Substituting Gluten-Free Flours Baking: Science-Based Ratios & Fixes
Effective substituting gluten free flours baking is not about swapping 1:1 by volume—it’s about matching functional properties: protein structure (gluten), starch gelatinization temperature, water absorption capacity, and enzymatic activity. Gluten-free flours lack viscoelastic networks; successful substitution requires blending at least…