AP flour gives you crunchy crusts, pillowy interiors, and flaky layers. Think of a croissant or a soft dinner roll—those textures are built on gluten’s backbone. Gluten-free flour, by contrast, tends to give you denser, crumblier results. Cakes can be gummy; cookies spread more or get too crisp.
Vital Wheat Gluten Flour vs All-Purpose Flour: Everything You Need to
But don’t lose hope! Some gluten-free flours excel in specific areas. For example, almond flour makes outrageously moist, nutty cakes, and tapioca starch alone can create chewy brownies that fool even gluten-eaters. It’s not “bad”—it’s just a different animal.
