| Flour that does not contain gluten, which is a protein found in some types of flour milled from various grains, seeds, legumes, tubers, and nuts. Gluten is the substance that gives dough its elasticity, strength, and makes the dough rise. Wheat has a high level of gluten and is most often combined with various types of non-gluten flour to allow baked goods to rise effectively.
A major problem with gluten flours is that some individuals have an allergic reaction to gluten and therefore must not consume products containing gluten. Some non-gluten flours that can be safely consumed by gluten intolerant individuals are rice (brown and white), potato, chickpea, quinoa, corn, soy, sorghum, and buckwheat. Bread made solely with non-gluten flour may have a texture that is dense and crumbly. The non-gluten flours not only give bread an interesting texture, but also add flavor and nutritional value. |
