4 Common Starches Used In Gluten Free Bread Recipes
If you're among the many consumers who are doing your best to avoid gluten, you may be wishing that it were possible for you to enjoy eating a traditional sandwich now and then. However, conventional bread is a problem for those trying to adhere to gluten-free diets because it's made from gluten-rich grains such as wheat, rye, and barley. Fortunately, there are gluten-free bread recipes available that let you enjoy your favorite sandwiches. These breads are made in a similar way to their counterparts containing gluten — they require the use of yeast as a leavening agent, and the yeast will require at least a small amount of sugar to feed on, and like all breads, you'll need a main starch or a combination of starches to add structure and flavor.
Although wheat, rye, and barley are common starches that are used to bake bread, there are lesser-known options that don't contain any gluten. Following are four common starches used in gluten-free bread recipes.
Potato Flour
Bakers in certain parts of the world have been using potato flour to bake bread with for centuries — potato bread was routinely found in supermarkets long before other gluten-free bread products were made widely available to the general public. Potato bread has long been a staple in European countries such as Germany and Poland. It tastes similar to traditional bread made with wheat flour, but its texture is noticeably softer.
Corn Starch
A popular ingredient in cornbread and other types of shortbreads, corn starch has been enjoying an increasing popularity as an ingredient in gluten-free bread recipes. It adds a pleasant yellow color and a slightly sweet flavor and acts as a binding agent for other ingredients. However, it must be used in conjunction with other starches unless you want your loaf of homemade gluten-free bread to taste like cornbread.
Tapioca Starch
Tapioca starch is commonly used in combination with other gluten-free starches to add flavor, structure, and texture to baked goods — including bread. Because it brings a slightly sweet flavor to the picture, it's an excellent choice for bread that's meant to be used for French toast. Tapioca also helps in the formation of crisp crusts. It's not possible, however, to make bread using only tapioca as a starch. It's often used as a replacement for corn starch in gluten-free bread recipes.
Rice Flour
Like potato flour, rice flour can be used as a substitute for flours containing gluten. Brown rice flour adds a pleasantly gritty texture to bread, while white rice flour results in a soft and smooth texture. No matter what your preferences in taste and texture, you'll undoubtedly find just the right gluten-free bread recipe that will allow you to enjoy your favorite sandwiches again.
To learn more about making gluten-free bread, contact a company like gfJules.