When I first
started baking GF, I assumed it would be an easy transition but I was wrong. My
GF baked goods came out either too moist, too crumbly, burnt and/or the flavors
often tasted off. I set out to find out
the secrets to successful GF baking.
After many failed attempts, I started to get the hang of it. I love to
bake and enjoyed the process of learning to create gluten-free baked goods.
These suggestions can help you avoid some of the mistakes I made. Have fun
exploring the world of GF baking.
- If
you are converting a gluten recipe to a GF recipe YOU CANNOT directly substitute
one, gluten- free flour, for a gluten flour. In order to have a success GF baked
good, it will take a combination of GF flour, starches and gums.
- Gluten-free
flours can lack nutrient and fiber, so learning to play around with healthier
flours such as almond, hazelnut,
amaranth, quinoa, buckwheat, millet and sorghum flour can add the fiber and nutrition that is
lacking in white and brown rice flour.
Many of these flours have a distinct flavor, so use them as an addition
to white and/or brown rice flour. For every cup of flour, I often substitute ¼
cup of one of these healthier flours.
- GF
flours made from legumes or nuts such as almond flour or garbanzo bean flour
need to go in the refrigerator after opening or it will go rancid. According to
Beth Hillson of Living Without Magazine, (Aug/Sept 2013 issue): “Whole-grain
flours, such as amaranth, millet, brown rice and quinoa “… need to be stored in
the refrigerated (6 months) or freezer (9-12 months). Nut flours need to be
stored in the refrigerator (3 months) or freezer (up to 6 months).
- Allowing
the flours to warm to room temperature will help the equality of the end
product.
-
All GF
flour mixes need starch such as potato starch (not flour), tapioca starch or
arrowroot. The ratio is usually 70% flour to 30 % starches. These starches are
necessary for consistency and texture.
The
recipes will need a gum product such as Xanthan gum (derived from corn) or guar
gum. They can be used interchangeably in most recipes.
Most
baking powder contains corn, so if you are avoiding corn you can purchase FeatherWeight
Baking Powder by Hain Pure, which is corn- free.
Measuring
all ingredients exactly is essential. You cannot eyeball the amount of flour,
etc or the recipe will not come out as intended.
- I
have found that the pans you use can make a big difference in the quality of the
baked goods. *Aluminum or tin pans allow the product to
brown evenly by reflecting the heat away
for the product.
*Glass pans conduct heat and will brown the
product quickly, so the product will be denser. Reducing the heat by 25 degrees
will help.
*Non-stick pans also require a lower heat
to prevent the product from getting too dense and dark.
- If
you are using a cookie sheet, line it with parchment paper to prevent the
product from sticking and the bottom of the cookies from burning.
After
your baked goods come out of the oven, remove them from the pan, as soon as
possible, to prevent moisture from increasing and the item from getting mushy.
GF
baked goods can only be left on the counter for 24 hours. Putting it in the
refrigerator changes the texture and moisture content. It has to be frozen, so
I cut the items in individual sizes and use wax paper or parchment paper to
divide them. This way you can take out one piece at a time.
- Just a side note: GF flours are denser than
gluten flours therefore have more calories.
- Please use the comment section to add any GF baking hints that you have discovered.
Baking
is fun, so relax and enjoy the process.
For additional information about gluten-free baking visit:
An excerpt from Gluten-Free Living 101, A
Step by Step Guide by Marian Z Geringer
Disclaimer:
"Any person that is very sensitive to gluten or have
other food allergies should review all information in order to make an informed
decision"
