Kathee Bolack

July 26, 2013 at 12:38pm

Seeing that yeast breads require a higher protein "flour" what is your favorite blend for that? Gluten is a product of the proteins glutenin and gliadin. When hydrated, glutenin and gliadin form gluten, which gives wheat, barley and rye-based doughs elasticity and structure. When you hear of a higher protein flour for a yeast bread, it is concerning the gluten content rather than what one would usually consider nutritional protein. The proteins found in gluten-free flours do not provide this structure, which is why it is necessary to build with leavening agents such as eggs, and additions like xanthan gum. Though there is protein in gluten-free grains, a higher protein flour, in the realm of gluten-free baking, will not aid in the structure of your yeast breads. I am thankful that you brought up the subject of using different flour blends, as it is one of the topics on my list for a future blog. For a yeasted sandwich bread, I tend to use sorghum and teff flour because I enjoy the flavors, I often will add grains and seeds such as millet and sesame or sunflower seeds for texture. ~Amy
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