PEK Academy
Technical guidance on flour strength, water absorption, gluten development and starch gelatinisation. Learn why different flours need different hydration and how they affect volume, elasticity and crumbliness.
Start here
Core guide
A gluten-free flour blend is not a single substitute for wheat flour. Reliable structure comes from a balance of fine flour, starch, an appropriate binder, enough water and sufficient hydration time.
Read →Recommended reading
Tapioca is the name for starch and processed products made from cassava root. In baking, the usual ingredient is refined tapioca starch, which many brands also call tapioca flour.
Read →Recommended reading
Shortcrust pastry needs limited gluten development, while strudel dough needs a strong but relaxed gluten network.
Read →All content
In gluten-free baking, a single naturally gluten-free flour is rarely a reliable 1:1 replacement for wheat flour.