Tag: Vinegar baking

Over 50% of home bakers have run out of a pantry staple at the last minute. For those who find themselves without cream of tartar, there are several effective natural alternatives to help stabilize egg whites, prevent sugar crystallization, and create a tangy flavor in baked goods.

According to food science research, the acetic acid in vinegar can indeed modify the gluten structure in dough, leading to a more tender and less chewy baked good. While it inhibits strong gluten development, this process does not eliminate gluten, a critical distinction for individuals with dietary restrictions.