Gluten Free vs Flourless:

Cakes are delicious treats that we simply can’t wait to endeavor at the end of a dinner or anytime we crave something sweet. The story are different for people that have celiac disease as the gluten often found in cakes have negative repercussions for them. Hence it is better to not use all-purpose flour when you bake for yourself or someone close to you that might be affected by gluten. But should you avoid flour completely?
The answer to the question above depends on you. There are several cakes you can find on the internet that doesn’t require flour and still taste delicious. Before you cut out flour totally consider the following. One of the biggest reasons flour is added to a cake is to give it some structure. Whether you are trying to get a round cake or a square cake flour can further enhance this. Where gluten plays a fundamental role in traditional flour through its binding properties that are given by the protein, this is not present in gluten-free flour. Therefore in addition to your gluten-free flour, a binding agent can be added whereof starch is the most commonly used.
Coconut flour, oats flour, rice flour and tapioca flour are a few gluten-free flow options you can consider when baking. More eggs will be required when you bake with a gluten-free alternative flour like coconut. Another positive this flour has is the fact that it is high in fiber and contains healthy fats for those that are health conscious. Your heart will thank you when you opt for oats flows due to the fact that it contains beta-glutens that have been proven to lower cholesterol and high blood pressure risk factors in the body. Oats in over-all is also low in carbohydrates compared to other grains. Rice flour is grounded out of long and medium grain rice and used as an alternative to all-purpose flour. This means that you won’t be able to bake bread loaf but it is still suitable for cakes and biscuits or for use in thickening soups. Keep in mind that some brands label their rice flour as rice powder. Tapioca flour is made from cassava roots. The softer inner part of the root is ground to the fine tapioca power your able to buy in stores.
As previously mentioned starch can be added to your baking mix for some binding properties that you would’ve achieved with traditional flour. Potatoes starch is one of the most common and is made from the potatoes root. Because this starch is able to withstand higher temperatures than corn-starch it is perfect for use as a thickener in soups, sources, and your stews. Although potatoes are used to produce potato starch the taste of potatoes is not so evident in the final product. Your cakes will also come out of the oven more fluffy textured and lighter. Besides potato starch, there are several other options you can consider.
Hopefully, this short article has given you some insight into the reason why flour is used in cakes.