Gluten Free Flour - How to blend the perfect mix!
Image Source: Okonomi Kitchen
Whilst there are many different gluten free flours available, there are a few basics which I use more often than others. The ones I use most frequently (tapioca starch flour; cornflour (starch); sorghum; white teff, buckwheat; potato starch flour; white rice and brown rice) are the ones that you too may choose to source (although there are many other options you may prefer)
To make it easier we can group them:
The starchy flours ( corn starch, rice flour, potato starch,tapioca, etc..)
The whole grain and protein flours (buckwheat, teff, millet, sorghum, etc..)
The bean and legume flours ( soy, fava bean, etc..)
The nut flour (almond, chestnuts, etc..)
The binders ( xanthan, psyllium husk, gelatine, etc)
I don't have a favourite mix, but i like to follow a simple rule as basic, 60% of white( mixing rice flour and starchy flour) and 40% of whole flavour (including 2-5% of binders like psyllium).
The aim is to gain the structure that is usual formed with the gluten. There are also many mix ready, which can be helpful as base and where you can use your chef touch adding other whole ingredients or nuts flours..... Endless fantasy is the real recipe!!!!
Today we also see often a new ingredient, especially in imported goods, deglutenized wheat starch or flour.
Wheat starch is likely processed by dissolving the water-soluble starch and then evaporating the water, the end result being a fine powdery starch. Because the gluten proteins have been removed, wheat starch does not lend any elasticity to dough - it is primarily used as a thickener.
But if you can’t be bothered going through the process of blending your own flour we have a solution for you! At Roccella we are the only place in Melbourne to stock a fantastic product by Grandi Molini Italiani, Gluten Free Pizza Flour. This is what we use here at Roccella for our gluten free pizzas and you can purchase it from our retail section in store!
Until next time..
