The Role of Starch in Gluten Free Breads
I understand that starch is added to gluten free breads for texture and moisture. My question is wouldn't a grain based gluten free flour have starch in it, just like wheat, or are we adding extra to make up for the lack of gluten which also gives the bread texture and moisture as well as structure?
My next question is can one get around adding all that 'extra' starch using the flour itself? With ideas like scalding the flour or making a tangzhong? Then all one needs to add is something for structure like psyllium husk powder.
Just thinking of ways around nutritionally empty add-ins.