Jason Hanson

Ultimate Guide to Gluten-Free Baking Jason Hanson

C?rn flours are ?l?? inherently gluten-free. C?rn has a short t?xtur?, wh??h produces a ?rumbl? f?n??h?d ?r?du?t and m?k?? ?t ?u?t?bl? f?r ?nl? ??rt??n applications. "C?rn'? n?tur?ll? ?w??t t??t? ?ff?r? formulators ?n ???? t? w?rk w?th f?und?t??n f?r their glut?n-fr?? ?w??t tr??t?," ???d K??th Smith, r?g??n?l technical ??rv??? l??d, Cargill. "A? ?n ?dd?d b?n?f?t, corn fl?ur h?? a l?w?r ???t-?n-u?? th?n other ?lt?rn?t?v?? commonly used ?n glut?n-fr?? products." Oats ?r? n?tur?ll? gluten-free, ??t traditional ?r?du?t??n ?r??t???? r??k cross-contamination. Th?? h?? h?nd?r?d th??r u?? in glut?n-fr?? products, mu?h t? th? d??m?? ?f bakers, as ??t? ??rr? heart-healthy b?n?f?t?. "O?t? ?r? ?ft?n gr?wn ?n r?g??n? wh?r? glut?n-??nt??n?ng grains ?r? gr?wn," ???d C?ll??n Z?mm?r, ??n??r director of r????r?h ?nd d?v?l??m?nt, Bay St?t? M?ll?ng Co. "They ?r? ?l?? ?ft?n tr?n???rt?d in vessels ?h?r?d with these gr??n?, ??u??ng ?n?dv?rt?nt glut?n ??nt?m?n?t??n. Im?r?v?m?nt? h?v? b??n m?d? t? separate ??t? fr?m th??? glut?n-??nt??n?ng gr??n? using tools such ?? ??t???l ??rt?ng; however, th?? ?? ?ft?n not precise ?n?ugh to remove ?ll tr???? ?f gluten to achieve a gluten level th?t ?? safe ?nd ??t??f??t?r? t? celiac d★★★★★★ ?uff?r?r?." S?v?r?l oat ?u??l??r?, ?n?lud?ng B?? St?t? Milling, h?v? adopted th? rigorous ?u??l? ?h??n ?r??t??? ?f Pur?t? Pr?t???l f?r ??t?. Th?? ?r??t??? separates ??t? fr?m gluten-containing gr??n? from f??ld to f??t?r? and requires ?ub?t?nt??l testing along the w??. "Our oats ?r? a unique v?r??t? ?f hull-less ??t? th?t deliver ???r?x?m?t?l? 30% m?r? protein th?n traditional ??t? ?nd, th?r?f?r?, can be u??d t? b???t th? ?r?t??n ?u?nt?t? and ?u?l?t? of ??t-b???d f??d?," Ms. Z?mm?r said. "B???u?? th?? ?r? hull-l???, they require l??? ?r★★★★★★ng ?nd produce l??? w??t? th?n tr?d?t??n?l oats, resulting in a m?r? ?u?t??n?bl? ?u??l? chain w?th a m???ur?bl? lower ??rb?n footprint." B?k?r? will u?? ?n???nt gr??n fl?ur?, such ?? th??? fr?m ?m?r?nth, buckwheat, m?ll?t, ?u?n??, ??rghum and teff, when th?? want t? ?dd m?r? wh?l? gr??n? f?r nutr?t??n enhancement. These fl?ur?, h?w?v?r, t?nd t? h?v? strong tastes ?? they ?r? n?t compatible w?th some applications. T?ff, f?r example, tends t? h?v? a caramelized ?ug?r profile, wh?l? amaranth ?? peppery. Tubers and ?ul??? like dr? b??n?, dry ???? and l?nt?l? ?l?? ?r? inherently glut?n-fr??. They ?r? m?ll?d ?nt? fl?ur? ?nd used ju?t like wh?t? fl?ur. All tr?? nut? are glut?n fr??. Alm?nd fl?ur, ?n particular, ?? ?u?t? useful ?n gluten-free f?rmul?t??n? b???u?? ?f ?t? neutral fl?v?r and ??l? ??l?r. "Alm?nd flour is an ideal r??l???m?nt for tr?d?t??n?l fl?ur in m?n? glut?n-fr?? recipes," said J?ff Sm?th, d?r??t?r ?f m?rk?t?ng, Blu? D??m?nd Alm?nd? Gl?b?l Ingr?d??nt? D?v????n. "Th?ugh b?k?ng w?th ?lm?nd fl?ur ?? easy, ?ub?t?tut?ng tr?d?t??n?l flour with ?lm?nd fl?ur ??nn?t b? d?n? cup f?r cup. Ev?r? r????? will b? different, but th? b??t way t? start is b? ?dd?ng th? ??m? amount of ?lm?nd fl?ur ??ll?d f?r ?n the r?????, then ?l?wl? ?dd?ng m?r? unt?l your b?tt?r r???h?? th? desired thickness. G?n?r?ll?, b?tt?r? ?nd d?ugh? should b? ?n the th??k ??d? for th? best b?k?ng results." When working with nut ?nd ???d f