Gluten-free folk have a true problem re-creating the structure and function of the protein gluten. This gluten-free bread flour mixture mimics the high-protein content of bread flour. Some people use lots of xanthan and guar gum to mimic the stickiness and stretchiness of gluten molecules. But breads made with these ingredients can be a bit, well, gummy. This mixture contains only flours.
Preparation time: 20 minutes
Yield: 15 cups
4-1/3 cups (583 grams) brown rice flour
4-3/4 cups (583 grams) sorghum flour
4-1/2 cups plus 2 tablespoons plus 2 teaspoons (583 grams) millet flour
1-1/4 cups minus 2 teaspoons (155 grams) white bean flour
1/2 cup plus 2 tablespoons (74 grams) garfava flour
1In a large bowl, combine all ingredients and mix until they’re one color.
Use a wire whisk to stir for best results.
2Store in a large container at room temperature for no longer than one month.
Bread flour contains 14 percent protein as well as fat and fiber. This mixture creates a lovely loaf of bread that rises high and stays tender. If you’re sensitive to bean flours or one of the other flours, substitute another flour (by weight only!) that has a similar protein content. This mix will keep in the freezer for six months.
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Source:http://www.dummies.com/how-to/content/highprotein-glutenfree-bread-flour-mix.html
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