What is gluten -free flour?

gluten is a protein that naturally occurs in wheat. When baking, it is used to hold the dough particles together and gives wheat products a known texture. For those who could not eat anything containing this protein, gluten -free flour was developed as a replacement for traditional flour. Instead of making wheat, gluten -free flour is made of other types of seeds, grains and plants. There are other types of gluten sensitivity, although not all are so extreme. For those who suffer from these types of conditions, gluten -free flour is the only way to enjoy pastries.

Not every alternative flour is gluten -free, even if it is made without wheat. For those who are sensitive to wheat, but not to gluten that contains, flour can be made of key ingredients such as barley and rye, good alternatives. These can be used separately or in combination with other types of flour to make delicious breads and other bakeries without including any wheat.

real gluten-free flour is completely without grain that have gluten as part of their makeup. This results in a flour that can sometimes be difficult to work with, because gluten is essential for the elasticity and structure of many roast goods. However, it is possible to perform substitutions that may approach some of the wheat flour characteristics. This allows people who have to avoid gluten, continue to enjoy many foods that may otherwise be missing.

When baking with gluten -free flour, it is extremely important to watch the recipe exactly as it was written. Characteristics of this type of flour differ greatly from wheat flour, so that recipes are usually created with a large attempt and mistake. Once the required properties are achieved, there is little space for deviation without having to re -develop a recipe from zero.

There are several types of gluten -free flour that can work well in different recipes. Flour sorghum, flour asowroot and flour from riceare a good choice. In addition, amaranth flour and buckwheat flour are often used. Each has its own special features and adds a unique taste to eat. Some alternative flour also require special manipulation and must be stored in the refrigerator rather than inside the cabinet.