What is a key consideration for home cooks when substituting breadfruit flour for wheat flour in baking recipes?
Answer
Recipes might require added gums or binding agents due to the lack of gluten structure
Breadfruit has the capability of being processed into a gluten-free flour alternative, which is beneficial for those avoiding gluten. However, because wheat flour naturally contains gluten—the protein responsible for elasticity—baking with gluten-free starches requires adaptation. Since breadfruit flour lacks this elastic component, baked goods made with it will inherently lack the typical structure provided by gluten. Therefore, cooks must often incorporate supplementary binding agents, such as specific gums, to achieve the desired texture and structure in the final product.
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