Gluten-Free Baking Tips 101

Gluten-Free Baking Tips – June 2020 Newsletter.pdf

You may be reading this for the first time, but if you have ever attempted gluten-free baking, no doubt you have experienced some of the challenges alternative flours present. Here are 3 simple tips to help you succeed when baking with gluten-free flour.

Tip #1 Choose the Right Gluten-free Flour, Blend or Mix
All gluten-free flours are not created equal. Depending on what recipe you are making, different flours will yield very different results. Today there are many options readily available, but it’s important to understand what you are buying. Most gluten-free flour can not be substituted one-for-one for wheat flour without adding additional proteins and a binder which adds elasticity to the dough. All-purpose gf flour blends contain a combination of flours, starches and Xanthum Gum. GF baking mix formulations include a leavening agent such as baking soda or baking powder and may contain other additives like sugar, salt and milk products.

Tip #2 Mix Batter Longer and Let It Rest
Mixing gluten-free batter longer aerates it so baked goods have a better structure. This will allow it to rise better and have a more traditional domed top, especially true for bread, muffins and cakes. When making bread, biscuits, pancakes and muffins cover the batter and let it set for 30 minutes to give the gf flour additional time to absorb liquids and fats. 

Tip #3 Don’t Under bake
When testing for doneness, cakes may still seem wet and soft to touch at the conclusion of the bake cycle. In general, when converting a non-gluten-free recipe, add a few extra minutes to the bake time to allow liquids and fats to be completely absorbed. As long as the baked goods are not burning, it will not harm them to bake a little longer and it will help offset any gritty texture in cakes, bread and muffins if your flour tends to perform that way. 

Let us know if you have any baking hacks that you would like to share with our followers. Send us an email with your tip and a brief explanation of how it works.