Gluten free vs Wheat baked goods.

This week I decided to look at the differences between gluten free and wheat baked goods because I find myself a little bit sensitive to too much gluten and wanted to how how different my baked good would turn out in taste and looks if I switched flours.

Differences:

  1. Flavour difference –> while wheat flour is consistent in taste gluten free flour can have a range of tastes – sweet, nutty and some have strong flavours -> no gluten free recipe will ever taste like a wheat flour one but doesn’t mean it can’t taste just as good
  2. Texture difference –> gluten free baked goods can have a grittier, denser, or finer texture to them depending on the flour used
  3. Visual differences –> bread won’t rise as high with gluten free, pastries may be flatter, and the browning of baked goods might be different

I think the biggest difference between them would definitely be the taste, I wouldn’t mind trying gluten free flour but I fear I would have to go through a few before I found a taste I liked.

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