Gluten-Free Flours for Bread

Gluten free flours for bread allow you to enjoy your ordinary delicious breakfast without worrying about something that wreaks havoc in your intestines. Most people have their breakfast with bread.

They even include bread in their lunch and dinner. Bread is made from flour, and flour has protein content in it that is called gluten. For people who have gluten intolerance, be it celiac-related or not, avoiding glutenous foods like bread is important.
What if you have gluten intolerance but you cannot abandon your delicious sandwich breakfast? This is where gluten free flours for baking bread serve you.

Can You Really Remove Gluten from Bread?

Gluten is actually an important component of bread baking. Most foods that are made from wheat flour, including bread, muffin, pastry, and cakes, get their soft and spongy texture because there is gluten in the flour.

Practically, there is no way you can make bread with gluten free flour alone. Gluten-free flours for bread must use protein substitute that allows the dough to expand and to get its thick and spongy texture when heated.

What Is Gluten-Free Flour Made From?

Gluten free flours for bread are made from gluten free ingredients.

Wheat is mostly skipped, but there are many other natural gluten free ingredients that can be made flour, including buckwheat, potato, cassava, cornmeal, brown and white rice, soybean, almond, coconut, and spelt.

Most, if not all, gluten-free flours sold at the market are made from one or more of the aforementioned ingredients.

Which Gluten-Free Flour Should You Buy?

There are two types of flour for people with gluten intolerance: gluten free flours and gluten free flours for bread. Gluten free flour is simply flour that has already had its gluten removed.

You can use it for a variety of cooking, but if you want to use it for baking bread, you need to add non-gluten protein to it. A gluten free flour that has “for bread” label, on the other hand, usually has already had the protein substitute added to it.

If that is the case, you can use it immediately for baking bread and other baked foods.

What Are the Right Substitutes for Gluten?

There are some protein substitutes that you can add to your gluten free flour to replace the gluten. If you buy gluten free flours for bread, they may already consist of the protein substitute.

1. Guar Gum

Guar gum or guaran is derived from guar beans. Like gluten, guar gum also has thickening and stabilizing effect when mixed with flour and used for baking. Guar gum is usually sold as a white powder.

2. Xanthum Gum

Xanthum gum is derived from the fermentation of monosaccharides or simple sugars. Like guar gum and gluten, xanthum gum also has thickening and stabilizing effect that prevents the dough from crumbling.

3. Pre-Gel Starch

Pre-gel starch or pregelatinized starch is another gluten substitute that thickens and stabilizes your bread dough when you make one.

All of those protein substitutes for gluten-free flours for bread can be purchased from most food and health shops. With those proteins, you can create your delicious bread, pastry, and muffin without worrying about gluten.

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