What Can I Use In Place Of Gluten For Baking?
There are several options for substituting gluten in baking, including almond flour, coconut flour, potato starch, rice flour, and tapioca starch. Each alternative has its unique characteristics, and determining the best substitute for a specific recipe depends on several factors, such as the desired texture and taste. It is essential to follow a recipe that specifically calls for gluten-free alternatives or experiment with different ratios and combinations of alternative flours to achieve the desired outcome.