TEFAL PF251835 - Page 101

p 104 - 105
Gluten free
р 100 - 103
What to know
• Introduction
• About gluten-free recipes
• Measurement units
• Preparing yeast dough
p 106 - 107
Healthy
p 108- 109
Traditional
recipes
p 110
Pasta and dessert
breads
p 111- 112
Cooked cereals
and jam
p 113
Dairy
products
Introduction
Please read the introductory pages carefully since they contain important
information to ensure that your dishes turn out well.
Flour: wheat our is classied based on the amount of bran it contains,
and the amount of ash (mineral substance that remains after incineration
in the oven at a temperature of 900°С).
• White top patent our
• Bread flour: flour for baking dark and white bread, bleached flour,
wheat our
• Cracked wheat our
• Whole wheat our
You won’t obtain nicely risen bread using a our rich in bran. The amount
of water also depends highly on the type of our. Please note that the
prepared dough should be soft and elastic and not stick to the edges of
the basin.
Flour can be divided into two groups: our for baking bread (glutinous,
for example, wheat), and other (from rye, buckwheat, chestnut, etc.),
which should be used in addition to the primary our for bread baking
(10-50%).
Gluten free our: There are many types of gluten free our. The most
well-known are buckwheat our, quinoa, cornmeal, and chestnut our. To
recreate the elasticity of gluten, you need to mix several types of gluten
free our and add thickening agents.
Thickening agents: to achieve the proper consistency and imitate the
elasticity of gluten, you can add xanthan gum or guar gum.
Yeast: One of the most important ingredients when baking bread. There
are several types of yeast: fresh yeast shaped into small cubes, active dry
yeast and instant yeast. Yeast can be purchased in the baking supplies
section at any supermarket. If you use fresh (cubed) yeast, don’t forget
to crumble it by hand.
Instant yeast can also be placed in the right measuring dispenser at the
beginning of preparing the recipe to prevent contact with salt and water,
thereby achieving the best result.
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What to know