What difference would you find in a cake with non gluten flour compared to normal self raising flour?!
Please help! Its for my univeristy coursework! toptoxgal xxWww@FoodAQ@Com
Answers:
A HUGE difference! That's unfortunately the case!. My sister is allergic to gluten so I've have to cook without it ever since!.
Examples of non gluten flour: rice, potato, tapioca, corn, millet, oat, brown rice, soya!.
What difference would you find!?: The cake would look like a very sad brick!. Gluten is the spongy "glue" in the dough!. When you squeeze bread it's the reason it springs back!. It's also the reason that all the batter sticks together in a since ball!. When the yeast rises, the dough is like stretchy leggings and the whole cake rises up giving you that sweet light texture!.
Now, if you simply swap the wheat flour for rice flour, it's like swapping the leggings for a cotton sock!. When the dough rises it struggles to do so because it isn't as elastic!. The dough stays hard, stiff and crumbles!.
The solution to this is to use a chemical called xanthan gum!. Gluten suffers aren't allergic to it and adding it to your "rice" batter mimics gluten's crucial properties!.Www@FoodAQ@Com
Examples of non gluten flour: rice, potato, tapioca, corn, millet, oat, brown rice, soya!.
What difference would you find!?: The cake would look like a very sad brick!. Gluten is the spongy "glue" in the dough!. When you squeeze bread it's the reason it springs back!. It's also the reason that all the batter sticks together in a since ball!. When the yeast rises, the dough is like stretchy leggings and the whole cake rises up giving you that sweet light texture!.
Now, if you simply swap the wheat flour for rice flour, it's like swapping the leggings for a cotton sock!. When the dough rises it struggles to do so because it isn't as elastic!. The dough stays hard, stiff and crumbles!.
The solution to this is to use a chemical called xanthan gum!. Gluten suffers aren't allergic to it and adding it to your "rice" batter mimics gluten's crucial properties!.Www@FoodAQ@Com