Starches

Why Gluten-Free Baking Fails—and How Flours, Starches, and Binders Rebuild What Gluten Did

Gluten-free baking failures stem from the absence of gluten's complex functions, but understanding how whole grain flours, starches, and binders work together can rebuild structure and texture. This article offers a scientific approach and diagnostic framework to overcome common gluten-free baking challenges.