Gluten-free Flour: When and Why to Use?

Gluten-free flour is a type of flour that does not contain gluten, which is a protein found in wheat, barley, rye, and some other grains. Gluten-free flours are typically made from grains and other ingredients that do not contain gluten, such as rice, corn, potato, almond, coconut, or chickpea flour. Some common types of gluten-free […]

Unlocking the Science of Gluten: Understanding its Role in Flour and Baked Goods

Gluten, a protein composite, plays a pivotal role in the world of baking, particularly in the context of wheat, barley, and rye. Comprising two distinct protein molecules, glutenin and gliadin, gluten emerges when flour and water unite, forming a structure that imparts elasticity and a chewy texture to dough. In the broader nutritional spectrum, protein […]