Gluten-free baking

Gluten-free baking involves creating baked goods without gluten, a protein found in wheat, barley, and rye that provides elasticity and structure. Instead, substitutes like rice flour, almond flour, or tapioca starch are used, often combined with binders such as eggs or xanthan gum to mimic gluten's supportive properties. The goal is to achieve a texture and taste similar to traditional baked goods while accommodating those with gluten sensitivities or celiac disease. It requires careful ingredient selection and techniques to ensure the final product is both pleasing and structurally sound.