Gluten Free Flour Review

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What is Gluten

To begin with we should take a quick minute to find out what gluten actually is and what role it plays in bread baking. Gluten is not a protein itself but rather a protein composite, composed of the proteins glutenin and gliadin (in wheat), secalin (in rye) and hordein (in barley), which are elastic proteins in the protein family known as prolamins.Gluten is insoluble in water and comes from the endosperm within the seeds of grass-related grains. pic.


In standard bread baking Gluten is extremely important. Mixing a dough develops the proteins in Gluten    causing them to become elastic and allowing the dough to be moulded and rolled in to all sorts of different rolls and loaves. Gluten  is what gives dough it's strength and helps it rise in the proofer and oven. The strands trap the c02 produced by the yeast and hold up the dough once it has risen. So without it we could'nt make the bread that so many of us know and love.


Many people are now looking to avoid Gluten .Whether they are Gluten  intolerant or they suffer from celiac disease. I have also found that people that don't suffer from either of these are quite willing to avoid Gluten  if given a comparable substitution. If you think you may be Gluten  sensitive avoid Gluten  for a while and see if you feel better.

Learning how to use combinations Gluten of -free flours is the secret to successful -free cooking. Gluten  free bread that looks and tastes like bread made with is achievable. Gluten-free flours have different tastes and  characteristics. The following descriptions will help you choose different flours for specific Gluten-free recipes and individual nutritional needs.






Free Flours

• Any whole grain can be ground to fresh flour using an electric coffee bean grinder.
• To prevent rancidity, always store whole grains and flours in the refrigerator or freezer, in sealed and labeled containers.

Amaranth

Amaranth tastes slightly sweet and nutty. It is a cream-colored flour, ground from the seed of the ancient amaranth plant. It has a high moisture content, browns quickly and forms thick crusts. Amaranth works well in recipes that do not contain large amounts of liquids. Use amaranth flour as a portion (up to 25%) of total flour ratio in all purpose free flour mixes and recipes for bread, pancakes, muffins, cookies and pizza dough. Amaranth is also an excellent thickener for roux, sauces and gravies.

Buckwheat

Buckwheat is a strong, earthy-flavored flour, available in light and dark varieties. Use light-colored flour for best results in free recipes. Despite its' name, buckwheat does not contain wheat- it's a relative of the rhubarb family.

Even traditional French Baguettes are attainable

Buckwheat flour adds protein, fiber, vitamins and minerals to free recipes and can be used to make delicious pancakes. Kasha- not be be confused with kamut(wheat), is a whole grain cereal made from roasted whole buckwheat groats. Japanese soba noodles traditionally contain buckwheat flour. Read labels carefully when shopping for packaged buckwheat pancake mixes and boxed soba noodles- commercial products frequently contain .

If your looking for allergy books, books on gluten free food and children's allergy books, head to the Gluten Free Bakehouse Book Store. They have a full range of books on food intolerance. 

Corn Flour/Masa Harina

Corn flour/masa harina has a light corn flavor and is the main ingredient in corn tortillas and tamale dough. Masa harina, or dough flour is corn flour milled from whole corn soaked in limewater (water and calcium oxide). It has a unique, delicious flavor. Corn flour can be used to replace a portion of cornmeal in most recipes for a lighter, less crumbly texture.

Cornmeal

Cornmeal has a sweet flavor and crunchy texture. It is available in white, yellow and blue varieties. Blue cornmeal is especially high in antioxidants. Cornmeal is used to make cornbread, corn pancakes (Johnny Cakes), muffins, polenta and is a good breading ingredient for fried foods. Look for "stoneground" products which are more nutritious than steel milled meals.

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Results like this in your own home

Guar Gum

Guar gum comes from the seed of bean-like (legume) plant, sometimes referred to as the Indian tree. It is high in soluble fiber. Like xanthan gum, measure carefully when using guar gum in free recipes or you may end up with heavy, stringy baked goods.

Guar gum is a high fiber product and has been associated with gastrointestinal upset in some people.

Millet

This tiny grain is thought to be the oldest grain consumed by humans. Millet is an important source of easily digestible protein, vitamins and minerals for millions of people in Africa, Asia and India. Fresh ground millet looks like yellow cornmeal and adds a light, sweet flavor and somewhat crumbly texture to baked goods. Cook whole grain millet like rice, for a nutritious grit-like breakfast cereal or as a substitute for rice and barley in pilaf and tabbouleh recipes. Add small amounts of millet flour to free baking recipes to improve nutritional quality.

Montina®

Montina®, milled from Indian ricegrass, is a tan-colored flour with brown flecks, high in protein, fiber, vitamins and minerals. It is a registered product, developed at the University of Montana. Indian ricegrass- not a true rice, can be used to replace a portion of other free flours in most recipes to improve texture and nutritional quality.

Oats: Certified Free Only!

Oats, with nutty taste and chewy texture, add protein, soluble fiber, vitamins and minerals to free recipes. Use free oats and oat flour in bread, pancake, muffin, cookie, cake, granola and museli recipes. Museli is a hearty Swiss breakfast cereal. 

Quinoa (keen-wah

Quinoa is a high-quality source of protein. This ancient grain was a major food source for the Inca civilization thousands of years ago. Quinoa is available as a whole seed, flakes and flour. The seed can be used to replace rice and barley in pilaf, couscous and soup recipes. Quinoa flakes can be used as a substitute for rolled oats. Quinoa flour has a somewhat strong, bitter flavor, can be used in small amounts in free mixes and baking recipes to improve nutritional quality. Prior to cooking, whole seed quinoa should be thoroughly rinsed in cold water to remove bitter "saponins", a natural coating found on quinoa seed.

A typical basic free loaf
using rice flour.

Rice

White rice flour and sweet rice flour add lightness and texture to free baked goods. Brown rice and wild rice flours add fiber and nutritional quality. Wild rice flour is a light brown, flecked flour with a pleasant, nutty flavor. White and brown rice flours are neutral-flavored, are somewhat gritty and make dry, crumbly baked goods. Use rice flours in combination with other free flours for better texture and nutritional quality. Sweet rice flour, sometimes called “glutinous” rice, doesn’t contain . It has a unique, gelatinous quality. Add sweet rice flour in small amounts to improve the texture and ‘chew’ of free baked goods, as a thickener in sauce recipes and to dust baking pans to prevent sticking.

Find Out More If your looking for allergy books, books on gluten free food and children's allergy books, head to the Gluten Free Bakehouse Book Store. They have a full range of books on food intolerance.