Making sweets without flour is a difficult journey

When making sweets, flour is an important ingredient that determines the shape and texture of baked goods and cakes. However, in recent years, flour-free sweets have been attracting attention due to the rise in allergies, gluten intolerance, and health consciousness. While these efforts have many appealing and beneficial aspects, they also come with some challenges when making them.

1. The difficulty of choosing a wheat flour substitute
Ingredients used as substitutes for wheat flour include almond flour, rice flour, tapioca flour, and coconut flour. However, each of these has different properties and it can be difficult to achieve the elasticity and binding power of wheat flour. For example, rice flour creates a light texture but is difficult to make a moist cake. On the other hand, almond flour adds a rich flavor but is expensive and has a high oil content that requires adjustment.

2. Adjusting the doneness and texture
When it comes to flour-free sweets, it can be difficult to gauge when they're done. Flour contains a protein called gluten, which gives dough elasticity and allows it to rise and hold its shape, but alternative flours lack this property, resulting in dough that doesn't rise easily and tends to crumble. This means repeated trial and error is required to get the cooking process and baking times right.

3. Harmony of flavors and satisfaction
Wheat flour is nearly tasteless and does not interfere with the taste of other ingredients, but substitutes can have strong individual characteristics. For example, coconut flour has a unique scent that may not be popular with everyone if it is too strong. Also, it is often necessary to adjust the sugar and fat to achieve the same sweetness and satisfaction as regular sweets.

4. Cost and availability
Compared to regular flour, substitutes tend to be more expensive. Also, certain ingredients may be hard to find in some areas. This can add to the cost of ingredients and make the production process more complicated.

Summary <br data-mce-fragment="1">Making sweets without flour is a challenging field. Although it is difficult, if successful, you can provide sweets that cater to allergies and health-conscious people and that will please many people. This challenge requires trial and error and ingenuity, but the sense of accomplishment when it is completed is great.


All of BEYOND SWEETS' sweets are gluten-free and do not contain wheat flour.
Through our unique manufacturing process and blend of alternative ingredients, we have achieved a taste and satisfaction that is just as good as sweets made with wheat.

Click here for a list of BEYOND SWEETS wheat-free sweets>>

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