Question

3. Describe gluten and the major gluten components. Describe two gluten-free flours that would be appropriate substitutes for muffins.

Answer 1

Ans) 3) Gluten is a general name for the proteins found in wheat (wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, KAMUT® khorasan wheat and einkorn), rye, barley and triticale – a cross between wheat and rye. Gluten helps foods maintain their shape, acting as a glue that holds food together.

- Instead there are two major protein components present in flour, which when combined with water form Gluten. These two proteins are called Gliadin and Glutenin and each of these proteins have different attributes which ultimately give Gluten its properties.

Two gluten free flours to make muffins are:

1) Buckwheat flour

- May contain the word “wheat,” but it is not a wheat grain and is gluten-free. It belongs to the family of pseudocereals, a group of grains that are eaten like cereals but don’t belong to the grass family.

- Buckwheat flour provides a rich, earthy flavor and is good for baking quick and yeast breads.

- Due to its lack of gluten, it tends to be crumbly in nature. To make a quality product, it can be combined with other gluten-free flours like brown rice flour.

- It is rich in fiber and nutrients and contains antioxidants that help the body fight inflammation.

2) Sorghum flour is made from an ancient cereal grain that has been grown for more than 5,000 years. The grain is naturally gluten-free and considered the fifth most important cereal grain in the world.

- sorghum flour contains nutrients that may help reduce inflammation and balance blood sugar levels.