Gluten-free baked goods differ from their gluten-based alternatives in many ways. One of the enlisting variances includes the contrast in texture. New to the gluten-free lifestyle?
Often find this an intimidating factor when their baked goods are collapsing, and you don't get that right texture no matter what you try. It doesn't have to be an impossible task if you know why the consistency isn't similar and how you can achieve the perfect texture for your gluten-free baked products.
The Role of Gluten in Texture
To understand how gluten-free flours influence textures, you first need to know gluten's role in traditional baking goods. Let's go over the basics- gluten is a protein in some grains that acts as a glue or binder.
What happens is that baked goods use a gluten-based flour; the gluten within it is ‘activated' and, the more you knead the dough or mix the batter, it allows the gluten to form little pockets of bubbles. In return, these pockets expand because the gluten particles stretch, and the leavening agent produces gases in them.
This phenomenon is the mechanism that allows gluten-based baked products to remain intact and form a firm texture. Look at it this way- the more gluten in a dough or batter, the firmer the end product's texture.
The Role of Starch in Texture
Starch- what does that have to do with how gluten-free flours influence the texture of baked goods? Starch has a significant role in the process. When you look at wheat flour, 75% of its content is starch, while 6-13% is the protein consistency.
Meanwhile, gluten-free flours usually have a higher starch content than wheat flour. The starch adds to the grittiness of the flour and, ultimately, the end product. It's not as straightforward as you'd think, with the variances in starch and gluten content of each gluten-free flour if you are trying to get the right consistency for the ideal texture provided by wheat flour.
Mixing several types of gluten-free flours, specifically for baking purposes, requires more in-depth knowledge of the starch and gluten content. Alternatively, you can buy prepacked gluten-free flour blends for baking purposes, such as Cup4Cup, King Arthur's, and Pillsbury, which are a few popular choices. A general tip is to add extra liquid for flours with higher starch content and let the batter rest for half an hour for a smoother texture.
Why Do Gluten-Free Baked Products Lack Texture?
Gluten-free products can never copy the exact consistency of a gluten-based due to the absence of gluten in them. Gluten-free baked goods are naturally denser, and sometimes there's nothing you can do to solve the problem.
The air bubble pockets in a gluten-based product provide elasticity. It's the reason why traditional baked goods have an airy texture while gluten-free products are denser. Gluten also allows the products to rise, resulting in a heightened shape.
If you notice that your gluten-free substitutes aren't rising, it means the fermentation process isn't happening. Simultaneously, the lack of gluten plays a primary role in the crumbly texture of a gluten-free baked product. With no gluten holding it together, your baked goods are increasingly susceptible to getting dry and crumbly straight out of the oven.
Gluten-free baked goods are also grittier in texture due to the coarseness of gluten-free flours. Gluten-free grains are tougher to finely mill into that ‘soft' texture you might be accustomed to when using wheat flour. The common culprits of gritty texture in baked goods are millet, amaranth, sorghum, and white rice flours, which are a usual addition to gluten-free flour blends.
Lastly, substituting with gluten-free flours can make a baked product gummy, which happens because of the unbalanced ratio of light and dense flours.
Which Gluten-free Flours are Best for Baking?
We hate to disappoint you, but a gluten-free baking regime isn't a ‘one size fits all' method. There may be tons of things that are popular with other gluten-free dieters but don't suit you.
Similarly, your tastebuds can acquire a taste towards less-popular gluten-free ingredients. The same is the case with gluten-free flour types, which is why you'll have to experiment and find out your personal favorites.
For an overview, some gluten-free flours are more preferred than others. We have gathered a list of a few of them and why they're some of the best gluten-free baking options:
Almond Flour:
Almond flour might be the next gluten-free sensation with its increasing popularity. Blanched almonds are ground and milled to produce almond meal and almond flour, the latter being finer in texture.
Almond flour is a high-fat, low-carb option and is preferable due to its fine texture. If you're using almond flour on its own, make sure to add an egg to the recipe to bind the flour. Note that your end product will be dense because of the moisture absorbent properties of almond flour.
Coconut Flour:
Coconut flour is rich in proteins and fat but low in carbs, making it a splendid ingredient for diabetic patients or those following a low-carb diet. It is light in texture and extremely fine, eliminating the aspect of grittiness from your baked goods.
