Learn how to use gluten free flours the right way!

As awareness of gluten sensitivity and celiac disease has increased, so has the demand for gluten-free alternatives in baking and cooking. One of the most critical aspects of gluten-free baking is the selection of the right flour. In this guide, we will delve into the world of gluten-free flours, exploring their properties, uses, and how they interact in recipes.

The difference between gluten and gluten free flour

Baking with gluten-free flours poses unique challenges compared to traditional flours containing gluten. Gluten, a protein crucial for structure and elasticity in baking, is absent in gluten-free options. This absence makes it harder to achieve the desired texture, rise, and structural integrity in gluten-free baked goods. Challenges include the lack of elasticity, difficulty in providing structural support, absence of a natural binding agent, and variability among gluten-free flours.

Successful gluten-free baking requires a careful understanding of ingredient ratios, experimentation, and often the use of additional stabilizers to compensate for the absence of gluten. Despite these challenges, ongoing advancements in gluten-free baking have resulted in various flour blends and techniques to help overcome these obstacles.

Our favourite flours and their differences

In order to help you in this gluten-free baking journey, we wanted to share some of our recommandations. So here are our favourite types of gluten-free flours commonly used in baking, along with explanations of why they are great substitutes for wheat flour, and what are their advantages and disadvantages.

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