Introduction
Gluten-free baking is different from traditional baking because gluten gives wheat flour elasticity and structure. Without gluten, flours behave differently. Let’s break down the science behind gluten-free flours!
1. What Happens Without Gluten?
- Gluten acts as a binding agent, giving rotis and breads stretch and chewiness.
- Without gluten, dough can be crumbly, dry, or hard to roll unless you use the right flour combination.
2. The Best Gluten-Free Flours & Their Role
✔ Sorghum Flour – Adds fiber and mild sweetness.
✔ Rice Flour – Light texture, easy to digest.
✔ Tapioca Starch – Improves elasticity.
✔ Psyllium Husk – Acts as a natural binding agent.
✔ Chickpea Flour – Adds protein and structure.
3. Why a Blend Works Best
A single gluten-free flour can’t mimic wheat flour alone. A mix of different flours creates the perfect balance for soft and flexible rotis.
4. Binding Agents Are Key
To hold gluten-free dough together, we use:
✔ Psyllium husk for moisture retention
5. Hydration is Crucial
Gluten-free flours absorb water differently. Using warm water and letting the dough rest helps develop the right texture.
Conclusion
Understanding the science behind gluten-free flours helps you make better rotis and baked goods. Tinteat Gluten-Free Flour is carefully crafted to bring you the perfect texture every time!