It is a technique that improves the aroma, digestibility and workability of some gluten free flours.
It is not indispensable, but it is very useful especially for some doughs and for people who have little nutrition because they exclude flours from too much flavor or by particular consistency. This simple procedure helps you to appreciate all flours and not to eliminate them from your diet.
|Which types of dough is most useful?
Certainly for “yeast” and “fresh pasta” the flour structure relaxes and creates more “elastic” links with the liquid ingredients of the recipes.
|How are flours denatured in home cooking?
Spread the flour on a baking sheet in a very thin layer and let it know the time it suits the flour you want to use.
It is important to observe the denaturing times and temperatures.
Reduced times would not lead to any result.
Higher temperatures would keep the flour.
|Denaturation and roasting are the same thing?
No, but both are used to soften the taste of some gluten-free flours.
Roasting takes place at higher temperatures for a shorter time, sometimes even in frying pan. Roasted flakes are suitable for crepes, pancakes, sausages, or to thicken, but are not useful for “yeast” and “fresh pasta” dough.
The roasting can be done in the oven at 180 ° C or in a pan on medium heat, without fat.
It is good to toast small doses of flour at a time by spreading it well on the bottom of the pan or the baking pan. After 30 seconds or so you can start to turn the flour several times, until you get to the end of the procedure when all the flour has become more golden or colored, it will take 4 – 5 minutes.
|Which flours benefit most from denaturing?
The amaranth flour that has a sweet taste but with earthy notes, the denaturation makes its taste more delicate and easily combinable with sweet and savory ingredients, also improves its texture a bit ‘sticky.
Quinoa flour, once denatured, considerably reduces its bitter aftertaste and its distinctly vegetal aroma, turning into a perfect flour to make even the most neutral and delicate recipes.
Heat the gluten-free flours in the oven at 90 ° C for 2-3 hours until the smell changes.
The legume flour gives a great structure to the dough and enriches the baked products with its proteins that help to lower the glycemic index.
But just the presence of proteins can make it difficult to manage some types of dough, it is difficult to spread with a rolling pin to prepare fresh pasta or work them to prepare a leavened dough.
Heat the legumes flours in the oven at 90 ° C for 3 hours.
They denature their proteins that unroll and intertwine with each other creating a net that imitates gluten and makes the flours more malleable and elastic.
|How do you keep denatured flours?
Once cooled in hermetically sealed glass jars, even for 6 months.