Tuesday, March 4, 2008
flour 101: gluten
I realized last night that I have more than 10 (ten!) flours in my pantry, and that doesn’t include various meals and starches. As I am unwilling to part with any of them, this time as ever to go on a guided tour, but before that, we need to talk about gluten. Gluten is the protein found in wheat, rye, barley, and oats that gives structure, strength, elasticity and crumb to baked goods. The gluten level, among other qualities, is what separates the bread from the cake flour. See how easy that was?
