The Baker's Hotline

July 15, 2014 at 2:56pm

Hi Joe- Using gluten-free flour would have its own set of issues. Although the final result may present the same way in your cake (gummy or greasy steaks), it would not be because of the same reasons, as the hydration, incorporation, and stabilization of ingredients in gluten-free baking is a different can of worms entirely. If you have a particular recipe you were interested in trouble shooting, please feel free to give our Baker's Hotline a call at 855-371-2253 and we'd be happy to help you out over the phone. Happy Baking! Jocelyn@KAF
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.