GLUTEN
- What is it?
- Is the product of two proteins found in wheat called glutenin and gliadin.
- The production occurs when the wheat is exposed to moisture and manipulation (kneading, rolling, mixing, stirring, beating etc.)
- It provides the viscosity and elasticity found in your baked good. In other words it is like a rubber band that holds the wheat product together. And remember rubber bands come in all widths and lengths.
| Notice fat rubber bands, skinny rubber bands, small, large... |
- How does it affect food?
- There are different types of flour produced based on protein levels to create the perfect wheat product
- Durum is the highest protein flour and is used to make pasta.
- Hard is a medium high protein flour that is used to make bread. You can buy this flour in the form of bread flour.
- Soft is a low protein flour that is used to make cakes. You can buy this flour in the form of cake flour.
- All-purpose is a mixture of hard and soft flour. It is supposed to be able to be used in all purposes for the common cook.
- Needed to create the correct texture in baked goods. It is not easily replaced.
- What affects the gluten development?
- Hydration: the proportion of liquid and flour determines the viscosity of the product. Hydration is essential for gluten development. The more liquid the softer, creamier the texture (think cake).
- Manipulation: is the process of incorporating air which is also essential for gluten development. When you over manipulate a product it becomes denser and tougher.
- Fat content: limits gluten development, is used to tenderize the product.
- Sugar content: competes with the starch in the flour for water, the starch is not the same as the gluten protein. So, the sugar does not affect the gluten development like the others.
- GLUTEN FREE
- Gluten free is a baking option for people who have allergies to gluten or for people who find that a gluten free diet works well for them.
- When you use gluten free flour you are using a flour that is made from other grains that are not wheat. You can use rice, tapioca, teff, quinoa, oat, coconut or buckwheat flour. Or you might use starches like corn, potato, tapioca, or arrowroot starches. Each type has a difference in viscosity, color, and thickening properties. It is best to research the type you want to use to ensure you get the results you want.
- When baking gluten free, it is recommended to use a mixture of flours to create a similar texture to a gluten product. However, other than flour one key ingredient that you might not be aware that you need is a type of gum.
- GUMS
- Most common for at home baking is Xanthan gum and Guar gum.
- Gum is a sticky product found in plants
- It is used in baking to make your products thicker, to create a viscosity similar to gluten
- Xanthan gum is a corn derivative
- Guar gum is a legume derivative
- Tips on Gluten free baking: How much GUM to use
- Bread and pizza dough recipes: Add 1 teaspoon xanthan gum or guar gum per cup of gluten-free flour used in bread and pizza dough recipes
- Cake, muffin and quick bread recipes: Add 1/2 teaspoon xanthan gum or guar gum per one cup of gluten-free flour used
- Cookie and bar recipes: Add 1/2 teaspoon (or less) xanthan gum or guar gum per one cup gluten-free flour used
- Why do I need the Gum?
- Because without gum your gluten free flours do not have enough rubber band like properties to keep the baked good together resulting in a lot of crumbling.
| These are some gluten free grains. |
I personally have not baked gluten free, however, I will be experimenting this upcoming weekend as I bake for my sister-in-law's birthday party! I will update you on how the recipes work out, which ones are best and any new facts I learn about it.
This was Food Facts with Gluten. Stay tuned for more food facts to come!
No comments:
Post a Comment