Eli5: what happens in baking if i use, say, almond flour instead of wheat flour?

Question

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?

In: Other

Answer 1

>Does flour have something in it that non-gluten flours dont that would prevent these recipes from forming in the same way?

Well, the answer to that is gluten. If you’re doing short development cooking like pancakes or some cookies, I’ve found that you can cook them pretty confidently as if you had properly mixed a glutenous mix.