Tagged: , , ,

Viewing 3 reply threads
  • Author
    Posts
    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      March 31, 2020 at 8:36 am
      Post count: 223
      #34194

      Hello Community – please provide your insights and support.
      I will also cross post this in Gluten Free and Cake Ingredients.

      What would be the best replacement for cake flour? Want to eliminate the wheat for allergen concern.

    • Profile PhotoZziwa
      Participant
      @kamos-bakehouse-ltd
      April 1, 2020 at 10:10 am
      Post count: 49
      #34209

      just a little concern what is your biggest concern the wheat flour or the gluten? but this is my view,the cake structure being mostly dependent on the proteins in the eggs there leaves less or no work for the glutenin in the flour although i dont think u can do away with the wheat flour completely but can use potato flour or corn flour that is my opinion

      • Profile PhotoMark Floerke
        Keymaster
        @independant-consultant
        April 16, 2021 at 8:29 am
        Post count: 223
        #39617

        Thank you always for your contributions @kamos-bakehouse-ltd

        Gluten Free is a very popular category, had has grown enormously in the past 10-15 years, with much of the commercial growth in the last 5-6 years.  Some people have allergies to gliadin, and celiacs suffer from an autoimmune disease that reacts to gliadin.

        Yes, you are correct, it takes a multi ingredient approach of starches, proteins, and in some cases also gums.  Arla whey protein concentrate is a great tool for these applications as well:  https://bakerpedia.com/arla-foods-ingredients/

         

    • Profile PhotoKevin
      Participant
      @kevipai
      April 13, 2021 at 12:47 am
      Post count: 1
      #39471

      It’s never too late. Gluten is a protein present in wheat flour, which is widely used in commercial and homemade baked goods. Gluten is also found in flour made from barley, rye, spelled, and triticale, a cross between wheat and rye. Gluten helps the dough to rise and lends shape and a chewy texture to baked goods. Wegmans offers their own store-brand gluten-free packaged options for baking mixes, snack bars, pasta (corn-based), frozen waffles, chicken nuggets, chicken strips, and macaroni & cheese.

    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      April 16, 2021 at 8:31 am
      Post count: 223
      #39618

      Thank you @kevipai for your contribution!  Good suggestion for our UK retail members.  Have you come across commercial blends like the Wegmans as well?

  • Author
    Posts
Viewing 3 reply threads
  • You must be logged in to reply to this topic.