date:Oct 31, 2018
lternative flours and starches used in cakes.
Wheat flour contains proteins that form gluten. Its this elastic gluten framework that stretches to contain the expanding leavening gases during the baking process. In a nutshell, the gluten in flour is what helps to give cakes and other baked goods their structure.
As gluten-free baked goods have grown in popularity, so too has the need for new alternatives to wheat flour. Commonly, blends are employed, with each part assigned a function inherent