Question by jljjaguar: What is considered gluten free flour and gluten + flour?
I’m doing a science experiment on baking biscuits. I would like to know if i use gluten free flour in place of all purpose flour if it will make a difference in the structure and appearance of the biscuit. Same with gluten added into already gluten flour! but i don’t know how to get that kind of material? Or what is more added gluten? help please!
Best answer:
Answer by tiggsy
Gluten is the protein in wheat, rye, barley, spelt and a few other closely related grains. It’s not in corn, rice, or oats.
Gluten free flour would be flour from something or a mixture, which does not contain gluten.
Some examples: cornstarch, rice flour, potato flour, sorghum flour, soy flour, gram flour (aka garbanzo bean flour, chickpea flour or besan), coconut flour.
You can get gluten free flours in Whole Foods and Trader Joes in the US, I believe. In the UK, most bigger supermarkets will have it, most likely in the “free from” section. For this experiment, I would choose an all purpose gluten free flour mix, or you might like the results using coconut flour if you can get it.
Gluten plus flour? I’m not sure, it may be what we in the UK call bread flour, which is made from a grade of wheat that contains more gluten than normal wheat, or it might be a flour that has had extra gluten added for the same reason.
Gluten is the part of flour that makes dough stretchy, which is why you need a high level of gluten to make bread (which contains a lot of air because it rises a lot).
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