{"id":28776,"date":"2024-11-09T20:26:28","date_gmt":"2024-11-09T18:26:28","guid":{"rendered":"https:\/\/biancolievito.it\/?p=28776"},"modified":"2024-11-10T14:53:40","modified_gmt":"2024-11-10T12:53:40","slug":"best-alternative-flours-homemade-bread","status":"publish","type":"post","link":"https:\/\/biancolievito.it\/en\/farine-alternative-pane-fatto-in-casa\/","title":{"rendered":"Best Alternative Flours for Homemade Bread: Guide and Tips"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"28776\" class=\"elementor elementor-28776\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-b0ffaba e-flex e-con-boxed e-con e-parent\" data-id=\"b0ffaba\" data-element_type=\"container\" data-e-type=\"container\" id=\"farine_alternative_eng\" data-no-translation=\"\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-c7213c1 elementor-widget elementor-widget-text-editor\" data-id=\"c7213c1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2>Introduction<\/h2><p>For bread enthusiasts, using <strong>alternative flours<\/strong> offers a unique way to enrich <a href=\"https:\/\/biancolievito.it\/en\/how-to-make-bread\/\"><strong>homemade bread<\/strong><\/a> with new flavors and nutritional benefits. While classic wheat flour remains versatile and widely used, flours like spelt, rye, oat, buckwheat, and Kamut are gaining popularity for their unique nutritional profiles and ability to add distinctive texture and taste to bread.<\/p><p>This article is your detailed guide on using these alternative flours, covering their special characteristics and the best methods to achieve optimal results.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-toc--minimized-on-tablet elementor-element elementor-element-0b2d26f elementor-widget elementor-widget-pp-table-of-contents\" data-id=\"0b2d26f\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;exclude_headings_by_selector&quot;:[],&quot;headings_by_tags&quot;:[&quot;h2&quot;],&quot;container&quot;:&quot;#farine_alternative_eng&quot;,&quot;marker_view&quot;:&quot;numbers&quot;,&quot;minimize_box&quot;:&quot;yes&quot;,&quot;minimized_on&quot;:&quot;tablet&quot;,&quot;hierarchical_view&quot;:&quot;yes&quot;,&quot;scroll_offset&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;scroll_offset_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;scroll_offset_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;min_height&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;min_height_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;min_height_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]}}\" data-widget_type=\"pp-table-of-contents.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div id=\"pp-toc-0b2d26f\" class=\"pp-toc\">\n\t\t\t<div class=\"pp-toc__header\" aria-controls=\"pp-toc__body\">\n\t\t\t\t<div class=\"pp-toc__header-title-wrapper\">\n\t\t\t\t\t<h2 class=\"pp-toc__header-title\">\n\t\t\t\t\t\ttable of contents\t\t\t\t\t<\/h2>\n\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t\t\t<div class=\"pp-toc__toggle-button pp-toc__toggle-button--expand\" role=\"button\" tabindex=\"0\" aria-label=\"Open table of contents\"><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-chevron-down\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M207.029 381.476L12.686 187.132c-9.373-9.373-9.373-24.569 0-33.941l22.667-22.667c9.357-9.357 24.522-9.375 33.901-.04L224 284.505l154.745-154.021c9.379-9.335 24.544-9.317 33.901.04l22.667 22.667c9.373 9.373 9.373 24.569 0 33.941L240.971 381.476c-9.373 9.372-24.569 9.372-33.942 0z\"><\/path><\/svg><\/div>\n\t\t\t\t\t<div class=\"pp-toc__toggle-button pp-toc__toggle-button--collapse\" role=\"button\" tabindex=\"0\" aria-label=\"Close table of contents\"><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-chevron-up\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M240.971 130.524l194.343 194.343c9.373 9.373 9.373 24.569 0 33.941l-22.667 22.667c-9.357 9.357-24.522 9.375-33.901.04L224 227.495 69.255 381.516c-9.379 9.335-24.544 9.317-33.901-.04l-22.667-22.667c-9.373-9.373-9.373-24.569 0-33.941L207.03 130.525c9.372-9.373 24.568-9.373 33.941-.001z\"><\/path><\/svg><\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<div class=\"pp-toc__body\" aria-expanded=\"true\">\n\t\t\t\t<div class=\"pp-toc__spinner-container\">\n\t\t\t\t\t<i class=\"pp-toc__spinner eicon-loading eicon-animation-spin\" aria-hidden=\"true\"><\/i>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8759089 elementor-widget elementor-widget-image\" data-id=\"8759089\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1200\" height=\"628\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/11\/3.webp\" class=\"attachment-large size-large wp-image-28783\" alt=\"Immagine delle Farine Alternative per il Pane Fatto in Casa\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/11\/3.webp 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/11\/3-768x402.webp 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/11\/3-18x9.webp 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/11\/3-150x79.webp 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" title=\"\">\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-db922aa elementor-widget elementor-widget-text-editor\" data-id=\"db922aa\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2>Why Use Alternative Flours in Bread?