| November 26th —
National Cake Day |
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Let them eat cake—even if it’s gluten-free! National Cake Day is the perfect moment to celebrate not just the timeless joy of cake, but the innovations that make it more inclusive. With the rise in diagnosed celiac disease and a growing demand for gluten-free options, gluten-free cake has gone from niche to necessary. |
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Reimagining the Perfect Slice |
Gluten-free cakes are specialty baked goods made using alternative flours such as rice, corn, or potato/wheat starch, often paired with gums or water-soluble cellulose ethers to help mimic the texture and moisture retention of traditional cake batters. But it’s no easy task. Gluten plays a major role in texture, structure, and flavor. Replacing it requires more than a simple flour swap. It takes thoughtful combinations of alternative flours and hydrocolloids to get results that feel (and taste) like the real deal. And with nearly 1% of the U.S. population affected by celiac disease, these formulations are helping more people enjoy dessert without compromise.
The production process is similar to that of standard cakes, typically including:
- Creaming butter or shortening with sugar
- Separately mixing dry and wet ingredients before combining them
- Baking at 180°C (360°F)
- Followed by cooling and packaging
Despite the absence of gluten, the right balance of sugar, fat, eggs, leavening agents, and hydrocolloids ensures structure, aeration, and flavor. And thanks to regulatory guidance—such as the FDA’s limit of less than 20 ppm gluten—these cakes can be labeled gluten-free and enjoyed with confidence.
Learn more about formulation, production, and ingredient functionality in the full BAKERpedia article. |
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Transitioning an Industrial Sponge & Dough to Straight Dough |
Gain a clear understanding of what it takes to move from the traditional sponge and dough method to a straight dough process. This webinar breaks down the science, challenges, and practical considerations of the transition, from dough rheology and flavor impact to equipment and process adjustments, helping you make informed decisions for efficient, high-quality production. Speakers: Brian Chang and Martin Chiappetta Webinar length: 60 minutes Cost: $0 Members/$99 Non-Members |
| Master the fundamentals of wire cut cookie production with this comprehensive 6 module, self-paced course. Designed for production staff and baking professionals, it covers every stage of the process from mixing and lay time to machine operation, baking, and packaging.
Learn the technical principles, ingredient functions, and safety checks that ensure consistent, high-quality results. Certificate: Upon passing final test Course length: 2 hours Cost: $250 for Members / $300 Non-Members
Get group pricing for your team of 3 or more members! Email [email protected] for details. |
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| Ask Our Dough Technologist |
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Q: What are some ways to stay
innovative in a commercial bakery? |
Customers often ask me for inspiration and ideas for new products, and it’s difficult to predict the next big trend. I always find inspiration by following small artisan bakeries around the world on social media (TikTok, Instagram, etc.), as that is where many of the freshest ideas begin.
If I need to look further for inspiration, I begin to explore more traditional and potentially obscure bakery items that haven’t yet received the spotlight. Lesser-known, regionally specific baked goods are constantly rising in popularity. Certain pastries, like Kouign Amann or more recently Pain Suisse, can suddenly become a staple menu item in pastry shops.
Let’s say you have a production line designed to make only one type or one shape of product. You can always consider elevating your product by implementing trendy improvements, such as boosting protein content, incorporating sourdough into the formula, or trying unique flavor combinations in the fillings or the dough itself. The sweet-and-salty flavor combination remains popular, alongside a growing interest in sweet-and-spicy pairings.
Ultimately, staying ahead requires both a keen eye on global artisan trends and the creativity to elevate existing products with modern, appealing twists.
Have a Dough Question? Email [email protected]! |
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Improve Your Gluten-Free Bread Production |
This month we're talking gluten-free cake, but did you know our Commercial Bread Production Course tackles gluten-free bread too?
As part of our hands-on variety breads lab, participants work in small teams to formulate and test a gluten-free bread alongside whole wheat, multigrain, and other specialty types. It’s a unique opportunity to explore ingredient functionality and process adjustments in real time, with expert feedback in the lab.
As one participant said, "I would highly recommend this course to professionals at any stage of their career; it offers meaningful insights and practical takeaways for everyone." Join our next cohort, March 16–19, 2026, at AB Mauri HQ in St. Louis.
Seats are limited, and registration is now open. Learn More & Register Here |
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Webinar: Strengthening the Future of Baking
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How can the baking industry inspire tomorrow’s workforce? Join FoodGrads for a live webinar exploring how the baking industry can better connect with students and recent graduates. This session dives into what today’s emerging workforce values most—purpose, growth, and innovation—and how employers can align recruitment strategies to attract and retain the next generation of baking professionals. December 12th | 11:00 AM ET Register Today |
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American Society of Baking | 1415 Shelby Street, Suite A | Indianapolis, IN 46203 US
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