| Getting to know your gluten free flours & | | | | be gluten free. Be sure, if using a yeast that it |
| other ingredients that can help them will really help | | | | was cultured & packaged in a gluten free |
| demystify gluten free cooking. The biggest thing | | | | environment. Know how to use the yeast you |
| with replacing wheat flour is trying to replicate | | | | choose & if you should proof it. Baking soda |
| what wheat gluten can do. Adding that chewy, | | | | must be used with an acidic ingredient & |
| springy elasticity to things like breads & that | | | | baked right away in order for the chemical |
| holy grail of gluten free cooking, the pizza crust. | | | | reaction to captured & not leave a bitter |
| Gluten is created in wheat flour when two | | | | non-reacted leftover. Gluten free baking powder |
| different proteins combine via moisture. Using | | | | can be single or double acting. Single acting baking |
| alternative flours that are high in protein will help | | | | powder has a fast reacting acid, causing gas to |
| with binding a dough & retaining moisture | | | | be released quickly when moistened. Double acting |
| & trapping gas bubbles produced by | | | | baking powder has both slow & fast reacting |
| leavening agents such as yeasts & the | | | | acids. The slow reacting acid usually requires |
| baking powders. Replacing some water or other | | | | higher/cooking temperature to react & start |
| ingredient in recipes with high protein ingredients | | | | releasing gas bubbles into the baking dough. |
| like eggs, egg substitute,& or milk will | | | | Remember that altitude effects leavening results. |
| certainly help with those binding, moisture & | | | | Starch is a thickener. Many flours are actually |
| gas trapping qualities. High protein = better binding | | | | starch. Most root flours are just starch unless |
| qualities. High protein tends to also equal a | | | | made from the whole tuber like potato flour can |
| stronger taste, thus the reason for blending | | | | be. Starches are pretty interchangeable although I |
| mixing with lower protein & lighter tasting | | | | will say that Jerusalem Artichoke starch has |
| flours. Adding gelatin and or one of the gums | | | | significant health benefits worth looking into. |
| (know how much to use of each type) will help | | | | Starches add thickness to anything. When used in |
| accentuate or compensate for lower protein | | | | sauces or gravies alone starches will create a |
| flours or mixes with their binding & texture | | | | translucent gelatin like effect. So if you don't want |
| qualities. | | | | your gravies to look like congealed fat then use |
| Leavening agents (makes dough rise) can certainly | | | | some other flour as well. |