Ive been thinking, recipes like pancakes and cookies want you to add flour but say to not overmix or else youll overdevelop the gluten. If i used a substitute that does not contain gluten would i no longer have to worry about over mixing? Does flour have something in it that non-gluten flours dont that would prevent these recipes from forming in the same way?
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I haven’t played with almond flour enough to give you any strong recommendations about how to use it. However, I will say that if your objective is to reduce the chewiness caused by gluten to get a softer end result, there are ways to do that with wheat flour. You can purchase flour with different amounts of protein in it. Low protein flowers, usually sold as “cake flour” will form less gluten. It’s still a good practice not to over-mix. This kind of flour is often found in premade mixes for cakes and other cake-like baked goods, which can often be cheaper in grocery stores than plain cake flour for some silly reason. On the other end of the spectrum, if you want a nice chewy roll or pizza dough, you can buy high protein flour, sold as “bread flour”.
Also, increasing the fat in the recipe will limit gluten production, and resting the dough/batter for a couple minutes before baking will allow gluten that has formed to relax somewhat, giving you a softer end result.
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