<\/h2><h4>\u00a0<\/h4><h3>Nutritional Benefits<\/h3><p>Incorporating alternative flours allows you to vary your diet and add <strong>essential nutrients.<\/strong> For example, rye and buckwheat are packed with fiber, which promotes healthy digestion and satiety, while oat flour offers plant-based protein that\u2019s great for a balanced diet.<\/p><h3>Flavor Exploration<\/h3><p>Each flour brings a unique taste that can turn a simple loaf into a flavorful experience. Spelt has a subtly sweet taste, and rye adds a robust, earthy flavor, perfect for creating complex-tasting breads. Adding alternative flours lets you explore a whole range of new flavors, making homemade bread more interesting and versatile.<\/p><h3>Technical Aspects<\/h3><p>The main challenge of using alternative flours is <strong>managing the gluten content<\/strong>. Many of these flours, like rye and buckwheat, have little or no gluten, making the dough less elastic and affecting the rise. However, mixing them with wheat flour or other high-gluten flours can help balance this, resulting in a well-risen, soft bread.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d456651 elementor-widget elementor-widget-image\" data-id=\"d456651\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1200\" height=\"628\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/11\/4.webp\" class=\"attachment-large size-large wp-image-28782\" alt=\"Immagine delle Farine Alternative per il Pane Fatto in Casa\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/11\/4.webp 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/11\/4-768x402.webp 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/11\/4-18x9.webp 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/11\/4-150x79.webp 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" title=\"\">\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-82e5f51 elementor-widget elementor-widget-text-editor\" data-id=\"82e5f51\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2>Complete Guide to the Top Alternative Flours<\/h2><h4>\u00a0<\/h4><h3>Spelt Flour<\/h3><p><strong>Characteristics<\/strong>: Spelt is an ancient grain with a complete nutritional profile. It\u2019s a<strong> good source of protein<\/strong> (around 15%) and fiber, with a light, sweet flavor that pairs well with any type of starting, including <a href=\"https:\/\/biancolievito.it\/en\/how-much-sourdough-to-use\/\"><strong>sourdough<\/strong> <\/a>and <strong><a href=\"https:\/\/biancolievito.it\/en\/levain\/how-to-feed-the-levain\/\">levain<\/a><\/strong>. Due to its gluten content, spelt flour <strong>isn\u2019t suitable for gluten-free baking<\/strong>.<\/p><p><strong>Tips for Use<\/strong>: Spelt flour <strong>absorbs more water<\/strong> than wheat flour, so be sure to hydrate the dough adequately, using <em>65%-75% hydration<\/em> <em>(650g of water per 1kg of spelt flour)<\/em>. Given its high protein level, try using an <a href=\"https:\/\/biancolievito.it\/en\/autolyse\/\"><strong>autolysis<\/strong><\/a> method for about <strong>20 minutes<\/strong> to make spelt-based bread more manageable. Mixing it <strong>50\/50 with wheat flour<\/strong> can make the dough easier to work with.<\/p><p><strong>Best For<\/strong>: Leavened bread, pizza.<\/p><h4>\u00a0<\/h4><h3>Rye Flour<\/h3><p><strong>Characteristics<\/strong>: Rye is a darker, <strong>fiber-rich flour<\/strong> (around 20%) ideal for rustic bread. It has a <strong>robust flavor<\/strong> and <strong>dense texture<\/strong> and is naturally <strong>low in gluten<\/strong>, making it best for compact breads.<\/p><p><strong>Tips for Use<\/strong>: Rye flour works well with levain starter, which enhances its flavor and natural acidity. For this reason, when preparing rye bread, you can use e<strong>qual parts Levain starter and flour<\/strong> (for example, 100g of mature Licoli for every 100g of flour)<\/p><p>For a softer bread, use a blend of <strong>30%-40% rye with wheat flour.<\/strong><\/p><p><strong>Best For<\/strong>: Homemade bread<\/p><h4>\u00a0<\/h4><h3>Buckwheat Flour<\/h3><p><strong>Characteristics<\/strong>: <strong>Gluten-free<\/strong> and suitable for celiacs, buckwheat flour has a distinct, <strong>nutty flavor<\/strong> and adds a crumbly texture\u2014ideal for those looking for gluten-free bread options.