For those of us who are not able to eat gluten, baking can be a real challenge. Today’s post is very scientific, but simply explained, so that even those of us who are not scientists, can understand it.
Do you miss the convenience and ease of baking with wheat flour? Just add water, and a few simple ingredients, and you were able to whip up a pizza, bread, cakes, cookies, etc, without having to test recipe after recipe; failure after failure; until you found ingredients that when combined, created tasty gluten-free treats? What is the reason that gluten based wheat flour is so easy to use – other than the fact that it contains gluten?
https://www.youtube.com/embed/zDEcvSc2UKA” target=”_blank”>America’s Test Kitchen shows us just what gluten is