, and that food is called water. He didn't like the correction.

 

[JumboWheat01]

I always feel bad for people with gluten allergies. There are alternatives, but it cost so much more for some of these simple pleasures.

 

[TheKingthemanjeff]

Really! Curry has gluten?! How?

 

[sleepyknight]

Really! Curry has gluten?! How?

the base of curry is made with a roux which is composed of butter and wheat flour.

 

[Kaduufrrj]

the base of curry is made with a roux which is composed of butter and wheat flour.

You're talking about curry tablets, right? The one used in Japan. If you use the powder, isn't there an alternative to thickening the broth using a gluten-free product?

 

[TheKingthemanjeff]

the base of curry is made with a roux which is composed of butter and wheat flour.

I didn't know that

 

[Scytale]

"It's gluten-free."
"I don't care if it's free. Take the motherfucking gluten out of the bread."

 

[mage_goo]

Isn't gluten something that you need to develop with thorough kneading, and not something that suddenly appears on everything that uses wheat flour?
Which is the reason that a poorly-kneaded dough doesn't rise properly and isn't soft and fluffy, because the gluten hasn't formed properly yet.

 

[wiz_gmc]

I didn't know that

As far as I understand, it's only the "western style" Japanese curry that uses a roux. A roux is basically equal parts butter and flour. Outside of Japan, I think most people eating curry will be getting a more Indian style curry, made without a roux.

 

[Alcion]

What do you get when you have mix a guy with gluten allergy, a guy with a nut allergy, and a guy with a shellfish allergy?

Spoiler: Answer

Me, with no food allergies, but getting a headache when trying to buy food for my three allergic friends.

 

[malagigi_encantatore]

Isn't gluten something that you need to develop with thorough kneading, and not something that suddenly appears on everything that uses wheat flour?
Which is the reason that a poorly-kneaded dough doesn't rise properly and isn't soft and fluffy, because the gluten hasn't formed properly yet.

Gluten is a protein in wheat. We tend to say that kneading “develops the gluten” because it causes those proteins to form long chains that give bread structure. But it’s there in the first place.
Alton Brown probably has a video on it with sock puppets

 

[lurker123]

Isn't gluten something that you need to develop with thorough kneading, and not something that suddenly appears on everything that uses wheat flour?
Which is the reason that a poorly-kneaded dough doesn't rise properly and isn't soft and fluffy, because the gluten hasn't formed properly yet.

It depends how sensitive the person is, light intolerance should be fine with flour but not developed gluten strands and products. Celiacs I'm not sure but probably avoid entirely?

And of course dietary gluten free bullshit is just trying to sell more expensive products in more quantities to make up for the properties gluten bestows to food. There's nothing benefit whatsoever since emulsifiers and flavour additives need to recreate what gluten does naturally for bread and wheat based products.

Not that you can't have a good product made out of rice and potatoes starches if it's trying to be it's own thing instead of chasing after gluten based wheat products. I had a very tasty gluten free pizza made with rice and potato starches that was basically a flat bread. But it was rice and potatoes so it was tasty lol

 

[Quarterdane]

It depends how sensitive the person is, light intolerance should be fine with flour but not developed gluten strands and products. Celiacs I'm not sure but probably avoid entirely?

And of course dietary gluten free bullshit is just trying to sell more expensive products in more quantities to make up for the properties gluten bestows to food. There's nothing benefit whatsoever since emulsifiers and flavour additives need to recreate what gluten does naturally for bread and wheat based products.

Not that you can't have a good product made out of rice and potatoes starches if it's trying to be it's own thing instead of chasing after gluten based wheat products. I had a very tasty gluten free pizza made with rice and potato starches that was basically a flat bread. But it was rice and potatoes so it was tasty lol

You seem to have either misread the question, or accidentally replied to the wrong person.