Description
Guidelines for substituting gluten, dairy, and animal products in baked goods.
Technical
Gluten‑free doughs rely on hydrolyzed proteins and hydrocolloids to mimic the viscoelastic network of wheat gluten, while dairy‑free fats require emulsifiers to restore spreadability and puffing. Vegan binders such as flaxseed gel or aquafaba provide protein networks that replace eggs, and polysaccharides like xanthan gum adjust viscosity and stabilize emulsions.
Science
Primary Reaction
Protein network formation and emulsion stabilization
Sensory Profile
Aroma ()
nuttyyeastybutteryearthytoasted
Origin & History
Civilization
Various cultures
Era
Modern era
Region