Gluten Free Bread Flour vs Gluten Free Flour ⋆ Similar But Different

Nowadays there are various gluten-free foods. In the beginning, gluten-free foods are made for people who have celiac disease and gluten allergy. They can not eat any food containing gluten as the ingredients. If they want to eat bread, they will find a recipe for gluten-free bread flour or they can cook some food using gluten-free flour.

Gluten Free Bread Flour vs Gluten Free Flour: Similar But Different

Let’s find out gluten free bread flour vs gluten free flour.

Contain Different Ingredients

Bread flour vs flours is always considered a similar kind of flour. Although it seems similar, both of them have different ingredients. They both have the same ingredients. They contain tapioca flour and sorghum flour as the basic gluten-free blends.

The tapioca flour will add a light texture, while the sorghum flour will add for a mild flavor, smooth texture, and contain high protein. The characteristics of those ingredients are a good base for neutral flavor and texture to build. Those are the same ingredients.

The gluten-free flour contains no Xanthan Gum on its mixture. While the gluten-free bread flour is already blended with Xanthan Gum on its mixture. Xanthan Gum is used to have a better texture for your dough or batter.

Produce Different Flavors

The gluten-free bread flour that contains the base of Sweet White Rice and Brown Rice Flour will produce a neutral flavor base. It will work well with both savory and sweet recipes.

This flour will work well in baking quick bread, muffins, cakes, and cookies. While the gluten-free flour that contains Garbanzo and Fava Bean flour will affect the flavor.

Both ingredients produce bean flavor. This flavor can be the complement of your recipe or can detract other flavors.

This flour works well for rich chocolate brownies and savory bread. It will not work well for a shortbread cookie or sweet crepe because the delicate taste can easily detract.

In the end, gluten free bread flour vs gluten free flour will depend on what you will bake. Both of them are good flour for you who want to cook with those kinds of flour. They both have their characteristics.

You have to know the characteristics before you decide which flour to use. If you use gluten-free flour for baking, you need to add Xanthan Gum to your recipe, but if you use gluten-free bread flour you do not need to add Xanthan Gum mixed to the flour because it is already contained on the flour.

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