Gluten Free Bakery
Gluten can be defined as the different types of the protein components that are found in commonly used grains like wheat, barley, rye, related grains and in some cases oat(after getting contaminated). These protein fragments can be peptides, gliadin, glutenin or polypeptides. Wheat is known as the essential item for baking but it is the true gluten grain. For gluten intolerant people, it can cause allergy or other adverse effects like diarrhea; if used even in small quantities.
Keeping in mind this fact, most of the bakeries have introduced gluten free bakery items which are 100% gluten free and provide complete protection for those who are gluten-sensitive. There is alarming rate of people suffering from celiac disease that is a lifelong disorder, in which it is mandatory to completely eliminate gluten from the life in all forms.
About Gluten Free Bakery recipe developers
Wheat, as we all know is the basic ingredient in baking products. Gluten free bakery chefs and recipe developers use different techniques and gluten free bakery ingredients to replace wheat as the essential item. With this, it is important to have those ingredients that give the same texture and smoothness to the gluten free bakery items as given by wheat, which is elastic in nature. Wheat produces elasticity and forms porous cover that infuse the gas bubbles, which are caused by yeast to make cake, cookies, muffins, pizza crust, pie crust or other bakery items.
Yeast is a chemically leavened agent that is essential to use in bakery items.
To replace wheat to make the gluten free bakery items, there is no single flour that gives the same properties as wheat has. It requires a mixture of various textured flours to make gluten-free bakery products having the same texture, smoothness and flavor as produced by wheat. If the gluten-free flour is used alone without the combination of other flour, it yields a dry, gritty and crumby gluten free bakery items. It is the main challenge for the bakers to produce the right structure and texture of gluten free bakery products without using gluten filled wheat.
Gluten Free Bakery ingredients
Some of the variable textured gluten-free flours used for the preparation of gluten free bakery items are; Tapioca, buckwheat, potato starch, chick pea that comes with a powdery texture flour. Brown rice, millet, rice, sorghum, soy, corn, red beans comprises of gritty textured flour. One of the gluten free bakery item comprising of different gluten-free flours, is; Gluten free Sandwich bread containing no wheat. This bread is safe for gluten intolerant people and can be used for making sandwiches.
Gluten free pizza crust is made of white bean flour and sorghum flour. This combination of flours give the same texture and smoothness to pizza crust dough and result in tender and yummy pizza, as made with the wheat flour. Gluten free Corn bread has potato starch, corn starch, and cornmeal as the main ingredient that makes it a guaranteed gluten free bakery product. Gluten free chocolate cake has the combination of rice flour, tapioca starch and potato starch flour to make it look like normal cake with the same taste and texture.