One of the first grains cultivated by humanity is wheat, with evidence dating back almost 12,000 years. The oldest baked bread was found in Egypt and dates back nearly 10,000 years. In this ancient world, everything took time: planting, harvesting, drying, grinding, milling to make dough, allowing it to ferment, shaping, fermenting again, lighting the fire, and finally baking bread. Wheat, although cultivated, was wild. The Roman Empire popularized wheat, and consequently bread, throughout Europe and Asia.
In the Americas, bread arrived with colonization around 1500 AD. Before that, indigenous peoples produced fermented dough from corn and cassava, resembling flatbreads and cakes.
In Oceania, wheat was introduced through colonization around 1770 AD. Aboriginals also had their own dough made from a yam-like tuber and grasses, resembling a denser cake.
After the globalization of wheat in almost every human's diet, the major World Wars initiated the food industrialization process, including bread.
Between the 1960s and 1970s AD, wheat crops in the United States and Mexico suffered significant losses. To increase yield per hectare and make wheat more pest-resistant, a genetic mutation was made. A "dwarf wheat" species was created, containing 14 times more gluten than the original. This mutation laid the foundation for the expansion of the food industry. At the time, no research was conducted to determine how well this innovation would be received by the human body.
Gluten is a protein found in some grains, such as wheat, barley, and rye. Oats do not contain gluten, but they are often stored in places that also store wheat, barley, and rye, leading to cross-contamination.
According to the World Health Organization, about 1% of the global population has celiac disease, a systemic autoimmune condition resulting from permanent gluten intolerance. In addition to those with allergies, there is a segment of the population intolerant to the protein. Therefore, the demand for gluten-free products that mimic taste and texture has grown in recent years.
Supermarkets already have specific shelves for gluten-free products, but you can spend less and make various recipes at home with real ingredients, chosen by you.
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