Category: Baking techniques

Amaranth, a gluten-free pseudocereal, contains a high concentration of protein, calcium, and iron. While traditional roti is made with wheat flour, the question of whether roti can be made with amaranth flour is common for those seeking gluten-free alternatives. The answer is yes, but the method differs significantly from standard wheat-based recipes.

Despite its light, airy reputation, traditional angel food cake is not gluten-free, relying instead on wheat-based cake flour for its signature tender crumb. The good news is, a perfectly fluffy and delicious gluten-free angel food cake is absolutely achievable with the right ingredient substitutions and careful technique.

According to baking industry estimates, bread can lose anywhere from 10% to 25% of its original dough weight during the production process. This significant weight reduction is known as the baking loss of bread and is a critical factor for both home bakers and large-scale bakeries to understand.