The gluten-free flours are used as the wheat flour ? What I choose ?
The choice is really wide we can choose from gluten free:
⇒ cereal flour, corn, rice, millet, sorghum, teff, oat (in recent years has been considered for consumption by celiac subjects; currently in Italy is still being tested and is still not recommended the consumption, in other European countries, however, there are no restrictions of this kind)
⇒ pseudo cereals, buckwheat, quinoa, amaranth
⇒ legumes, chickpeas, peas, lentils, lupins, soybeans, beans
⇒ dried fruits, chestnut, coconut, chufa
⇒ seeds hemp, sunflower, flax, poppy, sesame, pumpkin
⇒ nuts flour, cashews, peanuts (actually belong to the legume family), almonds, walnuts, Brazil nuts, macadamia nuts, pecans, hazelnuts, pine nuts, pistachios
⇒ tuber chufa (or tigernuts has a sweet and delicate taste very similar to the almond, its flour can be used such as nuts).
Every flour characterize a recipe with its own flavor, color and texture, but precisely because of this uniqueness the gluten-free flours can not replace 1 : 1 wheat flour. Some see as the only solution the use of those “miraculous” ready flours mixtures rich of starches, refined flours and additives, which are not so “miraculous” for health.
With a few tips you can use the best flour, preferably whole, individually or in wonderful mix created by us.
Change the dose of flour
The first trick is to consider the density of choice flour, some gluten-free flours are denser than wheat flour, especially the whole, we have to change the doses of the “classic” recipe.
A manufacturer of flours American studying the density of the flour has created a table, which he compares 100 grams of wheat flour to the flour and starches gluten free and for each of these describes how to edit their content in recipes, if you can find it in the “Chart density flour”.
Knowing the density of the flour is also fundamental to create a mix of flour, which must always be composed of a percentage of at least ‘80% of flour obtained from the medium density and heavy category, times variation in time as we like, and a percentage not higher of 20 % of flour from the light density category (use them occasionally and starches have a high glycemic index):
⇒ heavy: amaranth, coconut, nuts flour, buckwheat, maize, teff, add moisture and density of the doughs
⇒ medium: oats, legumes flour, millet, rice, sorghum, are the reference flours to give structure to the mixtures
⇒ light: starches, help to tie in with the water and to incorporate air.
Ingredients that trap air and provide structure.
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, flax seeds, psyllium seeds, agar agar, guar gum, konjac root and eggs as described in the space dedicated to “how to replace xanthan”
⇒ 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, there speak in detail in the space dedicated to the “aquafaba”
⇒ a technique, which gives dough lightness and softness and reduces the speed of stale of bakery products, described in the space dedicated to the “tang zhong or water roux”.
Toast the flour gluten
Some flours pseudo grains like amaranth, quinoa have a strong and distinctive taste that makes them ill-suited to the preparation of sweet products, toasting softens the taste reducing the herbaceous or bitter aftertaste.
Heating the flour in the oven at 90° C for 2-3 hours until the odor change.
Their taste and decided characteristic softens making it possible to use them for both sweet and savory items.
Denature the gluten-free flours
The legume flour to the dough as much structure and enrich the baked goods with their proteins that also help to lower the glycemic index.
But the presence of their own proteins can lead to difficulties handling certain types of dough, it is difficult they can be spread with a rolling pin to prepare the fresh pasta or work them to prepare a leavened dough.
Heating them in the oven at 90 ° C for 3 hours.
Denature their proteins that unroll and intertwine with each other, creating a network that mimics gluten and flour makes them more malleable and elastic dough.