WHY YOU ARE DENATURING SOME GLUTEN FREE FLOURS

It is a technique that improves the aroma, digestibility and workability of some gluten free flours.

It is not indispensable, but it is very useful especially for some doughs and for people who have little nutrition because they exclude flours from too much flavor or by particular consistency. This simple procedure helps you to appreciate all flours and not to eliminate them from your diet.

Which types of dough is most useful?

Certainly for “yeast” and “fresh pasta” the flour structure relaxes and creates more “elastic” links with the liquid ingredients of the recipes.

How are flours denatured in home cooking?

Spread the flour on a baking sheet in a very thin layer and let it know the time it suits the flour you want to use.

It is important to observe the denaturing times and temperatures.

Reduced times would not lead to any result.

Higher temperatures would keep the flour.

Denaturation and roasting are the same thing?

No. Roasting takes place at higher temperatures for a shorter time, sometimes even in frying pan. Roasted flakes are suitable for crepes, pancakes, sausages, or to thicken, but are not useful for “yeast” and “fresh pasta” dough.

Which flours benefit most from denaturing?

  • The amaranth flour that has a sweet taste but with earthy notes, denaturing makes its taste more delicate and easily adaptable to sweet and savory ingredients, and improves its texture a bit sticky. Denaturation at 90 ° C for 3 hours.
  • Quinoa flour that once denatured significantly reduces its bitter aftertaste and the distinctive vegetable aroma, transforming itself into a perfect flour to make recipes with a more neutral and delicate flavor. Denaturation at 90 ° C for 2 hours
  • All flours improve their machinability and aroma. Denaturation at 90 ° C for 3 hours.
How do you keep denatured flours?

Once cooled in hermetically sealed glass jars, even for 6 months.

 

 

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