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baker's percentage and gluten free baking

post #1 of 4
Thread Starter 
I recently started a new job that includes a lot of gluten-free dessert baking and testing new recipes. I can't find a baker's percentage chart for gluten-free. The cake recipe tested last week was horrible. It had the texture of sand. Can someone point me to a good reference for using baker's percentages in a gluten-free environment? I must not be searching on the right terms. Thanks.
post #2 of 4

Great question @Krys!

 

Baker's percentage is based off of wheat flours so it will not work AT ALL for gluten free flours. This is where massive experimenting comes into play as well as asking others who have recipes already experimented on and worked out. Also, understanding the science behind baking and why each ingredient is used in a recipe will help with figuring out recipes for gluten-less baked products. 

 

I have a lot of gluten free recipes that I can PM you with. Just let me know what you are looking for and I can go from there. :D

post #3 of 4
Thread Starter 
Thanks. I will pm you the recipe for the horrible cake when I get home today. I guess that's why I couldn't find the info .. darn, I love baker's percentage formulae.
post #4 of 4

Delete please.

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