PEK Academy
PEK category with practical methods, symptoms and solutions for more reliable baking.
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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.
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Do not automatically replace wheat flour with almond flour 1:1. First identify whether you have full-fat finely ground almonds or defatted almond flour made after oil extraction.
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In gluten-free baking, a single naturally gluten-free flour is rarely a reliable 1:1 replacement for wheat flour.
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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.
Starch builds the main baked crumb framework as it heats, but raw starch alone retains gas poorly. More fibre or binder usually requires more liquid; do not change either in isolation.
Too little liquid, incomplete hydration, or too much buckwheat flour. Add water 2–3 g at a time, bring the dough together and rest at least 10 minutes.