Hydrocolloids vs. Gluten: The Secret to Better Gluten-Free Baking

Cape Crystal Brands12 Apr, 2025Shopping

Quinoa flour has a surprising 15.6% protein content, making it perfect for gluten-free baking. When mixed with hydrocolloids like xanthan gum, it creates tasty and textured baked goods. Hydrocolloids are key in gluten-free baking, helping make a variety of treats, from cakes to breads.