Yes, but we need to change the way we think about a gluten-free mixture.
In fact, when gluten is missing, one of the main problems is giving structure to the dough. For this reason, many formulations use starches and ingredients with a binding or thickening function, such as xanthan gum, guar gum or other fibres. It doesn't mean that these ingredients are necessarily "bad": they perform a precise technological function in gluten-free doughs.
National Celiac Association +1
We at Mulino Marello have chosen a different path.
We are farmers and millers and we worked on the characteristics of the raw materials rather than starting from the addition of correctives.
Our blends arise from the selection and combination of varieties of rice, corn, sorghum and buckwheat, choosing cereals with different characteristics and processing them through our production process.
We therefore do not try to transform a single gluten-free flour into a wheat flour.
We seek the balance between naturally gluten-free flours.
It's an important difference.
One flour provides certain characteristics, another provides others. The mixture is born from their balance and is formulated according to the preparation: pizza and focaccia, fresh pasta, cakes, tarts and biscuits, crêpes, breading or unleavened bread.
This is why for us there is no universal mixture that is good for everything.
Each preparation requires different characteristics.
And it is also the reason why we always recommend using a recipe designed for that specific mixture: in gluten-free doughs, water absorption, structure and behavior change during processing and cooking.
Our choice, therefore, is not simply to "take something away". It is working on cereals to obtain the result through raw materials.
Naturally gluten-free flours.
Selected cereals.
Stone grinding.
Blends designed for specific uses.
This is the path we chose at Mulino Marello.
