Simple Gluten-free Baking Tips

 

Get familiar with the nuances of gluten-free flours  

Gluten-free flours tend to be coarser than traditional wheat flour and require more water to be sufficiently hydrated. When creating your own recipes, be sure to incorporate more liquids than you might in traditional recipes. Too little liquids and the product will be crumbly.

 

gluten free bread recipes easy

 

Take advantage of an amazing natural whole-food binder

Ground flax seeds(or chia seeds) mixed with water works as a great substitute binder and is used in most of my baked goods. Not only does it achieve the desired effect of binding and providing moisture to gluten-free baked goods, but it contributes a lot of nutrition and fiber as well.

 

Streamline your gluten-free baking

If you don’t have baking stones (which clean up so easily), consider lining baking sheets with parchment paper (an added expense, but clean-up is a breeze!).

 

Use a shortcut with firm oils

When working with oils that are solid (as coconut oil is at room temperature for much of the year here in the Northeast) add any water in the recipe already warmed so the oil melts and mixes well. True bakers would say this isn’t acceptable; the ingredients should be “creamed” together. I don’t find the final product is greatly affected yet the process is significantly simplified.

 

Mixing wet ingredients

Utilize a 2-cup or 4-cup glass measuring pitcher for combining the wet ingredients for a recipe. Measure water into the vessel and then whisk in the rest of the wet ingredients. This will reduce the number of measuring vessels you use and clean-up is easy.

 

“One bowl” baking method

Combine wet ingredients in the bottom of your mixing bowl, then measure dry ingredients on top (flour first, then smaller-amount ingredients on the very top). Lightly mix the smaller ingredients (baking powder, salt, spices, etc.) into the flour, before combining the dry ingredients with the wet ones below.

 

Handy gluten-free baking tips like these are found in all of my whole food, gluten-free cookbooks. For more tips and gluten-free recipes- baking, entrees, snacks and more–  be sure to get a copy of this book !

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