PEK Academy
Technical guidance on combining gluten-free flours, starches, binders and liquid. Improve volume, flexibility and stability while preventing sandy, dry or overly gummy textures.
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Core guide
A reliable gluten-free cake is not made by swapping wheat flour for one gluten-free flour. Balance flour and starch with liquid, protein or eggs, and a small amount of binder when needed.
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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.
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