![Overview: Gluten-free flours for baking](https://pizzaofende.b-cdn.net/media/65/ba/g0/1642582949/pizzabroetchen.jpg?ts=1645217723)
March 23, 2023 Julia Haberecht
Ratgeber
Ratgeber
Overview: Gluten-free flours for baking
Gluten-free baking in a wood-fired oven
Anyone who wants or needs to get involved in the world of gluten-free baking will quickly discover that there is an enormous variety of options and that personal preferences also play a major role. You certainly don't have to do without delicious pizza, bread, cakes & co. In combination with an original Italian wood-fired oven, new recipes become pure pleasure. The Valoriani Baby Holz has proven to be a special professional for gluten-free baking.
Overview of flours
The range of alternatives to conventional flours is huge. We have compiled a small overview of gluten-free flours and their applications.
Very important: Gluten-free flours do not have the sticking and binding properties of conventional wheat or spelt flours. These must therefore be replaced, which can be done by adding starch and binding agents.
Popular gluten-free flours for baking:
- Corn flour (slightly sweet/nutty) - pizza, bread, cakes
- Buckwheat flour (nutty/spicy) - bread, savoury baked goods
- Millet flour (sweet mild) - muffins, sponge cakes, light quick breads
- Chickpea flour (nutty) - pizza, cakes
- Sweet potato flour (nutty/sweet, pumpkin/ chestnut flavour) - sponge cakes, muffins
- Quinoa flour (nutty/slightly bitter) - pizza, bread
- Amaranth flour (nutty) - pizza, bread, biscuits
- Almond flour (nutty) - cakes, muffins
Starch flours:
- Corn starch & potato starch & rice flour are very mild and can be used for savoury as well as sweet dishes
- Coconut flour (sweet) - sponge cakes, muffins
- Lupine flour (slightly nutty) - breads, pastries
- Rice starch (mild/slightly nutty) - sponge cakes
- Soy flour (nutty flavour) - breads, cakes
- Teff flour (sweet/nutty) - biscuits, cakes
- Tapioca flour (relatively neutral) - biscuits
Suitable binders:
- Psyllium seed flour/hulls
- Locust bean gum
- Xanthan gum
- Glutinous pulp flour
- Chia seed
- Arrowroot starch
- Guar gum
- Egg white
Adding a little yoghurt or curd can increase the moisture in the dough. This makes cakes juicier.
Differences in baking:
- The one-to-one conversion of gluten-containing recipes with gluten-free flour should be absolutely avoided
- Ingredients should all be at room temperature
- The dough should definitely be kneaded for longer, at least 5 minutes. Our tip: Our dough kneader Bernardi My Miss Baker
- Allow enough time for the dough to rise
- Top/bottom heat instead of convection + put 1 bowl of water in the oven
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