PEK Academy
This category explains what individual ingredients actually do in a formula. Flour, eggs, fats, sugar, chocolate, fruit and thickeners shape structure, flavour, colour, moisture and stability.
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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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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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For instant yeast, a useful general starting point is fresh yeast × 0.33. For active dry yeast, a professional guideline is about fresh yeast × 0.40.
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For creaming, butter should be pliable but still hold its shape: light finger pressure leaves a shallow dent, the edges remain visible, and the surface is not greasy or shiny.
Shortcrust pastry needs limited gluten development, while strudel dough needs a strong but relaxed gluten network.
In gluten-free baking, a single naturally gluten-free flour is rarely a reliable 1:1 replacement for wheat flour.