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Alright, let’s gab about this low gluten flour stuff, ya know? First off, what in the tarnation is gluten anyway? Well, some smarty-pants folks say it’s this thing in wheat and stuff, makes bread all stretchy and chewy. But for some folks, it just makes their bellies rumble and ache somethin’ awful. So, that’s why they gotta watch out for it, like a hawk watchin’ a field mouse.
Now, they got this “no-gluten” flour and “low-gluten” flour. Don’t rightly know the difference myself, but sounds like one’s got none of that gluten stuff and the other’s just got a little bit. Like a pinch of salt, ya see? Enough to maybe make things tasty but not enough to make ya sick.
What kinda flours are low in that gluten thingy?
- Almond Flour: Heard tell this one’s made from them almonds. You know, those nuts that squirrels like so much? Ground up all fine and powdery. Folks use it for bakin’, I reckon. Don’t know if it tastes like almonds, though. Never had the chance to try it.
- Rice Flour: Now, this one I understand. Rice! We eat that all the time. Didn’t know they could grind it up into flour, but I guess them city folk can do just about anything. Heard they got brown rice flour and even that keen-wa flour. Sounds fancy, don’t it?
Them smarty-pants also talk about “hard wheat” and “soft wheat”. Hard wheat, they say, has got more of that gluten stuff, makes bread all big and puffy. Soft wheat, that’s got less, makes things kinda crumbly, like a good ol’ biscuit. So if you are not careful, you may not make a good bread, I reckon.
And what about cake flour? Well, it ain’t gluten-free, that’s for sure. Still got some of that wheat in it. But maybe not as much as that bread flour, ya see? I’ve never really looked at these things myself, I just go to the store and grab what I need for my cooking.
So, who needs this low gluten flour anyway? Well, I hear tell some folks get real sick from that gluten. Their bellies get all knotted up and they feel just miserable. It’s a real shame, it is. So, this low gluten stuff, it lets them eat things like cake and bread without gettin’ all sick and bothered. It’s a good thing, I guess. Everyone deserves a good piece of cake now and then, ain’t that right?
Why use low gluten flour?
Well, if you’re one of them folks with a sensitive belly, it’s a godsend, I tell ya. You can still enjoy a nice piece of bread or a cookie without feelin’ like you swallowed a rock. And even if you ain’t got no problems with gluten, some folks just like the way low gluten flour makes things taste. A little lighter, maybe, or a little more crumbly. It’s all a matter of taste, I reckon.
Now, I ain’t no expert on this stuff. I just know what I hear and what I see. But it seems to me that this low gluten flour is a good thing for folks who need it, and maybe even for folks who just wanna try somethin’ different. So, if you’re lookin’ for a way to bake without all that gluten, give it a try. Might just surprise ya.
I remember my old neighbor, bless her heart, she couldn’t eat nothin’ with regular flour in it. Always had a tummy ache somethin’ awful. Wish they had this low gluten stuff back then. Would’ve made her life a whole lot easier, I reckon. We made do though, used what we had and it was always enough.
So that’s the long and short of it, as far as I can tell. Low gluten flour: good for some, maybe good for all. Worth a try if you’re lookin’ to bake somethin’ different or if you just wanna be kind to your belly. And that’s all there is to it, simple as that, you know what I mean? Anyway I gotta go make some bread now for the youngins, they’ll be home soon and they will be hungry.
Tags: low gluten flour, gluten sensitivity, almond flour, rice flour, baking, wheat flour, gluten-free, healthy baking
