Wheat, oats, and wheat flour contain important binders, proteins called gluten. Gluten-free cakes are made with a gluten-free flour such as rice, almonds, tapioca, beans, arrows, millet, sorghum, quinoa, teff, and soy flour.
Usually, these two or three gluten free baking mix of flour mimics the taste and texture of wheat flour, which we all know well. However, after you find a flour mixture that suits your recipe, you will find that your dough has no elasticity and structure.
The two most popular gluten substitutes are xanthan and guar. Many people have difficulty digesting guar candy. Therefore, xanthan gum is the most common substitute used for gluten in most recipes and packaged gluten-free foods.
You can find bottles or small bags of gluten-free products at any health food store, and I recently found them at several large chain stores on Baking Island!
Baking without gluten is no longer as difficult as it was a decade ago. With doctors in America now recognizing and testing celiac disease and gluten intolerance, the baked food market has been opened to turn your old recipes containing gluten into delicious gluten-free products.
The amount of non-gluten food has also increased significantly in the last ten years! It is now possible to find many fine-grained gluten-free granules to be used instead of flour for baking.