HOW TO IMITATE THE FUNCTION OF GLUTEN

The function of gluten in food is to create in the dough an elastic network capable of trapping air bubbles that give elasticity to dough making them grow and rise.
To mimic the function of gluten in gluten-free flour can be used in rotation:

NATURAL THICKENERS

CHIA SEEDS Chia alone can not imitate gluten, but it does so if mixed with flax seats and psyllium seeds as described here you can see how.
FLAX SEEDS Flaxseeds can not replace gluten function, but can do so if mixed with chia seeds and psyllium seeds as described here you can see how.
PSYLLIUM SEEDS The psyllium husks absorb liquids like no other ingredient can do by creating a gel that allows you to hand-knead the dough giving it the shape we desire.

The doses to be used are those indicated in the

space dedicated to “how to replace xanthan”

AGAR AGAR In baked goods without gluten replaces the function of the xanthan thickener.

It is mixed with the flour that will be used for the dough in these doses indicated in the space dedicated to “how to replace xanthan”

GUAR GUM The guar gum is the product obtained by grinding the dried seeds of a herbaceous plant of the legume originating in India and Pakistan. Regulates the glycemic index by slowing down the absorption of carbohydrates.

He thickening power and high liquid absorbency, peculiarities very useful in the leavened dough gluten characterized by plenty of liquids.

Foods with a high content of acid (citrus, pineapple, strawberry, pomegranate, black currant, kiwi) may result in the loss of its thickening ability so if your dough contains food acids used one of the other thickeners.

The doses to be used are those indicated in the

space dedicated to “how to replace xanthan”

FLOUR OF SEED OF CARRUBE It supports the leavening of bakery products.

The doses to be used are those indicated in the

space dedicated to “carob flour”

KONJAC ROOT As described in the space dedicated to “how to replace xanthan”
EGGS Eggs can be used as a thickener, albumin, a protein contained nell’albume, has properties uprights that are very useful in the absence of “gluten network”; as well as lecithin contained in egg yolk has emulsifying power, which is also very useful in a yeast dough.

Be careful not to abuse it.

”AQUAFABA” 
Water cooking vegetables contain substances that make it foamable, perfect for those who are vegan or can not put your eggs in its power. Incorporates air and as the egg whites gives a smooth texture to the dough gluten.

Click on the link and visit the article I dedicated to this extraordinary ingredient.

”TANG ZHONG O WATER ROUX”
A technique, which gives dough lightness and softness and reduces the speed of stale of bakery products.

By clicking on the link you will find the article that talks about it in detail.

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