Red Seal Baker Practice Exam 2026 - Free Baker Certification Practice Questions and Study Guide

Gluten-free baking involves the use of alternative flours that do not contain gluten, which is a protein found in wheat and related grains. This is essential because gluten is what gives traditional baked goods their structure, chewiness, and elasticity. In gluten-free recipes, bakers often turn to ingredients like almond flour, rice flour, or gluten-free blends that may include starches and gums to replicate the binding properties of gluten.

This approach allows individuals with gluten sensitivities, celiac disease, or those choosing a gluten-free diet to enjoy baked goods without adverse effects. Utilizing alternative flours is critical for achieving the right texture and taste in gluten-free products, making it a foundational aspect of gluten-free baking. In contrast, relying solely on egg-based mixtures, incorporating fats, or excluding dairy does not specifically address the primary requirement of eliminating gluten, which is central to gluten-free baking.