Gluten intolerance is widely known for its healthy gluten-free diet. However, a person with this disorder who's fond of baking must know the basic food chemistry primarily why flour without gluten became a substitute for wheat floor. Wheat flour is primarily made for grains, legumes, nuts and seed which are grind to make the substance called flour. Flours which are made from wheat, barley and rye are prohibited in gluten free bread. Luckily, there are already gluten-free flours which are made from a variety of grains, nuts and legumes which are widely sold in the market.
When you are practically baking or cooking without gluten, it is most helpful for you to know what gluten does to a patient with Celiac disease so that you will be cautioned enough to take extra measures for you to prepare it well. On the other hand, freshly milled wheat does not actually contain the substance called gluten. However it contains two proteins called glutenin and gliadin. The substances would turn into gluten as soon as they will come in contact with liquids forming strong, sticky elastic bonds giving your dough a stretchy appearance. You would probably observe it in all pizzas as the bakers toast in up in the air in a circular motion containing lots of gluten in it!
There are two factors which greatly affects the development of gluten. These include the amount of water added to your flour and the kneading process while you are making your dough. The more water, the more gluten is formed. Kneading also makes the gluten molecules be more bonded forming strong elastic strands or sheets. Yeast also helps the dough to rise.
Different types of flours also have different gluten development Bread flour, cake flour, pie crust dough differ in many ways. Bread flour develops more gluten than cake flour because cakes primarily must be less chewy compared to breads and pizzas although cake flour also contains gluten. In contrast to pie dough, it contains lesser gluten than in cake and bread flours.
Here are some tips on how to substitute gluten-free flour from wheat flour in making gluten-free delights.
First, you have to buy or make a gluten-free flour mix. This can be substituted for your wheat flour in recipes.
Second, you have to bake breads and rolls in containers with walls. This is for the reason that without gluten, bread and rolls won't be able to hold their shape.
Third, adding gums to your gluten-free flour is a necessity. Guar gums or xanthan gums can substitute gluten for a sticky effect on your product. However, these gums must be added in small amounts. These gums are at times added already in some commercial gluten-free flour mixes that's why there's no need to add much of it.
Fourth, protein must also be added as you use gluten-free flour. Because gluten is a protein which must be excluded in your diet then adding protein as you use gluten-free flours would be much of great help. Use egg or liquid egg whites instead.
On top of these tips, you must prevent cross contamination. Make sure your utensils are thoroughly washed after preparing gluten containing foods but it would be much better to use separate sets of utensils for baking gluten free stuffs.
