A crucial lesson for bakers is to avoid overmixing batter, as it can result in tough and dense products. This is especially relevant in traditional baking, where gluten develops through mixing. Conversely, gluten-free baking requires a different approachâmore mixing is necessary to effectively incorporate binding agents, since gluten is absent. Key ingredients such as xanthan gum, guar gum, and egg replacements must be thoroughly mixed to maintain structure. Additionally, incorporating high-protein ingredients like yogurt or cottage cheese can enhance the stability and texture of gluten-free baked goods.
One of the most important lessons you can learn as a baker is not to overmix your batter. Too much mixing will result in tough and dense baked goods.
When baking with gluten-free flour, you'll have to go against what you know about baking and actually mix more, as gluten-free bakes rely on other binding ingredients.
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