Tag: Baking blends

While marketing might suggest a simple switch, many experienced bakers know that a 1 to 1 gluten-free flour blend is not an identical substitute for traditional all-purpose flour. Subtle differences in ingredients, texture, and behavior can significantly impact the final baked good.

According to a 2024 survey, over 30% of US households purchase gluten-free products, reflecting a rising demand for alternatives to traditional wheat flour. For those with celiac disease or gluten sensitivity, understanding **what is the gluten-free version of all-purpose flour?** is a crucial first step in creating delicious and safe baked goods.