PEK Academy
Technical guidance for gluten-free or lactose-free baking. This category explains how to replace structure, manage water and choose flours, starches, fats and liquids to prevent crumbly, gummy or excessively dry textures.
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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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In gluten-free baking, a single naturally gluten-free flour is rarely a reliable 1:1 replacement for wheat flour.
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