Tips for Gluten-Free Baking

 

Whether you’re gluten-free for medical reasons or you just want to avoid the “wheat belly,” baking with alternative flours can be a challenge. There are plenty of gluten-free recipes online, but what if you want to create a gluten-free version of your grandma’s signature banana bread? These handy tips can help you do just that, or troubleshoot a gluten-free baking catastrophe.

Dry Ingredients:

  • Use a combination of gluten-free flours
  • Sift flours and starches prior to measuring. Sift again after combining to improve texture of baked goods.
  • Mix flours thoroughly before adding to other ingredients
  • In recipes which call for rice flour or corn meal: mix with liquid, bring to a boil, then cool before adding
  • To maintain freshness, refrigerate gluten-free flours and bring to room temperature prior to baking

Leavening:

  • Starch flours require extra leavening. The rule of thumb is 2 teaspoons of baking powder per cup of gluten-free flour, but you may need to reduce the amount to adjust for altitude.
  • If baking soda and buttermilk are used for leavening, add 1-1/8 teaspoon of cream of tartar for each ½ teaspoon of baking soda to neutralize acid.

Liquids:

  • Add dry milk solids or cottage cheese to recipe to improve structure or baked goods
  • Use evaporated milk instead of regular milk
  • If your baked goods are too crumbly, add an extra egg white next batch

The Process

  • Without gluten, kneading time is shorter, so take care not to over beat
  • If using a bread machine, only use one kneading cycle
  • Let gluten-free dough rest at least 30 minutes or up to overnight in the refrigerator to improve texture

Baking & Keeping

  • Bake in a smaller portions at a lower oven temperature for a longer time
  • Use dark pans for better browning
  • Because gluten-free baked goods can dry out quickly, always wrap them tightly and store in the refrigerator or freezer to retain quality

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

*

*