Gluten Free Flour You also might not have realized that gluten is not always a friend in baking (i.e. it’s more like a frenemy!). Think muffins and cakes, where instructions state to not over-mix. They are essentially asking you not over-develop the gluten, or you’ll risk ending up with a tough crumb. So gluten free flours are actually particularly good in any baked good which is not meant to be hard as a rock. I.e. in most sweet treats if you think about it. Bread, pizza and pastas pose the biggest hurdles for the gluten free baker, but as they say: there ain’t no mountain high enough. And here is where binding agents and flours such as teff, sorghum and garbanzo come in. Their flavor profiles and varying hardness do a killer job in yeasted loafs to achieve rise, texture and proper browning.
Gluten Free Flour You also might not have realized that gluten is not always a friend in baking (i.e. it’s more like a frenemy!). Think muffins and cakes, where instructions state to not over-mix. They are essentially asking you not over-develop the gluten, or you’ll risk ending up with a tough crumb. So gluten free flours are actually particularly good in any baked good which is not meant to be hard as a rock. I.e. in most sweet treats if you think about it. Bread, pizza and pastas pose the biggest hurdles for the gluten free baker, but as they say: there ain’t no mountain high enough. And here is where binding agents and flours such as teff, sorghum and garbanzo come in. Their flavor profiles and varying hardness do a killer job in yeasted loafs to achieve rise, texture and proper browning.
