Saturday, January 12, 2013
Flour that does not contain gluten, which is a protein found in some types of flour milled from various grains, seeds, legumes, tubers, and nuts. Gluten is the substance that gives dough its elasticity, strength, and makes the dough rise. Wheat has a high level of gluten and is most often combined with various types of non-gluten flour to allow baked goods to rise effectively. A major problem with gluten flours is that some individuals have an allergic reaction to gluten and therefore must not consume products containing gluten.
Featured on: 1/12/2013