Hello,
I am someone with digestive issues who is looking to expand my diet. I'm pretty sure I have a gluten sensitivity as I have been able to tolerate a crumbly whole wheat pita bread, but not regular wheat bread.
Recently I stocked up on the whole wheat pita and froze it. To defrost it I have been putting it in the microwave with a few drops of water for around 15 seconds. This defrosted pita seems to be a bit less crumbly and a bit chewier than previous bags where I just left it at room temperature on the counter, and it seems to be a bit more difficult for me to digest.
I have a few questions about this.
-Is the microwaving strengthening the gluten bonds? If so, why/how? -How can I reheat it without strengthening the gluten bonds? Maybe I should put it from frozen directly over my gas flame on my stove? I usually do that after the microwaving.
I bought some aish baladi Egyptian flatbread from the same store, sold at room temp, and froze it/ defrosted in microwave as instructed on package, then heated it over gas flame and it came out wonderfully chewy and cohesive without causing me issues. It basically blew my mind.
This could also be a function of the flour the manufacturer used.
I'm also interested in any resources on glutenousness in food if anyone has a guide. Curious about how to make wheat or corn hold together or fall apart.
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