Although gluten has an important share in the nutrition of most of the society, it is the fierce enemy of a certain segment. People suffering from celiac disease, gluten sensitivity or allergy need to know exactly whether any product they eat contains gluten. One of these products in question is cream. Let’s see; Can creams found in various cakes or desserts trigger celiac disease?
With the popularity of new generation patisseries and bakeries, traditional cake or dessert varieties from different parts of the world have become widespread in Turkey in recent years. Undoubtedly, the internet plays an important role in this transformation. Because thanks to the internet, many different cake and dessert recipes have become accessible. Well, have you ever thought about what the most important thing these cakes or desserts have in common? Let’s say it: Cream! So, can those who have a gluten-related disorder consume cream? Let’s find out!
What’s in the Cream?
Cream is actually a mixture obtained by whipping many ingredients. It is also possible to obtain creams with different flavors by adding various fruits and powders to this mixture. Cream is generally used as a filling or decorating tool for cakes. Although there are many different types of cream, the recipe for pastry cream, which is generally preferred in desserts, includes the following:
- Milk
- Granulated sugar
- Corn starch
- Salt
- Egg yolk
- unsalted butter
| The cream content can be changed according to the dessert or cake ingredient to be used. For example; You can add a fresh taste to your cream with lemon juice and some lemon peel. |
How to Tell if There is Gluten in Cream?
Creams prepared to be used in desserts are generally made in patisseries or bakeries. Since bakery products are made in such places, there is a high probability that there will be food containing gluten in the environment. When there is a food containing gluten in the environment, the risk of cross-contamination should always remain a question mark in mind. Because from the equipment used and the counter to the cream gluten This can be caused by contamination or even by mixing flour into the air.
There is no specific way to tell whether the cream you see in desserts contains gluten. For this reason, you need to make sure that the environment where the cream is produced is gluten-free. Prepackaged creams labeled “gluten-free” are the most ideal options in this regard. Of course, if you are not sure about the production conditions of the cream your gluten-free diet There is another safe way for you to do this. Making your own cream! This way, you can make sure that there is no gluten in your cream, and you can also diversify your cream to suit your own taste!
Is There Gluten in Ready Creams?
Since cream is a dairy product, it naturally gluten free foods is on the list. However, we should not use such a clear statement for all ready-made creams. Because flour or starch is commonly used to thicken ready-made creams. Flour is often used, especially in making thicker creams.
Creams using flour are not suitable for people with any gluten disorders. foods containing gluten It’s obvious he’s on the list. However, creams containing starch may also contain gluten. Some research It shows that there may be a small amount of gluten, especially in wheat starch. In addition, even if it is not made from wheat, starch can easily be mixed with flour due to its volatile and small structure. Therefore, when purchasing ready-made cream, you should make sure that it is produced in a gluten-free environment and with gluten-free products, and for this, you should carefully examine the label information.
Can Gluten-Free Cream Be Made at Home?
Making your own cream at home is easier than you think! All you need for this is a homemade cream recipe. However, cream does not have a very long shelf life. For this reason, you should consume the creams you prepare at home on the same day, if possible.
Making Cream at Home for Those on a Gluten-Free Diet
Materials:
- 2 tablespoons corn flour
- 2 glasses of milk
- 2 tablespoons of sugar
- 1 teaspoon vanilla (optional)
Fabrication:
- First of all, you should mix two tablespoons of corn flour and a quarter glass of milk in a bowl or deep bowl until no flour lumps remain. After the mixture reaches a homogeneous structure, you can put it aside for later use.
- You should boil the remaining three quarters of milk in a saucepan over medium heat. You should not forget to stir the milk occasionally to prevent the heated milk from getting creamy.
- The water in the boiling milk will evaporate over time and the milk will get a thicker consistency. At this point, you can add the corn flour and milk mixture you prepared before to the pot. You must continue mixing to prevent the flour from clumping.
- Finally, you should add two tablespoons of sugar to the pot. After the sugar, you can add 1 teaspoon of vanilla if you want.
- After the cream you have prepared has cooled, you should put it in a container and keep it in the refrigerator. Your cream may take on a slightly rough texture as the flour may clump a little in the refrigerator. To do this, it will be enough to put your cream in the blender for about 2 minutes after taking it out of the refrigerator.
| It will add color to your diet gluten free recipes If you are having trouble finding it, the way to reach many flavors that will satisfy your taste buds is behind the link! |
*The explanations on this page do not constitute health advice or warning and are for informational purposes only. If you think you need a gluten-free diet, you should first have the necessary examinations and follow a program specially prepared for you by a specialist dietitian.
Gastroenterology and Internal Medicine Specialist Prof. Sea South Duman Approved by.
Resources:
- Kristina Razon, “How to Make Pastry Cream (Crème Pâtissière Recipe)”, Serious Eats. 2023, (online)
- Tricia Thompson, “Wheat Starch and the Gluten-Free Diet”, Beth Israel Deaconess Medical Center2012, (online)
- Tricia Thompson, “Does wheat starch belong in a gluten-free diet?”, Gluten Free Watchdog(online)