The downside is that coconut flour absorbs A LOT of liquid, and while your baked products may be softer, they'll also be denser. Simultaneously, coconut flour has the sharp smell and taste of coconuts which can be problematic for those who don't like coconuts in their bread or desserts.
Quinoa Flour:
Quinoa flour is packed with protein, and you'll need all that protein to give your baked goods a solid structure and shape. Gluten-free baked products require additional protein to make up for the absence of gluten, and quinoa does that.
You can use quinoa flour in gluten-free baking recipes for a versatile range of products, e.g., cakes, brownies, cookies, bread, pancakes, etc. However, quinoa flour does have a slightly bitter taste, which is why we recommend mixing it with other gluten-free flours when baking with it.
Sorghum Flour:
You may not have heard of sorghum flour before, but it's considered an ancient grain and the 5th most prominent grain in the world! Sorghum flour is buckling up for the gluten-free baking world as well.
Alongside its antioxidant properties, light and soft texture, and mildly sweet taste, it can go with just about any gluten-free baking recipe. Although, due to its dense nature, you would want to mix it with other flours.
Oat Flour:
Surprised to find this on the list when oats are mainly considered a gluten-free no-go? Oat flour can be certified gluten-free if you look for certified products since oats do not contain any gluten.
Baking with oat flour can help achieve a light and chewy yet crumbly texture for your baked products. Another benefit is that oat flour is widely available in reasonable price ranges, or you can make a homemade version simply by grinding whole oats.
It is best to buy “organic” oats since oats have been known to contain glyphosate. And, glyphosate is an herbicide that is linked to cancer. Purchasing organic oats can help decrease the exposure to this herbicide.
What To Use As A Binder:
Due to the lack of gluten in gluten-free flours, you need that extra ‘something to bind the batter and ensure it doesn't fall apart. Many utilize options such as xanthan gum, psyllium husk, flax seeds, and chia seeds. Besides those options, some flours are great for binding gluten-free baked products due to their high starch content. Mix a tad bit of these flours in your recipe for your baked goods to hold together effectively.
- Tapioca Flour
- Potato Flour
- Rice Flour
- Corn Flour
- Arrowroot Flour/Starch
How to Enhance the Texture of Your Gluten-Free Baked Products?
We won't deny that the only way of perfecting gluten-free baking is by making mistakes when starting. But, a few tips and tricks by your side can save you from disastrous gluten-free cakes that are uneatable. The following hacks can aid in making gluten-free baking a little less complicated:
Making Your Blend:
You can make a homemade gluten-free flour blend. In some cases, it's more convenient and cheaper than buying prepacked gluten-free flour blends. Know each flour's textures and how they perform when baked to learn more about achieving the right texture and taste.
Generally, cakes and pastries require flours with higher absorbency for a softer texture. For biscuits and muffins, you can use a textured flour such as oat flour. And go for almond flour when you're thinking of baking a dense cake.
Extra Baking Powder:
Adding a tiny amount of more baking powder than the recipe calls for can result in a lighter and fluffier baked product. This trick is the key to a cake that'll make you want a second serving. Again, check your labels and buy the baking powder that does not include aluminum.
Hydrating the Flour:
Gluten-free flours act in unique ways, meaning even a change in flour's brand may require more or less of the mentioned ingredient in the recipe. Get the right consistency of the batter or dough for that recipe rather than blindly following the instructions. Some flours do need more liquid than others for the correct texture.
Adding in Protein:
Your gluten-free baked goods crave protein ingredients, and while you can work without them by using water, milk, or cooking oil, sometimes a protein addition can make the ultimate difference.
A few gluten-free flours with less protein content work exceptionally well with the addition of eggs. And proteins can add to the texture and structure of your baked product.
Final Words
The options for gluten-free dieters when choosing alternatives for wheat flour don't end. For a baker, the texture may be one of the most integral elements of a baked product.
In a gluten-free lifestyle, you'll work your way up every time you step inside the kitchen. And, you can quickly switch to healthier, nutritious, and melt-in-the-mouth baking despite the elimination of gluten from your life.
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