Well, I heard some folks talkin’ ’bout this low gluten flour stuff. I ain’t no fancy baker, but I know a thing or two ’bout cookin’. So, what in tarnation is this low gluten flour?
What is Gluten?
First, you gotta know what this gluten thing is. It’s like the sticky stuff in flour, makes bread chewy. Some folks can’t eat it, makes ’em sick. Gluten is protein, that much I know. That wheat stuff, it got two things, glutenin and gliadin. Glutenin, that’s what makes it stretchy.
This gluten, it’s in wheat, and some folks, they get sick from it. Stomach hurts, all sorts of problems. So they gotta eat different. They can’t have that regular flour no more.
Low Gluten Flour
So, this low gluten flour, it’s just flour with less of that gluten stuff. Less of that sticky protein. They say it’s got less than 8% protein. Regular flour, it’s got more. It makes the dough soft, not so tough. That’s what low gluten flour is.
- Less gluten
- Less than 8% protein
- Makes things soft
Now, some flour, they say it’s got no gluten at all. Gluten-free, they call it. That’s different from low gluten. That gluten-free stuff, it soaks up more water. They say you gotta use more water with that kind of flour. So, recipes, they’re a little different. They call for more liquid.
Gluten-Free Flour
This gluten-free flour, it ain’t the same as regular flour. Can’t just swap ’em out, no sir. It acts different. They say it’s all starchy. They make it from different things, rice and such. They got one, they call it brown rice flour. And another one, quinoa flour. And tapioca, that’s another one. They mix ’em up. Makes it taste better, I guess. But it’s not the same. You can’t replace regular flour with gluten free flour, they are totally different.
They got these rules, you know. About how much gluten is in things. They got this word, “Codex.” Sounds fancy. If it’s got less than 20 somethin’, they call it gluten-free. If it’s got more, between 21 and 100, they call it very low gluten. It’s all mighty confusin’, if you ask me.
Why Use Low Gluten Flour?
Why would ya use this low gluten flour? Well, some folks, they just can’t eat that gluten. Makes ’em sick as a dog. So they gotta use this other stuff. This low gluten flour, or that gluten-free, it won’t make ’em sick. That’s the main thing.
Some folks, they say it’s better for ya. Don’t know ’bout that. But if you can’t eat gluten, then you gotta eat what you gotta eat.
I reckon that’s ’bout all I know ’bout this low gluten flour business. It’s just flour with less of that sticky stuff, that gluten. And if you can’t eat gluten, then you gotta find somethin’ else to eat. It is simple, right?
Low Gluten, Gluten-Free, and Regular Flour
Low gluten flour, it ain’t got much gluten. Gluten-free flour, it got none. Regular flour, it’s got plenty. It’s not complicated, just remember that, you will be fine. You see, different flours for different things. This gluten free flour is good for people who can not eat gluten, it won’t make them sick.
I reckon you just gotta try it out. See what you like. Bake somethin’ up, see how it turns out. Don’t be scared to try new things. Even if it don’t turn out perfect, it’s still food. And food is food, that’s what I always say.
There you have it, everything about low gluten flour. Hope you find the right one. Remember what I said, try it out. That is the best way to find out.
