What You Need to Know
Gluten-free flours have a different protein structure and composition compared to traditional wheat flour, affecting their behavior in dough and baked goods. Ancient grain flours, such as Kamut and Spelt, have a higher protein content and a more complex carbohydrate structure than modern wheat flour, requiring adjustments to mixing and handling approaches.
Steps
- 1.
Sourdough bread (Egypt): Hydration control for gluten development
- 2.
Chapati (India): Precise kneading for pliable texture
- 3.
Pasta fresca (Italy): Protein content selection for al dente bite
The Science
Primary Reaction
Starch gelatinization and protein denaturation