Use corn flour as a substitute for wheat flour
Are you looking for a substitute for the classic wheat flour? With its gluten-free properties, corn flour is an excellent alternative. But you can also use other types of flour without gluten, such as buckwheat, amaranth, rice or flaxseed flour.
Ingredients of corn flour
Corn flour is made from dried corn kernels. Depending on the type of maize, it is white or yellow in color and has a sweetish taste.
- This type of flour consists of around 75 percent carbohydrates and seven percent protein. Since the fatty corn sprout is removed during processing, the finished flour contains only a small amount of fat (1.5 grams per 100 grams).
- In contrast to wheat and rye flour, corn flour is gluten-free. Gluten is an adhesive protein that leads to health problems if it is intolerant. This is why you can use corn flour as a substitute for gluten-containing flours made from wheat and rye.
Properties and uses of corn and wheat flour
The gluten content is decisive for the baking properties of a flour. This is why flours with a high gluten content have the best baking properties.
- Since cornmeal is naturally gluten-free, its baking properties are rather modest, as the important binding properties are missing. Cake batters made from corn flour are generally drier than those made from wheat flour. However, you can make up for this by adding more fluid and allowing more time to swell.
- For optimal properties when baking, it is best to combine different flours and binders. You can achieve good baking results by using corn, rice- Mix potato flour with locust bean gum.
- Corn flour is primarily used to make polenta, corn porridge, corn bread, and Mexican tortillas. In combination with other types of flour it forms a tasty basis for cake, muffins and donuts. You can find numerous on the Internet Recipes, which contain suggestions for processing maize flour.
- Classic wheat flour (type 405) has excellent baking properties. Cake batter becomes juicy and fluffy. That is why this flour is very suitable for baking cakes, Pies and pastries. Since wheat flour has a high binding capacity, it is used as a classic variant for binding Sauces.
Cornmeal is an indispensable part of Mexican cuisine. Tortillas are probably that ...
Gluten-free flours as a substitute for corn flour
If you are not a fan of corn flour, there are other gluten-free flours available:
- Buckwheat flour can be used as a substitute. Buckwheat flour is wholesome and rich in protein. It has a nutty and slightly bitter taste. Therefore it is particularly suitable for the production of savory baked goods, Pastries, Muffins and bread. Ideally, you mix in buckwheat flour Corn- or rice flour.
- Amaranth flour is one of the nutritious, gluten-free types of flour. Its strong, slightly nutty aroma gives hearty dishes such as Pizza and salmon, but also bread and bun the final whistle. Due to its somewhat sticky consistency, limit the amount of amaranth flour in a flour mixture to around ten percent.
- Rice flour is also a good substitute for corn flour in baking. It scores with its mild taste. Since this type of flour does not contain any gluten, you should mix it with other types of flour when baking. You can use rice flour for making sponge cake, pancakes, Muffins, marble cake or use cookies.
- Did you know that you can use flaxseed not only in the form of seeds but also as flour? Flaxseed flour is rich in fiber and vegetable protein. It contains almost no carbohydrates. You can bake cookies and crackers from this type of gluten-free flour. In addition, the good swellability of the flour makes it an ideal ingredient for bread-making.
Corn flour is a gluten-free type of flour. It has optimal properties that will help you if you have a gluten intolerance, a wheat flour allergy or are on a diet. Corn flour is suitable for making polenta, corn bread and numerous delicious baked goods.
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