Culinary Genes Resources

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Wheat Flour

Wheat flour performs several different functions such as thickening, binding, changing texture, absorbing moisture and adding flavor to a recipe. There are different types of wheat flour, distinguished by the amount of gluten they contain, their color, the parts of the grain used, and the type of wheat. Wheat flour is an essential ingredient in bread, cakes, cookies, and most baked goods. Unfortunately, there is no single gluten-free alternative to wheat flour that can replicate all of these functions. Therefore, it is commonly suggested that you mix or use a combination of several flours and/or starches when making a substitute for wheat flour.

Blending different flours is suggested, depending upon the recipe as there is no one ideal mixture for all recipes. Making adjustments to your recipe and doing a little experimentation is half the fun of gluten-free baking!

To preserve freshness, gluten-free flours should be kept in airtight containers and stored either in the refrigerator or freezer, as they tend to quickly lose moisture.

All nut flavors such as almond and coconut should be refrigerated or frozen because they are more prone to rancidity due to their oils.

All-purpose gluten-free flours should be kept in the refrigerator or frozen since they typically contain a combination of several nut or root based flours, which may be vulnerable to mold due to its high moisture content. Binders and leaveners should be stored in airtight containers and refrigerated.

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