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Basic Pack: 20 Gluten-free Recipes (English l 繁中)
CourseA must-have foundational course for anyone who want to learn gluten-free food making! (English l 繁中)
$3,780
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Gluten-free Sweet Potato Chestnut Bun (Vegan)
CourseDelicious and healthy. Free of gluten, dairy, egg, soy, nuts.
$189
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Gluten-free Uji Matcha Cookie (Vegan)
CourseCrunchy and delicious! No vegan butter and margarine. Free of gluten, dairy, egg, soy, nuts.
$189
What is Gluten?
“Gluten” comes from the Latin word meaning "glue".
It is a collective term for the proteins of wheat, rye, barley, oats or their crossbred varieties and derivatives, according to EU regulations.
Gluten is the main component in wheat that gives its baking quality.
The structure of a dough depends on the gluten protein.
Gliadin
Viscosity and extensibility (stretching)
Glutenin
Elasticity and strength
The protein is the important framework that supports the dough to maintain its shape and trap carbon dioxide (CO2) produced by yeast or baking powder during dough fermentation and baking.
This trapping mechanism allows dough to rise, creating an airy, light, and chewy texture.
If no gluten, how do we bake?
Since gluten is responsible for building the dough structure and provide strength, elasticity and allow you to stretch, you cannot use the same concept as you handle wheat to the gluten-free ingredients.
Watch our video below to get a basic understanding.
Wheat-based baking and gluten-free baking are two different worlds.
In gluten-free baking, we combine all kinds of gluten-free flours to make up different composition of protein : starch ratio, depending on what we want to make.
We also make use of binders and other ingredients to increase the elasticity of the dough.
Learn about gluten-free cooking with us today!