Are you allergic to gluten? Not only you but many people are also recently facing the problem of allergy with Gluten rich food. While some may be allergic to gluten, and are medically required to avoid it in their foods, others may just want to have a healthier lifestyle by avoiding gluten.
No matter what the reason is, Gluten-free foods are in much hype for good healthy cooking.
Whatever the case, this becomes especially difficult whilst baking where the most dough is filled with gluten. However, there are many baking enhancers available to make your food gluten-free. While many are available in the market, let us concentrate on what you can use from what you probably have already.
Making your baking better:
Here are some gluten free baking enhancers to make your baking healthier:
- Agar-Agar: Agar –agar is commonly used as a vegan and dairy-free replacement for eggs in recipes. This helps enhance moisture and texture of your dough. You can use this to replace Xantham gum from your recipe as well.
- Ascorbic Acid or Vitamin C: Instead of using apple cider vinegar or even plain vinegar, use ascorbic acid or powdered vitamin C. You can purchase vitamin C capsule and use this powder as a replacement. Use 1/8th of a teaspoon per loaf for enhanced yeast action.
- Bean Flours: Bean flours add texture and structure to gluten-free bread. These help with the rising of the bread. Variants of this are garbanzo, soy and garfava.
- Garlic: An unlikely ingredient perhaps, but garlic is an excellent baking enhancer. For bread, additionally it adds great flavour. Use it for pizza bread or regular bread. This also greatly increases the shelf life of the dough.
- Buttermilk: Use this instead of skimmed milk. This helps in browning, texture and flavour but this additionally also helps in yeast action. This is also incredibly easy to make. Just add two teaspoons of vinegar to a cup of milk and stir vigorously. If your recipe calls for vinegar, don’t add more after this. If you do not like that buttermilk tang, you can use a ½ tablespoon of baking soda to destabilise the taste.
- Lecithin: Lecithin is usually made of either egg or soy, depending on your vegan preference. Sunflower lecithin is also an option. It is used as a binder for oil and water but it is also a great enhancer for the rising of the bread. This also greatly increases the shelf life of the dough.
- Tofu powder: Made from soybeans. This is an excellent alternative to powdered milk.
Get gluten-free baking today with these amazing natural baking enhancers.
