Wheat Flour and Eggs

摘要

In the last issue, guest columnist Mary Schaefer, formerly a Disney pastry chef who now works for the Notter School in Orlando, Fla., provided a primer for baking gluten-free cakes and pastry. Since the process of removing gluten from baked goods requires you to consider several ingredients in order to replace the functionality of wheat flour, we thought it would be a good idea to review the role wheat flour plays in baking. This article was originally printed in the March/ April 2001 edition of ACD.