You might have seen gluten-free food and ingredient options around Singapore over the past years, and they include gluten free cakes in Singapore. What exactly is gluten? Gluten is a protein you can find in grains and wheat. Gluten is hard to digest. Some people experience an autoimmune response called celiac disease. The symptoms include headaches, diarrhoea, and bloating. Like milk, gluten is not entirely bad for the body. Some people have a lower tolerance for it.
Here are the differences between regular cakes and gluten free cakes in Singapore:
- INGREDIENTS
Regular cakes
The main ingredient for regular cakes is milled flour, such as all-purpose flour, cake flour, wheat flour, and cornstarch.
Gluten-free cakes
Because ordinary flours have gluten, a gluten free bakery in Singapore uses gluten-free substitutes, such as amaranth flour, almond flour, arrowroot flour, coconut flour, and cassava flour.
Cake shops usually combine two or more gluten-free flour substitutes.
- BAKING PROCESS
Regular cakes
There is no unique process for baking regular cakes apart from ensuring all ingredients are in the appropriate measurement; the batter is baked at the right temperature and time.
Gluten-free cakes
Baking gluten-free cakes are much more complex than baking a diabetic friendly cake in Singapore. The bakers must use separate baking tools and equipment for gluten-free cakes. Any traces of gluten protein in the tools or ingredients could affect the final product and trigger celiac disease.
- FLAVOUR
Regular cakes
Regular cakes have consistency when it comes to taste. The milled flour is usually bland and powdery.
Gluten-free cakes
Gluten-free cakes have different flavours depending on the flour substitute you use. They usually taste sweet and nutty. You can combine gluten-free flours to make a sugar free cake in Singapore to achieve different flavours.
In conclusion, gluten-free and regular cakes don’t have many differences in visual, taste, and baking processes. Only the ingredients set the two apart.
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