Vegetables & Others
Substitutes for Wheat Flour in gelato
Wheat flour is a fine powder milled from wheat grain, roughly 88% dry solids that are predominantly starch (~73%) with about 10% protein (gluten-forming) and only trace free sugar. In gelato it is a functional thickener, not a sweetener or freezing-point modifier. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Swap ~1:1, then -67% solids, adjust to compensate.
Swap ~1:1, then -76% solids, adjust to compensate.
Swap ~1:1, then -88% solids, adjust to compensate.
Swap ~1:1, then softer (PAC +585), +12% solids, adjust to compensate.
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