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?
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:
|Doughing is facilitated if:
|The task of the “glutinous network” trapping air and structure with ingredients and preparations that can also be carried out:|