Q. Wheat flour which is soaked in order to extract the gluten and as such what is left is wheat starch, is bread that is made from the wheat starch Hamotzi like any other bread?
A. Thanks for sending this shailah, but we need more information.
(For our readers - Gluten is a substance present in cereal grains, especially wheat, that is to be avoided by the ones allergic to it. It is also responsible for the elastic texture of dough, that permits shaping it into bread and other shapes. It also captures the fermentation gas bubbles. that allow the rising of the dough.
In order to extract gluten from wheat flour, it should be formed into a dough and soaked in water. The gluten present in the wheat flour does not dissolve in water and sinks at the bottom. When filtered the gluten is strained out and removed. The remaining wheat flour (wet) can be used to make various recipes. (from Instructables.com).
How exactly are you making the bread from the resulting liquid or paste wheat starch solution? As mentioned, this is the usual result of home made gluten free flour. What additives are used to bind it into flour and make it rise and then bake it? Does it look like regular bread or does it look different?
(See next question).
Rabbi A. Bartfeld as advised by Horav Shlomo Miller and Horav Aharon Miller Shlit'a
Important Numbers
