The Many Roles of Wheat Flour

The many roles of wheat flour and what we can do to substitute

The greatest challenge to cooking without gluten is finding a suitable replacement for wheat flour; this is because wheat flour gives particular properties to foods which can be difficult to achieve with gluten-free substitutes. Understanding the different functions of wheat flour is therefore very important if you are a cook suddenly presented with the new challenge of going gluten-free.

Luckily however, because the number of people eating gluten-free is increasing, there are many more GF flour mixes, recipes and baking blends to make life easier.

There are three key functions of wheat flour in recipes

Structure

It is the gluten in wheat flour that makes it so ideal for bread and other baked products. Liquid added to flour causes the gluten molecules to join together to form a rubbery elastic mass. Upon kneading, this mass becomes stronger, enabling it to stretch and rise due to the action of baking powder or yeast. As such it provides a structural framework on which other ingredients are held. Flours without gluten do not provide the same elastic matrix for the structure and textures we associate with bread and baked goods.

HINT Use a gluten free flour substitute, as these usually have binding ingredients added such as xanthan or guar gums

Thickening / binding

Flour is often used to thicken or bind products such as soups, stews, batters or sauces. In most cases cornflour, arrowroot or potato flour can be used instead.

HINT For two tablespoons of wheat flour substitute 1 tablespoon of cornflour, arrowroot or potato flour

Coating

Flour is often used to coat products like fish, chicken or schnitzel before dipping in egg and crumbs. It forms a good base for the egg and crumbs to cling to. Corn, rice or tapioca flours work well as a substitute here.

HINT For ½ cup of wheat flour, substitute ½ cup of cornflour, tapioca or rice flour