04/12/2026
DID YOU KNOW?!...
Did you know that gluten derived from wheat, barley and rye is actually a protein, not a 'gum' or 'glue'? And that baking with a basic gluten-free 1:1 flour leaves us flat in the protein sector, causing breads, rolls and other yeast and sourdough based baked goods not to rise?...
That's right, the proteins that are in wheat gluten are called gliadin & glutenin, and it's what gives us that chewy, bouncy, wonderful texture we love so much. So how do we get that in gluten-free baking? Well let's talk about that...
In order to get that chewy texture, soft billowy inside and crisp outside for breads, and that stretchy pull for cinnamon rolls and other baked goods we have to replace the protein we lost by using gluten-free flours. And not just any protein, but rather a combination of protein and starch so that we have a composition that creates the chewiness like a gum and the structure like a protein. So to do this, one option is to use 100% whey isolate along with expandex tapioca starch. This combined with a proper gluten-free 1:1 flour not only mimics that wonderful gluten texture but can actually do an even better job!
One of the best things about gluten free baking is our many, many options! When we bake with wheat flour we bake with just that; wheat flour. But in the world of gluten free there are endless possibilities of combinations to not only recreate but elevate our baked goods! More wonderful chewiness, more Epic gooeyness, and complexities of flavors that we are just beginning to explore!
So get excited because in the future I will be teaching tips and tricks on how to elevate your gluten-free baking! It's not just an art, it's a science, and the most wonderful science there is... 💜
Your Friend,
The Violet Baker at Violet Hospitality Group
