Gluten-free baking — think it’s impossible? Think again!
People choose to go gluten-free for a variety of reasons. Doctor’s orders, better digestion or healthier lifestyle choices always seem to top the list. Just one sweep through the grocery store and you’ll find plenty of options for gluten-free eating. If you love the art of baking at home, you’re not limited there, either. Many people think they have to kiss baking goodbye when they go gluten-free, but your oven doesn’t have to go into retirement the moment you switch.
Top Secrets for Gluten-Free Baking
- Bigger is NOT better. Smaller batches crumble less than trying to push out three or four dozen cookies at once, for example.
- Get sticky. Gluten is a sticky agent, so adding some gelatin or xanthan gum to your pizza dough will hold your crust together better.
- Reduce the heat. Lower your oven temperature by about 25 degrees to keep your gluten-free baked goods from browning too quickly.
- Be a flour chemist. Combine 2-3 different grains for the perfect baking mix. Try sorghum flour, brown rice flour, white and sweet rice flour, millet flour, buckwheat flour, quinoa flour, certified gluten-free oat flour and teff flour.
This chart helps explain the flavor profiles of different flours.
Gluten-Free Fresh Baked Bread
Brown rice flour is the main ingredient in Clabber Girl’s hearty Gluten-Free Oat Bread. One slice, and you’ll never miss another white or wheat loaf again.
1 c. rolled oats (quick cooking)
1 c. oat flour
2 tsp. Clabber Girl Baking Powder
1 tsp salt
1 c. boiling water
1 c. unsweetened almond milk
3/4 c. brown rice flour
1/4 c. flaxseeds (ground)
1/2 c. dates
2 tbsp. roasted almond butter (can use coconut butter)
1 tbsp. apple cider vinegar
Gluten-Free Sweet Treats
Wiping gluten off the menu means eliminating the starch, not the taste. Living and baking gluten-free can seem daunting at first, but once you get the hang of things, you’ll discover a whole new world of favorite recipes.