GLUTEN
It is rubber like protein which provides the network like structure to dough when kneaded .It is basically protein.Protein can be classified into two categoriesa Gliadinb & Glutenin
Gluten is responsible for unique quality of elasticity/extensibility and resistance in wheat flour .
Unfortunately a significant number of people have allergy to wheat or gluten ,which has created an opportunity to bakery manufacturers to producte gluten free bakery products . Local or speciality manufacturers claims to produce gluten free products but we have to get major bakery manufacturer to produce gluten free products in India .
Label on food products packaging distinctively warns consumer about the presence of allergen or gluten in the product .
Here are few Alternative flour s which are gluten and wheat free
- Amaranth flour
- Arrowroot flour
- Brown rice flour
- Buckwheat flour
- Chick pea flour (also known as gram or garbanzo flour)
- Cornflour
Alternative name: cornstarch.Wheat free Gluten free - Cornmeal
- Maize flour
- Millet flour
- Potato flour
- Potato starch flour
- Quinoa flour
- Sorghum flour
- Soya flour
- Tapioca flour
- Teff flour
- White rice flour
Note :When baking with wheat free flours you may need to source alternative binding agents.