People who have gluten intolerance but love to eat baked products can learn about gluten free baking.
(prHWY.com) April 3, 2012 - Blue Ocean, FL -- People who have gluten intolerance but love to eat baked products can learn about gluten free baking. Many food manufacturers have responded to the demand for gluten free baking by making available products in the market such as gluten free flour, gluten free mixes and other baking supplies.
The challenge for the product research and development team regarding this type of products is how to compensate for the important properties contributed by the gluten in baked products. Gluten proteins found in wheat flour are known to be responsible for making the dough elastic. So that during the baking process, a desirable structure is created that enables the baked goods to trap gas inside it. This contributes to the light, airy texture and tender crumb of the baked goods. This is especially true in cakes and batter-based baked products.
There are two additives that can be used in gluten free baking to replace the gas-retaining ability of gluten. These are xanthan gum and guar gum. Minimal amounts of these gum products, about ½ to 1 teaspoon per cup of flour, are usually necessary to get the desired volume and texture in the baked goods. These also act as binders, in the same way that eggs act as binder in gluten free baking. Together with gluten free flours, these substances have been used to create baked goods with satisfactory and comparable quality as those with gluten.
Gluten free flours, starches and blends of these are usually used for gluten free baking. Some that are available in the market today include rice flours, potato starch, potato flour, corn flour, corn starch, amaranth flour, arrowroot flour, buckwheat flour, ground flax seeds, bean or legume flours from fava beans, garbanzo beans or soybeans, millet, nut flours from almond, pecan, walnut, hazelnut or chestnut, tapioca starch flour, teff and sorghum flour. Using a combination of these flours can enhance the nutritional quality of the baked products. As an example, the C4C Gluten Free Flour is a blend of different flours and starches including cornstarch, rice flour, tapioca flour, potato starch and xanthan gum as additive.
Gluten free baking may require a number of trial and error baking before you achieve the desired product. You may have to use a combination of gluten free flours to improve the product's nutritional quality. Sometimes, you need to use gelatin, malt syrup or dough enhancers to retain product moisture. Also, you need to know which flour or starch is best for baking this or that type of product. For example, corn flour is best used for breads, waffles and tortillas while quinoa flour is good for cookies, cakes and also bread.
Of course, if you want some short cut in gluten free baking, you can always try the available gluten free baking mixes in the market such as Pamela's Pancake and Baking Mix or Ultra Chocolate Brownie Mix or Chebe's Original Bread Mix.
If you are interested in buying gluten free baking flours, baking mixes and other baking supplies for your home baking needs, you can order these products at Blue Ocean Gluten Free. Shipping of orders has flat rate of $4.95.
Check out
http://blueoceanglutenfree.com now!
Address:
Blue Ocean Gluten Free
1142 Celebration Blvd.
Celebration, Florida
FL 34747
U.S.A
Contact: 1-866-357-0353
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