Black & Decker B2200 Mode D'emploi page 34

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Q: What is the difference between regular types of bread and low-carb or
gluten-free?
A: low-carb breads are designed to substitute lower-carbohydrate
alternatives for high-carbohydrate flours. In most cases, regular flours
typically used in breadmaking are reduced or eliminated completely from the
recipe using alternative ingredients like flax and whey powder. These breads
are typically used to support a low-carb diet, so the dieter can continue to eat
bread products.
Gluten-free breads are those that completely eliminate any ingredients that
contain gluten. Common sources of gluten in baking include wheat, barley
and rye. As such, alternative types of flour, such as rice flour, potato starch
flour and soy flour are used as substitutes.
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