Getting To Know Gluten Free Baking Supplies

Gluten free baking calls for the use of special baking supplies which help make more appealing and flavorful baked products without gluten

. It is a fact that the removal of wheat and of gluten from baked products causes considerable loss of textural quality and flavors that traditional bread and cakes have.

The use of the appropriate Gluten Free Flour is important to get satisfactory if not good baked goodies. Usually, a blend of flours is used such as sorghum flour, brown rice flour, tapioca flour, potato starch and corn starch to improve not only the nutritional quality of the food but the overall sensory qualities of the products as well.

In addition to using the right gluten free flour blend, it is important to get acquainted with some other Bread Baking Supplies necessary for gluten free baking. Baking supplies like eggs, xanthan gum and guar gum help replace the function of gluten in baking gluten free products.

Eggs and Egg Replacer : Eggs are added to improve the texture and stability of the dough or batter and to add moisture and protein to the finished products. There are some people who do not like eggs in their recipes, so options for going egg-free is made available. Some use 1 tablespoon each of vinegar and baking soda to replace eggs. Others use buttermilk/yogurt and baking soda. Another commercially available substitute for eggs is Ener G Egg replacer. To use this, 1 tablespoon egg replacer, which is in powdered form, is mixed with 2 tablespoons of water.

Xanthan Gum : Xanthan gum is a by-product of the bacteria Xanthomonascampestris when it is mixed with corn sugar or any type of sugar such as glucose or sucrose. This beneficial product is extensively used as a food binder, thickener and as a substitute for gluten in gluten free products. Its use in Gluten Free Baking enables the dough to rise and increase its yield. It also improves the texture by preventing dryness. Only a small amount is necessary for it to achieve the desired texture in the finished gluten free product. Usually, to teaspoon of xanthan gum per cup of flour is enough for a more appealing and flavorful cakes. But for bread, a little more quantity is needed.

Guar Gum : Guar gum is similar in function to xanthan gum but it is less preferred compared to xanthan gum because some people report difficulty in its digestion. It is derived from the endosperm of the beans of the guar plant. Because of its ability to bind with water molecules, it helps to achieve the volume desired in breads during fermentation. So there is an increase in the volume of the finished gluten free breads. Usually, only to teaspoon guar gum per cup of flour is necessary (just like with xanthan gum) to get the dough to its desired characteristics.

by: Christine

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