WHY YOU ARE DENATURING SOME GLUTEN FREE FLOURS

For which types of dough is it useful to denature flour?

Certainly for the “leavened” doughs and for the “fresh pasta” the flour structure is relaxed and creates more “elastic” bonds with the liquid ingredients of the recipes.

How are flours denatured in the home kitchen?

The flour is spread on a baking sheet in a very thin layer and baked for the time suitable for the flour to be used.

It is important to respect denaturation times and temperatures.

Shorter times would not bring any results.

Higher temperatures would roast the flours.

Are denaturation and roasting 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 a pan. Toasted flours are suitable for crepes, pancakes, béchamel or for thickening, but are not useful for “leavened” and “fresh pasta” doughs.

Toasting can be done in the oven at 180 ° C or in a pan over medium heat, without fat.
t is good to toast small doses of flour at a time by spreading it well on the bottom of the pan or the baking tray. After 30 seconds or a little more you can start turning the flour several times, until you reach 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 denaturation?

Amaranth flour that has a sweet taste but with earthy notes, denaturation makes its taste more delicate and easily combined with sweet and savory ingredients, it also improves its slightly sticky texture.

Once denatured, quinoa flour considerably reduces its bitter aftertaste and its distinctly vegetable aroma, transforming itself 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.  

Legume flour gives a lot of structure to the doughs and enriches baked goods with its proteins that help lower the glycemic index as well.

But precisely the presence of proteins can make it difficult to manage some types of dough, it is difficult to roll them out with a rolling pin to prepare fresh pasta or work them to prepare a leavened dough.

By heating the legume meal in the oven at 90 ° C for 3 hours.

Their proteins are denatured which unwind and intertwine creating a network that imitates gluten and makes flours more malleable and doughs elastic.

How are denatured flours stored?

Once cooled in hermetically sealed glass jars, even for 6 months.