If you're sensitive to gluten—or having a hard time finding AP flour.
Gluten-free food is not a fad. It's here to stay. For a variety of reasons, mostly health-related, a good percentage of the population now chooses not to eat gluten. You don't have to have made that choice yourself to need a few great gluten-free recipes in your back pocket; you simply have to want to cook for someone who has.
It's not enough to create recipes that are"great for gluten-free"; we wanted to create great recipes that just happened to be gluten-free. When gluten absorbs water , it forms long, stretchy, elastic strands that define the structure of a batter or dough. Then when you cook it, the heat causes the starch granules to swell up, thickening and forming irreversible bonds with the water, the process called gelatinization. As the water inside the protein network heats, it changes into steam, which forces the network to expand; this is steam leavening. The final step is coagulation.
Finding the perfect balance with gluten is an art, and replacing gluten with something else entirely can be challenging.
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