Guy Allan Davis knows people who may have thought at some point that all flour is the same. One of the first things you will learn if you decide to start baking your own bread is that this thinking is really far from the truth. Flour can be not just a product, but also a science and the sooner you understand that the sooner you will be able to start baking great-tasting bread. Flour can come from many sources, including wheat, potatoes, and rice. Most classic bread recipes from baguettes to brioche use wheat flour. One of the most important factors that you need to pay attention to when choosing flour for your bread is gluten content.
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Gluten is a type of protein. It consists of two elements. The first element, glutenin, provides gluten with elasticity. The second element is gliadin and it is responsible for resistance to stretching. These two components usually create the internal structure of the dough. Most bread flours have gluten content between eleven and thirteen percent. The problem with gluten is that modern manufacturers add it to a lot of products, which is why many people eventually may become allergic to gluten. This is why many bakers like Guy Allan Davis work on creating gluten-free breads and desserts that can be consumed even by people allergic to gluten.
