Lately I've seen a lot of Italian recipes for baked goods adding fecola di patate to the farina, for example this one Biscotti al miele: la ricetta della dolcezza .

Is that done to reduce the gluten in the recipe, to make it more like what is cake flour in the U.S. or is there another reason? If it is to reduce the gluten could cake flour be substituted ?

Grazie.

by odonata_00

1 Comment

  1. Alessioproietti

    “Cake flour” is a thing in Italy too, but adding starch reduce even more the gluten percentage, to a level which can’t be reached with wheat only.

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