What is Gluten?
Gluten is most often associated with wheat and wheat flour but can also found
in barley, rye, and triticale – a wheat hybrid. Gluten proteins in wheat flours make dough
elastic and stretchy, and trap gas within baked goods, providing a light, airy structure. Spelt
is closely related to wheat and is not suitable for use in gluten-free products. Additionally,
gluten can be found in products made with these grains like salad dressing, sauces and
even toothpaste.
The Food and Drug Administration (FDA) requires all foods containing major allergens to be labeled. They also are working to establish gluten-free labeling standards for foods that contain no gluten or gluten at such a low level they have not been shown to produce a reaction. The proposed limit
for gluten-free designation is 20 partsper million.
The best advice is to read the label carefully and contact the manufacturer if you are unsure about the gluten status of a foodproduct. Keep in mind, however, that other gluten-containing grains, like barley and rye,are not required to be labeled, so “wheat-free” is not the same as “gluten-free.”
Baking without Gluten
Baking without gluten (as found
primarily in wheat flour) can be challenging
because gluten contributes important
properties to various types of baked products
like cookies, cakes, pastries and breads.
Gluten development is not as important for
cookies as it is for cakes, so gluten-free flours
can be substituted with similar results. Cakes
and other types of batter-based products, like
pancakes, need gluten for its gas-retaining
ability that produces a light and airy interior
structure and a tender crumb
Replacement Products
A wide variety of gluten-free flours,
starches and baking aids can be used in
combination to produce high-quality baked
goods and pasta. Recipes calling for 2 cups
of flour or less are more easily adapted,
especially those that use cake flour because
they contain lower levels of gluten. Many
of the alternative grains and pseudo-cereals
commonly found in the marketplace are
listed in Table 1. Pseudo-cereals are “false
cereals” that are not derived from grasses
(as are true cereals), but come from other
plants that have seeds that can be used in the
same manner as cereal-based grains. Table 1
summarizes the profile and qualities of these
grains and pseudo-cereals.
White rice flour and starches usually can
be stored in the pantry but because of higher
fat and protein content, purchase whole grain
flours and meals in smaller quantities and
store in the refrigerator or freezer. Because of
the relatively short shelf-life, you may want
to take a small taste of the flour before blending to determine if a rancid taste has developed. Several of these flours, such as almond, can be made at home with a coffee grinder.
The most common binder in gluten-free baking are eggs. Eggs can replace many of the functions that gluten provides, such as binding, enhancing texture and helping set the structure of the final product.
High Altitude Gluten-free Baking
Baking at high altitude (greater than 3000 feet above sea level) can be challenging when using traditional wheat flour recipes. Liquids evaporate faster and gases in cakes and breads expand quicker, requiring adjustments to ensure a good final product. When wheat flour is replaced with gluten free flour(s) these same challenges remain, although there are no set guidelines on how to successfully compensate for the altitude change. The home cook is advised to experiment with recipes, first making any necessary adjustments for the altitude change and then altering the recipe further as needed to adjust for the properties of the gluten-free flours.
Flour Blends
Baking books and online resources frequently offer gluten-free flour blend formulations for use in making cookies, cakes, quick breads and yeast breads. The formula might include three or four different types of flours and starches and make 2 to 12 cups of blended flour. Flours with stronger flavors typically make up no more than 25 percent to 30 percent of the total blend and are balanced by neutral flours and starches. Stronger tasting flours (such as bean flours) generally are used in small quantities in recipes that feature delicate flavors. A higher percentage of these flours can be used in baked goods that include nuts, chocolate, or a high level of spice. Flour blends for quick breads often contain 1/2 teaspoon xanthan gum per cup of flour while yeast breads contain 3/4 teaspoon per cup of flour blend.
Gums and Binders
The most common binder in gluten-free baking are eggs. Eggs can replace many of the functions that gluten provides, such as binding, enhancing texture and helping set the structure of the final product. Besides eggs, which are protein-based, two starch-based products often used to bind and thicken gluten-free baked products are guar gum and xanthan gum. These products are largely interchangeable and are used in small amounts (1/2 to 1 teaspoon per cup of flour) to add volume and texture to baked goods. Both are also commonly carried in large grocery chains, either in the baking aisle or natural foods section of the store.
