bake Special Report - January 2022 - 36
Benefits of
ALTERNATIVE FLOURS
BY JOHN UNREIN
Non-gluten rice flour undergoes a
strict inspection criteria - containing
less than 1 ppm of gluten, while
gluten-free foods contain less than
20 ppm, according to the Japan
Rice Flour Association.
Over the past few years, there has
been a sharp rise in the popularity
of non-gluten and gluten-free products.
Shoppers with Celiac disease
or a gluten sensitivity, along with
those who are simply looking to
enjoy a healthier diet, are swapping
out common foods for options with
far less gluten - including Japanese
non-gluten rice flour.
Cheesy rice buns
During a recent online Japanese
rice flour demonstration, organized
by the Culinary Institute of
America along with Anna Tsumara
from Japan Food Product Overseas
Promotion Center (J FoodO), Chef
Dianne Rossomando of The Culinary
Institute of America, Hyde Park, NY,
associate professor, baking and
pastry arts, demonstrated how to
make cheesy rice buns.
The chef began by explaining that
36
adding salt is going to help carry
the flavor - and adding a little bit of
sugar will add color and sweetness.
Pour the rice flour on parchment
paper so that it does not clump.
Then drop all of the flour into the
pot at one time.
" It is going to hydrate very
quickly, creating a starchy mixture
that really thickens up, " the chef
explains. " It will be hazy and firm
- it will form a film on the bottom
of the pot - when it is ready to
transfer to the mixing bowl. "
Using a stand mixer, allow the
steam to release while the mixer is
on low speed.
" The resting period is so the
starches start to really gel and then
get an even shape, " Rossomando
says. " The end result is there are
pockets of creaminess on the inside. "
The second recipe the chef
demonstrated was for gluten-free
apple fritters. The addition of 5
grams of xanthan gum (1% of total
recipe) gives the final dough more
structure.
Use a low protein flour, the chef
points out. " The lovely bonus is
There are
pockets of
creaminess
on the inside. "
Chef Dianne Rossomando of The
Culinary Institute of America,
Hyde Park, NY, associate professor,
baking and pastry arts
that it's gluten free. You get a nice
combination of flavors. "
Soy flour
As we look ahead to top trend for
2022, soy continues to be one of the
reoccurring categories on the rise.
The Northern Crops Institute,
based in Fargo, North Dakota,
conducts training programs to help
bakers include soy flour in wheat
flour-based bread products. The
following responses were provided
by Brian Sorenson, cereal chemist in
Fargo, with the assistance of Rachel
Carlson, NCI food scientist.
There are a number of different
Bake Magazine Digital Special Report 1 | Volume 3 | bakemag.com
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bake Special Report - January 2022
Table of Contents for the Digital Edition of bake Special Report - January 2022
bake Special Report - January 2022 - 1
bake Special Report - January 2022 - 2
bake Special Report - January 2022 - 3
bake Special Report - January 2022 - 4
bake Special Report - January 2022 - 5
bake Special Report - January 2022 - 6
bake Special Report - January 2022 - 7
bake Special Report - January 2022 - 8
bake Special Report - January 2022 - 9
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