HOW TO REPLACE WHEAT: PSEUDOCEREALS

There are delicious gluten-free grains that look like grains but are not really part of the Graminaceae are herbaceous plants that produce fruits that can be cooked as normal grains or milled to produce wholegrain flours.

BUT WHAT ARE THEY?

Amaranth

Canihua

Buckwheat

Quinoa

The flours of these cereals like the one of the millet are very delicate the treat is “self-production”.  Fresh flours retain all nutritional and organoleptic properties and allow to produce damp and elastic doughs.

The weeds give a little more to those who do not have a sufficiently powerful kitchen mixer to make flour. After being washed, they can be soaked in water for 1 night (this way they are also activated, whoever they want can also sprout them)  ripped rinsed  smooth with the recipe liquid part to create the dough we like most.

GLUTEN FREE FLOURS IN THE KITCHEN

Not all of these flours substitute wheat flour 1: 1, while the mixture is to be prepared with little care:

Each flour has its own density, it is important to know it to see what percentage can replace wheat flour, find the flour table in the page dedicated to the “flour and starch density paper”.
Gluten-free glutinous mixtures like the addition of protein ingredients like:

  • Legumes in doses ranging from 25% to 50% on the weight of the selected cereal flour
  • Soy milk or nuts’ milk to completely replace the water dose needed to make the dough
  • Egg whites.
Doughing is facilitated if:

  • You sip the flour before joining the other ingredients to incorporate air that makes the baking products lighter.
  • The doughs are rested after adding the liquid ingredients that favor proper hydration of the flour and the production of baked goods with the right moisture.
The task of the “glutinous network” trapping air and structure with ingredients and preparations that can also be carried out:

 

 

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