Gluten is a protein found in wheat that can cause digestive issues for some people. Gluten-free flour made from other seeds, grains, and plants is available as a replacement. It’s important to follow recipes exactly when using gluten-free flour, and there are several types available with unique characteristics.
Gluten is a protein found naturally in wheat. In baking, it serves to hold the dough particles together, giving wheat products their familiar texture. For those unable to eat something containing this protein, gluten-free flour has been developed as a replacement for traditional flour. Instead of being made with wheat, gluten-free flour is made with other types of seeds, grains, and plants.
Those with celiac disease, a condition that interferes with digestion in the small intestine, are unable to eat gluten-containing foods. There are other types of gluten sensitivity as well, though not all are as extreme. For those who suffer from these kinds of conditions, gluten-free flour is the only way to enjoy baked goods.
Not all alternative flours are gluten-free, even when made without wheat. For those who are sensitive to wheat but not the gluten it contains, flours made from key ingredients like barley and rye may be good alternatives. These can be used alone or in combination with other types of flour to make delicious breads and other baked goods without the inclusion of wheat.
True gluten-free flour is completely free from grains that have gluten as part of their makeup. This results in a flour that can sometimes be difficult to work with, as gluten is essential to the elasticity and structure of many baked goods. It is possible, however, to make substitutions that can approximate some of the characteristics of wheat flour. This allows people who need to avoid gluten to continue enjoying many of the foods they might otherwise miss.
When baking with gluten-free flour, it’s extremely important to follow the recipe exactly as written. The characteristics of this type of flour are very different from wheat flour, so recipes are usually created with a lot of trial and error. Once the desired characteristics are achieved, there is little room for deviation without the need to re-develop the recipe from scratch.
There are several types of gluten-free flour that can work well in different recipes. Sorghum flour, arrowroot flour and rice flour are all good choices. Also, amaranth flour and buckwheat flour are often used. Each has its own particular characteristics and adds a unique flavor to the food. Some of the alternative flours also require special handling and need to be stored in the refrigerator rather than inside the cupboard.
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