Gluten is a protein commonly found in grains and wheat, making them stretchy and binding them together. Some people are sensitive to gluten (celiac disease); whenever they eat food with gluten, they experience diarrhoea, bloating, gas, constipation, abdominal pain, and constipation. But they can still enjoy desserts through gluten free cakes in Singapore!
Instead of using traditional grain or wheat flour, a gluten free bakery in Singapore uses several alternatives. Here are the most common gluten-free alternative flours:
It is common in Asian countries to use rice flour in their local desserts and delicacies. Rice flour is fine-milled white rice used as a thickening agent for many dishes. As the main ingredient in the food, rice flour has a sticky and chewy texture. They are also perfect for pan-fried dishes. Mochi is one of the most popular rice flour dishes globally. Because rice flour is gluten-free, bakers use them for gluten-free cakes served in a keto restaurant in Singapore.
Potato flour comes from dried, cooked potatoes ground into fine powder. Although potato flour is not suitable for a diabetic friendly cake in Singapore, they are gluten-free! Potato flour has a sweet taste and a fluffy texture and consistency.
Almond flour comes from blanched almonds pounded into power consistency. Besides the almond taste, almond flour has a distinct sweet and nutty flavour with bitterness. As gluten free cakes in Singapore, almond flour has a light and fluffy texture.
Buckwheat flour is fine-milled buckwheat seeds. The two types of buckwheat flour are light and dark. Light buckwheat flour is fine-milled seeds without the hull, while dark ones are fine-milled seeds with the hull. Buckwheat flour has an earthy, grassy, and savoury taste.
Can you guess what flour is used for your gluten free cakes in Singapore?
Ange Bakes Keto provides diabetic-friendly and gluten free cakes in Singapore for everyone. Visit Ange Bakes Keto today.