Compensating for lack of gluten in gluten free flours
Gluten is what gives breads their spring, and makes pastries and biscuits hold together instead of crumbling. Without gluten, you need to find a way to get the same effect. The following ingredients can be used as substitutes.
Gelatine gives some elasticity and pliability to doughs. As a vegetarian, I very rarely use this. So most of my recipes in this book use alternative ingredients.
The proteins in eggs give doughs more strength, and they can add flavour to your doughs as well.
Guar gum is made from grinding guar beans. It can be used as a thickener or emulsifier.
Xanthan comes from the secretions of a bacteria. It can cause irritation to some people. If you find your have a bit of an upset stomach after cooking with xanthan gum, just use guar gum or psyllium powder instead.
Like gelatine, psyllium makes doughs stronger and more pliable. You can either use psyllium husks or psyllium powder. I use the powder because it’s easier to use, but it is more expensive than the husks. I love it because I can get much more stretchy and pliable doughs with psyllium powder than with anything else.
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