Gluten-free products are all the rage nowadays. The prepared items, however, tend to be very trendy and therefore expensive. If you don’t have access to a pre-made gluten-free flour blend, you can easily make your own by following this formula: 50% base flour, 25% starch and 25% protein.
e.g. sorghum, rice flour
e.g. tapioca, corn, arrowroot, potato
kamut, quinoa, teff, soy, chickpea/garbanzo
Gluten is a protein found in wheat, rye and barley. It is formed when gliadin and glutenin, the two main proteins in wheat, combine with the innate starch. It forms a glue, adds elasticity to a product and provides a source of plant protein for vegetarians/vegans.
To mimic the function of gluten, a gluten-free flour should contain a neutral flour as the base along with some starch and protein to provide structure. Other ingredients like xantham gum, guar gum and egg white powder/albumen can also be added to ensure the binding quality of the flour mix.