Gluten-Free Baking Myth-Busting: Separating Fact from Fiction for Better Bakes

Gluten-free baking has become increasingly popular in recent years, driven by the growing demand for gluten-free products and the desire to cater to individuals with gluten intolerance or sensitivity. However, with the rise of gluten-free baking, numerous myths and misconceptions have emerged, often leading to disappointing results and a general perception that gluten-free baked goods are inferior to their traditional counterparts. In this article, we will debunk some common myths surrounding gluten-free baking, separating fact from fiction to help you achieve better bakes.

Myth 1: Gluten-Free Flours are Interchangeable

One of the most prevalent myths in gluten-free baking is that all gluten-free flours are interchangeable. This couldn’t be further from the truth. Different gluten-free flours have unique properties, such as texture, flavor, and nutritional content, which affect the final product. For example, almond flour is high in fat and protein, …