I want to understand which flours can and can't be used with yeast to get a rise for baking bread. From what I understand, yeast consumes sugar and produces carbon dioxide, which gets trapped inside the dough and causes it to expand during proving.
Does gluten have any special properties for trapping carbon dioxide that make it uniquely capable of trapping CO2 or can I perform this process with a variety of flours?
Flours I'm interested in are soy flour, defatted peanut flour, brown rice flour,
dark rye flour, chickpea flour, sorghum flour, oat flour, and several varieties of corn flour.
Best Answer
Yes, rising is very dependent on gluten. In almost all cases, you won't get any rising without a gluten-rich flour. Even if you use wheat flour, but one that has the wrong proportion of gluten, you will get a disappointing rise. If you were to try making a bread recipe calling for AP flour (8-10% gluten) with bagel flour (14-15% gluten) or a recipe for bread flour (12ish percent gluten) with pastry flour (6% gluten), one prominent problem will be very little rising.
I said "in almost all cases" and not "in all", because some clever people have found limited ways to get rising without gluten. The limitations of such baking are:
So, if you manage your expectations and invest some time in choosing and learning a good recipe, you can get risen gluten-free bread of a certain type. In that sense, yeast bread doesn't strictly "require" gluten to rise, but for most practical purposes, the answer is quite close to "yes it does".