<\/p><p><strong>Tips for Use<\/strong>: Use up to <strong>20% buckwheat flour with gluten-containing flours<\/strong> to maintain good structure and balanced flavor. Buckwheat works well with pre-ferments like <a href=\"https:\/\/biancolievito.it\/en\/biga-poolish\/\"><strong>biga, poolish,<\/strong><\/a> and <a href=\"https:\/\/biancolievito.it\/en\/how-to-use-sourdough\/\"><strong>sourdough starter<\/strong><\/a>.<\/p><p><strong>Best For<\/strong>: Shortcrust pastries, homemade bread, and pasta.<\/p><h4>\u00a0<\/h4><h3>Oat Flour<\/h3><p><strong>Characteristics<\/strong>: Oat flour has a light, slightly sweet taste and is high in <strong>fiber<\/strong> and <strong>protein<\/strong> (about 14%). It also contains essential fatty acids, such as linoleic acid.<\/p><p><strong>Tips for Use<\/strong>: Since oats have limited rising capacity, combine<strong> oat flour with gluten-containing flour in a 20%-40% ratio<\/strong>. Hydration is key to achieving a smooth dough, so use around <strong>65%-70% water<\/strong> before integrating it.<\/p><p><strong>Best For<\/strong>: Baked goods, shortcrust pastries, cookies, and homemade bread.<\/p><h4>\u00a0<\/h4><h3>Kamut Flour<\/h3><p><strong>Characteristics<\/strong>: Kamut, derived from an ancient durum wheat variety, has a slightly buttery taste and is rich in minerals like selenium and magnesium. With a good gluten content, Kamut flour is one of the alternative flours that works well in bread without heavy mixing.<\/p><p><strong>Tips for Use<\/strong>: Kamut dough can be delicate, so knead it gently. A <strong>70\/30 mix of Kamut and wheat flour<\/strong> provides a stable, soft structure.<\/p><p><strong>Best For<\/strong>: Baked goods, shortcrust pastries, cookies, and homemade bread.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f9e9cd5 elementor-widget elementor-widget-image\" data-id=\"f9e9cd5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1200\" height=\"628\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/11\/5.webp\" class=\"attachment-large size-large wp-image-28781\" alt=\"Immagine del pane preparato con Farine Alternative\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/11\/5.webp 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/11\/5-768x402.webp 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/11\/5-18x9.webp 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/11\/5-150x79.webp 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" title=\"\">\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6ed5082 elementor-widget elementor-widget-text-editor\" data-id=\"6ed5082\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2>Practical Tips for Baking with Alternative Flours<\/h2><p>Using alternative flours comes with a few challenges, especially around hydration, rising times, and blending with other flours. Here are some tips to help you achieve high-quality homemade bread:<\/p><p><strong>HYDRATION<\/strong><\/p><p><span style=\"font-size: 18px; text-align: var(--text-align); color: var( --e-global-color-text );\">Certain alternative flours, like spelt and rye, require more hydration than wheat flour. Water is essential to improve dough elasticity and achieve an even rise. Try adding about 10% more water than you would with a wheat-only dough.<\/span><\/p><p><strong>RISING TIMES<\/strong><\/p><p>Alternative flours, particularly gluten-free ones, may need different rise times. Rye flour, for instance, ferments faster, so you\u2019ll need to keep an eye on it to prevent collapsing. Generally, a longer rise at a lower temperature (66-68\u00b0F) brings out the best flavors.<\/p><p><strong>BLENDINIG WITH OTHER FLOURS<\/strong><\/p><p>Blending alternative flours with wheat flour is a common practice to improve structure and rise. For compact, rustic breads, use a higher amount of rye or oat flour, while for softer breads, increase the wheat flour ratio.<\/p><p><strong>BAKING<\/strong><\/p><p>Each flour has an ideal baking temperature that affects the crust and texture. For dense flours, like rye and buckwheat, bake at a slightly lower temperature (350-375\u00b0F) for even cooking. Kamut flour, on the other hand, does best at higher temperatures (400-425\u00b0F) to get a crisp crust.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8eae283 elementor-widget elementor-widget-heading\" data-id=\"8eae283\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">FAQ<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-38eeffb elementor-widget elementor-widget-pp-faq\" data-id=\"38eeffb\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;faq_layout&quot;:&quot;accordion&quot;,&quot;accordion_type&quot;:&quot;accordion&quot;,&quot;toggle_speed&quot;:300}\" data-widget_type=\"pp-faq.