The Test Kitchen
Why Gluten-Free Baking Fails—and How Flours, Starches, and Binders Rebuild What Gluten Did
Gluten-free baking failures stem from the absence of gluten's complex functions, but understanding how whole grain flours, starches, and binders work together can rebuild structure and texture. This article offers a scientific approach and diagnostic framework to overcome common gluten-free baking challenges.
Marco Alves·October 21, 2026
