If you’re like most baking professionals, the market move toward gluten-free hasn’t been lost on you. For both medical and general wellness reasons, many consumers are making the switch from wheat-based products to gluten-free. But, bakers beware: producing gluten-free baked goods is not a plug-and-play situation. In other words, you simply cannot substitute gluten-free ingredients for traditional ingredients and expect great results. In order to effectively capitalize on the gluten-free opportunity, modifications to bake times, product optimization and oven management are key.
ECD’s Baking Subject Matter Expert, Ray Pearce, was featured on BAKERpedia.com. Read more about his guest blog here:
Ray is often featured on BAKERpedia as a guest author and subject matter expert around optimizing baking products with thermal and temperature profiling. You can research all his posts on BAKERpedia here: https://bakerpedia.com/author/ray-pearce/