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” |
SUNFLOWER LECITHINAND SOY LECITHIN |
They are also widely used in the industrial production of leavened bakery products.
It improves gluten mesh by giving breads, pizzas and focaccias a soft, alveolar crumb and a crunchy but not thick and hard crust, to seem stale, as often happens in gluten-free products. |
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” |
TARA GUM |
It is known as tara gum or Peruvian tara or carob flour.
It is obtained from the seeds of the tare (Caesalpina spinosa) a shrub native to the valleys of Peru and widespread in Latin America in Morocco and South Africa. Compared to other thickeners and stabilizers, it stands out for its ability to dissolve both in hot and cold water, it gives the food to which it is added the ability to retain its consistency without covering its flavor, aroma and not changing their color but enhancing it. It is used as guar gum, cold mixing it in liquids or dry ingredients and not the opposite. Some prefer it to guar gum due to the softer gelatinous consistency that it gives to food and its stability to freezing / thawing with extremely reduced release of liquids and very little formation of ice crystals (essential in the preparation of ice creams even without an ice cream maker). |
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. |
BUT ALSO…
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 this 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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