The so-called gluten-free flour refers to a kind of flour whose protein content is lower than that of ordinary low-gluten flour, which is specially prepared for industrial production. Gluten-free flour is more suitable for the crust of Chinese cakes or snacks.

What is gluten-free flour?

The difference between gluten-free flour and low gluten flour, medium gluten flour and high gluten flour lies in the difference of protein content. The average protein content of high gluten flour is about 13.5%.

The protein content of medium gluten flour is about 1 1%, which is suitable for making Chinese cakes such as noodles, steamed bread and jiaozi. The protein content of low-gluten flour is below 9.5%, which is suitable for making cakes.

Then the so-called gluten-free flour refers to a gluten-free flour. This kind of flour, also called flour and flour, is mainly made from starch extracted from wheat.

Gluten-free flour has high viscosity and high transparency, and is mainly used to make the skin of Chinese cakes or snacks such as shrimp dumplings and dried fruits. After steaming, it looks crystal clear and very beautiful.

Gluten-free flour, also known as flour, flour, starch and wheat starch, can be eaten by the general population. In addition to making Chinese pastry, it can also be used to make instant noodles, sausages, ice cream and other foods.

Gluten-free flour is mainly to wash wheat flour and dough directly in water until the remaining dough is gluten and flour is in water. After the powder becomes clear, dry or dry the sticky substance under it.