Nacional Farinha Sem Glúten
A gluten-free blend based on corn starch, with glucose, guar gum, hydroxypropyl methylcellulose, potato fibre, sodium bicarbonate and glucono-delta-lactone. Nacional's bread recipe calls for added dry yeast.
Contains: corn (starch), sugar, thickener (HPMC, xanthan, guar), other ingredients, raising agent
This mix already contains its leavening
No yeast is added. Follow the instructions on the package for amounts and rise times.
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 3.5 h at 22°C, inside a 1–7.5 h window. In the fridge at 4°C, it holds up to 24 h.
- Hydration range. From its specs, Pandough estimates 75–85% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 75–85%.
A gluten-free blend based on corn starch, with glucose, guar gum, hydroxypropyl methylcellulose, potato fibre, sodium bicarbonate and glucono-delta-lactone. Nacional's bread recipe calls for added dry yeast.
Bakes with this flour
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Farinha Sem Glúten vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
—StrongProtein
0.7%12%+11.3%Hydration
——Maturation
——Farinha Sem Glúten vs 3 Malts & Sunflower Organic Brown Flour (705)
Farinha Sem Glúten | ||
|---|---|---|
Strength | — | Strong |
Protein | 0.7% | 12%+11.3% |
Hydration | — | — |
Maturation | — | — |