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its hard to find wheat flour without glutten . if ther is kindly inform me
its not that hard the potato's
Wheat flour is rated as hard or soft depending on the gluten content. If your recipe calls for hard flour, you should use what is called "bread flour". It is much higher in gluten than all-purpose flour.
Wheat.More information:Wheat flour comes from the wheat plant, a grass that originated in the Near East and is now grown throughout the world.Wheat flour can be milled from different types of wheat for specific purposes; hard or durum wheat for bread baking; soft wheat for cakes; a blend of different wheat for pizza crusts. Whole wheat flour and a variation called Graham flour include the germ and bran of the grain, which contain most of the oil, protein and vitamins. These are removed from white flour, which is then "enriched" with a few artificial vitamins. Most all-purpose flour is chemically bleached, but unbleached white flour is also available.
Duram wheat, also called hard wheat, is used for bread flour because of its high gluten content.
A mess or a hard sweet cracker.
All-purpose flour is made from a blend of high-gluten hard wheat and low-gluten soft wheat. It's a fine-textured flour milled from the inner part of the wheat kernel and contains neither the germ (the sprouting part) nor the bran (the outer coating). Cake or pastry flour is a fine-textured, soft-wheat flour with a high starch content. It makes particularly tender cakes and pastries.
Superfine flour should not be used in place of bread flour. Bread flour is made from "hard" wheat that has been bred to have the high gluten content that makes proper bread.
While preparing Chapati, wheat floor is turned into a hard paste by adding water and then turned into shape of a circular plate. This circular plate is placed on hot Tawaa where differential heating takes place , and when the temperature of one side rises very high the water remaining in the pasted floor turns into steam and separates but due to difference in temperature in can not leak through the upper layer of the chapati, which starts expanding and filled in the process. therefore, it is steam which is getting filled in the Chapati.
A protein called gluten (glutenin) is responsible for the wheat flour's elastic properties. If there is more gluten in the flour, it makes it easier for the flour to have a rough texture and vice versa. High gluten flours are produced from hard wheat. Example of high gluten flour is bread and pizza. Cake flour is produced from soft gluten flour.
Pastry flour is a "weak" flour, meaning it has low-gluten content, while regular flour is "stronger", meaning it has a higher gluten level. Higher gluten makes a chewier item, like bread and buns. Lower gluten makes a more delicate item, like pastries and cakes.
They can be the same type of wheat flower actually. The only difference is pasta has an extremely low level of hydration, which produces the stiff dough which when dried will form hard pasta. It's a similar concept to bagels vs sandwich bread. Bagels have a lower hydration level which is why they are so dense. It's all the same flower being used though.