Does spelt flour is the best type of cooking of gluten-free dishes? What are the advantages and drawbacks of corn flour? Read the information below to learn about it.
Gluten is one of three ingredients, which are responsible for the structure of pastries, for its hardness and a form, as well as eggs and starches. The high quantity of gluten is visible in the yeast dough. It is similar to the elastic threads, which are lasting and not torn. When yeast dough reaches such state, we say that it is well mixed. The more gluten contains in dough, the more lasting your dough will be. Remember classical French baguettes to imagine it. This is the most evident representative of a high content of gluten. If to look at the structure of a baguette, everything will become clear – only flour, water, yeast and salt. And now let's imagine shortcake. What do we want from it? We expect friability and softness, isn't it? Here we need the minimum gluten. So does flour have gluten? And what types of flour do contain a lot of gluten and what types are gluten free? Let’s speak about each of these.
Does spelt flour have gluten?
The maximum quantity of the proteins capable of making gluten contains in wheat flour (for this reason you will never bake bread only of the rye flour – you should add wheat). Bread flour, by definition, has to contain the bigger amount of proteins, in other words, more gluten. For more gentle pastries, use all-purpose flour.
Does corn flour have gluten?
Cornmeal is cooked by a crunching of corn grains. Perhaps, you already know it well. It is widely applied in the cooking of tasty corn flat cakes. There is also corn starch. It is widely used in mix with other types of flour, and independently as a thickener (in puddings, filling for pies).
Does rice flour have gluten?
Rice flour is the most widespread and most neutral of all types to taste. To avoid excessive dryness of the baked products, it is better to combine it with other types of flour. It is stored well; therefore, it is possible to stock it for a long time. It is known that rice is digested by a human body better than other grain. From this point of view, it belongs to the group of dietary products. However, eating rice on a non-gluten diet throughout a long time is fraught with a development of other risks for health. Rice possesses a high rate of a glycemic index that can unsuccessful affect control of the level of sugar in the blood and increase the risk of developing diabetes. Recently a question of the increased content of cancerogenic arsenic in rice of any kind (except wild, made from seaweed) began to raise more fears. For safety, scientists recommend not to exceed 2-3 portions of rice (1/2 glasses in a boiled type) in a week. For a children's diet, the limit should be lowered. Brown rice flour has bigger nutritional value as it contains rice bran in the structure. But for the same reason, unfortunately, it is also kept not so long. The oils, which are contained in bran, have a tendency to turn rancid. Therefore, it is recommended to store it in the cold place. Rice bran contains many necessary nutrients for normal functioning of an organism and children's development. They are rich with protein, cellulose, minerals and vitamins (in particular groups B). Unfortunately, a period of storage is short. Therefore, you shouldn't stock up for the future. Essential minus is that the most part of arsenic is contained in rice.
There are also some types of flour, which are not so useful, but they don’t contain gluten. These are:
- Soy flour. For people who have no problems with soy, this type of flour can be also useful. It contains more valuable protein and fats. But it is better not to use it as a single component. Try to combine it with other types of flour. The most suitable pastries for soy flour contain fruit, nuts, and chocolate. A period of storage is short because of the high content of protein and fat in soy.
- Oat gluten-free flour can be also used. The most necessary condition is that there has to be a marking that this product is made on the equipment, which isn't used for processing of gluten cereals. If there is no such symbol, you have no guarantees that it is not so. There is a risk that they will be broken.
- Millet flour finds the increasing application in gluten-free pastries. This fact partly is explained by exclusively high useful properties of the millet grain. It is rich in vitamins and minerals, cellulose and protein. This is a fine alternative option to wheat pastries. Besides, millet flour has easier texture. Usually, millet flour is mixed with other types.
- Sorghum flour is one more fine option of replacement in wheat pastries. In addition to its high nutritious properties, it is worth noticing what they have much in common. But a big difference is a lack of gluten in sorghum. The indicator of a glycemic index is lower than the others.