Flours, starch & gluten

Do you use different flours and starches? How familiar are you with them?

Today I’m presenting my favourites.

1 & 2 – starches

Starches is pure amylum, isolated from the product. This fine powder has powerful binding properties. No.1 is cassava starch that is used a lot in Ecuadorian cuisine. No.2 is corn, commonly used and known as maizena.

3 – wheat protein

Wheat protein is pure gluten. I’ve said it before: if you’re not gluten intolerant and digest it fine, gluten is not bad for your health unlike what the food industry made us believe. Gluten actually is a super protein. I’m using it to make my own seitan meat.

4 à 7 – flours

A flour consists of the whole grain – i.e. starch + the rest of the product.

All of the enclosed are gluten-free, so not made for bread-making but I can’t do without them:

• chestnut : its unique taste is ideal in cakes

• buckwheat : this pseudo-cereal contains high levels of protein and we use it a lot in Brittany. Perfect for crêpes, I’m using it to make plant-based tortilla española and okonomiyaki.

• chick pea : high in protein and super yummy, it gives a great texture to vegan patties

• rice : its creamy texture allow smooth and melty results