GLUTEN-FREE PRODUCTS

To understand what gluten-free meal planning is from a technical perspective, and

the difficulties we will encounter in order to carry it out, we must understand it
gluten baking and the role it plays in the process. Once these are understood
aspects, we will be able to find the best substitutes and combine them appropriately,
We will achieve a product with a texture similar to that produced with gluten.

To make bread as we traditionally know it, four ingredients are needed.

essentials: wheat flour, water, yeast, and salt. Ingredients that mixed in the
Correct proportions allow for a huge variety of excellent quality breads.
and very different characteristics from each other, but, without exception, all containing gluten,
Well,thisisthewheatflour.

Wheat and the Cent are not the main protagonists of the pacification with Gluten.

In the preparation of traditional bread, the flours (wheat or rye) upon contact with
water begins the hydration process of the proteins contained in them. Two of
these proteins, gliadin and glutenin, form a kind of mesh or network when hydrated
microscopic particles, called "gluten network", this network resembles a mesh of three
dimensions, but unlike this, in the 'gluten network' there are no empty spaces in the
the center of each frame, but small membranes of the same material fill those
squares.
One could say that thanks to this gluten network there exists a structure throughout the dough.
structure that serves as a skeleton and support for the bread that is going to be formed.

The yeast and the fermentation: with the yeast dough comes out a kind of
stateof'latency'inwhichitisbeforebeingusedandasalivingorganismthatitis,
try to make it more logical: to eat to stay alive. For that, one needs the sugar that
it is found in the starch of the flour, or in the cases of the enriched breads
sugar obtained from the added sugar, as a result of yeast feeding
Various important by-products: organic acids, alcohols, and carbon dioxide or CO2.

Acidscontributetobreaditscharacteristicflavortogetherwiththeingredientsthatare
add liqueur, the alcohols provide the aroma while baking and the
CO2 is the gas that inflates the mass, and that has accumulated between the walls of the
gluten network such that when the bread is baked, it increases in size and creates the type
ofcrumbthatisdesired.

From this brief explanation, it is inferred that fermentation is vital for bread making because
The flavor, aroma, and texture that the bread has once baked depend on it.
Water, liquid to absorb: So far we have only seen solid ingredients, but
we need the union of these into a new physical state, and to achieve it is necessary

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 GLUTEN-FREE PRODUCTS

the incorporation of water, for without it, nothing of the chemistry of fermentation wil be able to
to carry out. This is why water is a vital ingredient in breadmaking, without it, or
Asubstituteforher,makingbreadisnotpossible.

Lye is used for different purposes, but the main ones in baking are:
to reinforce the flavors of ingredients added to the formula and extend the shelf life of the bread.

SINGLE GLUTEN BAKING

Once understood how gluten-based plumping works and understanding that it must be
Eradicated from our formulations, we must reconsider how we are going to substitute them.
properties in the preparation of gluten-free bread.
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flour mixtures (that can be prepared in advance for the preparation of the)
formulas in order to avoid additional work). The reason for using flour mixtures is
supports the fact that mixing more than two types of flours changes the characteristics
The positives of each one will complement those of the others and facilitate the attainment of a
good quality bread. There is also a search to compensate for the deficiencies of a flour with
positive properties of others to thus minimize the possibility of failing in the bread
elaborate. Some of the common mixtures are the following:

MezclaNo.1: MyZclaNo.2 MezclaNo.3:

6 cups of rice flour 2 cups of potato or corn starch 1 cup of cornstarch.
2 Tazas almidón de papas. 1 2/3Taza harina de garbanzo. 2 Tazas harina de arroz.
1 cup of cassava flour 2/3 cup of cassava flour. 3 cups potato starch.
2/3 cup of sorghum flour. 1/2 cup any flour
gluten free

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CO2 that wil be generated by the yeast. This wil be achieved by the introduction of some ingredient that
that binding characteristic, which is why the following are used among others:
GomaXanthan (XanthanGum), Gelatin, pectin, in the appropriate amount: 1/2 teaspoon
of xanthan gum, 2 tablespoons of gelatin, 2 tablespoons of pectin, for every 2 cups of
flour mixture.

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 GLUTEN-FREE PRODUCTS

Substitutes for a cup of wheat flour:

• 7/8 cup of rice flour = 1 cup of wheat flour

• 10 tablespoons of potato starch = 1 cup of wheat flour
• 1 cup of cornmeal = 1 cup of wheat flour
• 1/2 cup of cornstarch + 1/2 cup of potato flour = 1 cup of wheat flour
• 5/8 cup of rice flour + 1/3 cup of potato flour = 1 cup of wheat flour

The Gom aXa ntha n

• It is a biopolymer synthetic made by the fermentation of carbohydrates, usualy the
corn, and mushrooms. It is a thickening agent that binds the ingredients together.
they are part of those mixtures to which it is added, and as it withstands heat, so
How to be mixed with acidic or basic solutions, it is extremely versatile and useful.
gluten-free baking. It provides a viscosity that remains stable over a wide
temperature range. It has multiple uses in the pharmaceutical and food industries.
Used mainly in the preparation of mixtures and foods with high content
protein.
• As it is of plant origin (mosses and fungi), people with intolerance to these
ingredients should not include Gum in their preparations.
• It can be purchased in specialty stores, to store it it should be wrapped in
double plastic bag and place in a closed container in the refrigerator.

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the flours, which will facilitate the containment of the CO2 produced during fermentation thus
as the accumulation of gases within the mass, obtaining the desired volume in the
the same and the growth of the bread when baked.

Theotheringredients:yeast,water,andsalt,aswellastheircharacteristics,arecommon.
the planning with gluten because it is not necessary to explain it here.

Tips on ingredient intake:

• Cornstarchandfloursoftenit.• Soy lecithin provides a texture
crustofthebread. finer.
• Potatoflourmakesthebreadmore• Lasoyacandarkenthebread.
crunchy.
• The potato starch makes the bread more• Eggshelptofluffthebread.
light
• Dairyproductssoftentheshell• When flour blends are used,
ofthebreadandtheyfeedtheyeast. two tablespoons of milk must be added
powder and a tablespoon of vinegar
cidra.

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 GLUTEN-FREE PRODUCTS

Instructions to make single-use manual:

All gluten-free breads can be made by hand, as there is no gluten, there is no need.
Aftersomuchrestingthedough,makingthemisrelativelyeasy.Thebreadismixed,itisleftto
to grow and then bake. There is no need to let it rise and then manipulate the dough, nor to make
secondkneadings.

Have all the ingredients ready and at room temperature

2. Test the freshness of the yeast.
3. Sift all the dry ingredients into a bowl.
4. Mix the liquids in a separate container.
5. Mix both groups alternating until you achieve a smooth batter.
6. Grease the mold to be used in the oven.
7. Place the dough in the container and cover it with plastic wrap, previously greased or
Add the top part of the table, to prevent it from sticking to the plastic wrap.
8. Let it rise for 45 to 60 minutes, in a warm and draft-free place, until it
I almost reached the edge of the mold. Turn on the oven right now to 375 º F.
9. Remove the plastic cover.
Putthebreadintheoven.Usingconvectionovenswillresultinalighterbread.
andhigher.
Bakefor40to50minutes,ifthebreadlooksverydarkbeforethattime,coverit.
with aluminum foil, with the shiny side facing the bread, until it is finished
for baking.
12.Removethebreadfromthemoldassoonasitcomesoutoftheoven,letitcoolonarack.