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"pp-faqs pp-advanced-accordion pp-toggle-icon-align-right\" id=\"pp-advanced-accordion-38eeffb\" data-accordion-id=\"38eeffb\">\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-5961\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"1\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tWhat\u2019s the best alternative flour for beginners?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-5961\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"1\">\n\t\t\t\t\t<p>If you\u2019re just starting out, <strong>spelt flour<\/strong> is a great choice. It has a good gluten content and requires fewer adjustments compared to other flours.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-5962\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"2\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tHow can I make gluten-free bread?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-5962\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"2\">\n\t\t\t\t\t<p><a href=\"https:\/\/biancolievito.it\/en\/category\/senza-glutine\/\"><strong>Gluten-free bread<\/strong><\/a> can be made with flours like buckwheat or rice, but it typically requires natural binders (such as psyllium husk) to improve structure. Check out the section on gluten-free flours for more tips.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-5963\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"3\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tWhich alternative flours are high in protein?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-5963\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"3\">\n\t\t\t\t\t<p><strong>Spelt<\/strong> and <strong>Kamut<\/strong> flours are protein-rich and easy to work with, making them ideal for anyone looking to bake nutritious, well-structured bread.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-5964\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"4\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tHow should I store bread made with alternative flours?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-5964\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"4\">\n\t\t\t\t\t<p>Bread made with alternative flours tends to<strong> dry out more quickly<\/strong>. It\u2019s best to store it in a <strong>cloth bag<\/strong> or wrapped in a <strong>linen towel<\/strong> at <strong>room temperature<\/strong>.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2f23b13 elementor-widget elementor-widget-text-editor\" data-id=\"2f23b13\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2>Conclusion<\/h2><p>Using alternative flours for homemade bread is a fantastic way to explore new flavors and improve your diet. With a few technical adjustments and a bit of patience, you can create breads with unique flavors and textures. Try experimenting with these ingredients in your home baking to rediscover the joy of <a href=\"https:\/\/biancolievito.it\/en\/bread-pizza\/\"><strong>artisanal bread<\/strong><\/a> and exciting new tastes. And as always, don\u2019t be afraid to experiment and create your own recipes!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Introduzione Per gli appassionati della panificazione, l\u2019utilizzo di farine alternative rappresenta un&#8217;opportunit\u00e0 per arricchire il pane fatto in casa con nuovi sapori e propriet\u00e0 nutritive. Sebbene la classica farina di grano rimanga una delle pi\u00f9 versatili e utilizzate, farine come quella di farro, segale, avena, grano saraceno e Kamut stanno guadagnando popolarit\u00e0 per il loro [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":28809,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[4265],"tags":[5896],"class_list":["post-28776","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-materie-prime","tag-eng"],"_links":{"self":[{"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/posts\/28776","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/comments?post=28776"}],"version-history":[{"count":32,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/posts\/28776\/revisions"}],"predecessor-version":[{"id":28826,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/posts\/28776\/revisions\/28826"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/media\/28809"}],"wp:attachment":[{"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/media?parent=28776"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/categories?post=28776"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/tags?post=28776"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}