BUCKWHEAT FLOURS

Do not be confused by the name it is not a grain and it is not part of the Graminaceae family.

It is a gluten-free pseudocereal, but rich in protein.

THE FARINA OF GRANO LIVED IN THE KITCHEN

On the market there are different buckwheat flours that have different color, taste and density.

WHITE FLOUR
It is obtained by separating the outside of the grain (bran). Replaces wheat flour 1: 1, is a refined flour that has lost most of its nutrients.

It is a delicate flour, it is used in doughs and to thicken:

    • sauces
    • soups
    • stews

DARK FARINA
Obtained by grinding the whole grain. It has a slightly sweet taste, with earthy notes of walnuts, a strong aroma that goes well with legumes, nuts and chestnut flour.

It has a higher elasticity than other gluten-free flours, increases the consistency of doughs, can replace wheat flour 1: 1, but makes oven products more dense.

For Knowing the density of flour to understand what percentage can replace wheat flour, you will find the table of flour on the page dedicated to the “chart of the density of flours and starches.”

In the preparation of baked goods, especially if leavened or whipped, you must have some more precautions:

    • sift the flours before adding them to the other ingredients so as to incorporate air and make the lighter products
    • the dough must be softer
    • let the dough rest after adding the liquid ingredients to promote proper hydration of the flours and the humidity of the bakery products.
Not containing gluten that causes leavening and consistency to doughs, especially in leavened dough to replace the function of glutinous net. You can use these ingredients alternately:

    • flour of legumes in a percentage of from 25% to 50% of the weight of the buckwheat flour
    • soy milk or nuts or oil seeds that can completely replace the portion of the water used in the dough leavened
    • egg white or whole egg that help to incorporate air and to tie.
    • other ingredients such as thickeners that replace the role of gluten should always be used in leavened, but there is only xanthan, but also the seeds chia, flax and psyllium used separately or in a mix, here found “how to imitate the function of gluten”.
GERMINAL FLOUR
The germinated flour that facilitates volume development in the finest dough as starter in gluten-free mother yeast.
FLOUR FOR “GRITS” TARAGNA
Corn flour with the addition of 20% buckwheat flour used mainly to prepare the famous grits.

Blog su WordPress.com.

Su ↑

%d blogger hanno fatto clic su Mi Piace per questo: