Gluten-free bills: the challenge of the Argentine chefs who managed to make them the same as the common ones. Gluten equals magic.
What gluten does is generate air and the most difficult thing in gluten-free bakeries and pastries is to create biscuits, puff pastries and breads that have air and are not a lump and weigh a thousand kilos. “When you take gluten out of the game, what shows up?” Chula Gálvez recalls.