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Created with Fabric.js 1.4.5 Gluten-Free Flours for BAKING CREATED BY Gums and Starches Gums and Starches Helps lighten-upa gluten-freeproduct.Examples:Tapioca- makes product more tough and dry,but offers nicebrowning effectPotato- not asmuch browning,but contributesto a lighter product STARCH GUMS Mimics the elasticity, chewy texture, and fluffiness of the protein gluten normallyprovides.Examples:Xanthan- best for yeast doughsand breadsGuar- better for cold foods like pastry fillings and ice cream Culliney, Kacey. "Buckwheat Flour Improves Nutrition and Texture in Gluten-free Bread, Study." N.p., 21 Aug. 2012. Web. 07 Dec. 2014. Fletton, Helen. "Wheat Free and Gluten Free Alternative Flours." Wheat & Gluten Free Alternative Flours. N.p., n.d. Web. 07 Dec. 2014. Gruss, Teri, M.S. "What Is Sorghum, and How Can You Use It in Gluten-Free Recipes?" About. N.p., n.d. Web. 07 Dec. 2014. Jeanne. "Let's Talk Gluten-Replacers in Gluten-Free Baking." Art of GlutenFree Baking RSS. N.p., 4 Feb. 2013. Web. 07 Dec. 2014. Stewart, Gigi, M.A. "Facts about Gums in Gluten Free Baking - Gluten Free Gigi." Gluten Free Gigi. N.p., n.d. Web. 07 Dec. 2014. Stockton, Cassidy. "Guar Gum vs. Xanthan Gum | Bob's Red Mill Blog." Bobs Red Mill Blog Guar Gum vs Xanthan Gum Comments. N.p., 14 May 2010. Web. 07 Dec. 2014. Celiac is a genetic auto-immune disease that requires a 100% gluten-free diet. Since gluten is a product's main source of structure, we must turn to different sources to achieve this. How to Replace Gluten Types of Gluten-Free Flours Chef Daugherty How Baking Works BPA 1060 Jessy Harb and Devin Kilkenny REFERENCES Buckwheat Flour Sorghum Flour -High fiber content allows for better gelling properties of the starch-Adding up to 40% buckwheat canlead to better leavened breads-Increased level of viscosity due to high level of fiber-Strong nutty taste can result in a bitter product -Used alone, it produces a dry and gritty product-Best if used in a flour blend-Combine with tapioca starch for a product with volume and texture-To improve moisture and texture, add a bit more oil, fat, and eggs Gluten-Free Flour Blends
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