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‘Baked Cheesecakes’ course
In the ‘Baked Cheesecakes’ course, flour is added to the cream mixture. I would like to prepare a gluten-free version. Could you please advise if I can substitute the flour with almond flour or tapioca flour, or if you recommend other alternatives?
Thank You
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1 Responder
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Scoolinary Team
Hello Ana!
Welcome to the Scoolinary community!
Yes, it is definitely possible to adapt the recipe for a gluten-free version. Instead of using wheat flour (cake flour) in the cheesecake mixture, we recommend substituting it with cornstarch.
Cornstarch is ideal because it provides structure without affecting the creamy texture of the cheesecake, and it is naturally gluten-free. Use the same amount as indicated for the cake flour in the recipe (20 g).
Regarding the options you mentioned:
Almond flour: it is heavier and richer in fat, which could alter the texture and make the cheesecake denser. It’s not the best choice for this case.
Tapioca flour: it’s also a possible option, but it tends to create a more elastic or gummy texture if used in excess. Cornstarch is a safer and more neutral choice.Summary: Simply replace the 20 g of cake flour with 20 g of cornstarch, and you can follow the rest of the recipe as written.
I hope this information is helpful.Best regards!
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