Low gluten flour

[bakelover]

Hi,

Can I replace low-gluten flour with gluten-free flour in baking? It’s very hard to find low-gluten flour in Australia.

Thanks

 

[Dillbert]

Hi,

Can I replace low-gluten flour with gluten-free flour in baking? It’s very hard to find low-gluten flour in Australia.

Thanks

could be a bit iffy - may work okay in recipes that don't "rise" much.
"gluten free" is most often a dietary restriction and baking totally gluten free is challenging.

"common names" may be at the root of the issue - generalizing, flours are "hard" i.e. higher gluten content
to
"soft" i.e. lower gluten content

"general guidelines" - each brand may differ
Protein content aka "gluten"
5-8% Cake Flour
8-10% Pastry Flour
10-11.5% All-Purpose Flour
11-13% Bread Flour
14% and up High-Gluten Flour

and of course there's the English to English issue:
/quote
In Britain, many flours go by names different than those from America. Some American flours and British equivalents include:
* Cake and pastry flour = soft flour
* All-purpose flour = plain flour
* Bread flour = strong flour, hard flour
* Self-rising flour = self-raising flour
* Whole-wheat flour = wholemeal flour
/unquote

 

[Michael in FtW]

I'm with Dillbert - you didn't say what you were trying to bake but I would go with a soft (which is a low-gluten) flour rather than gluten-free.