Gluten-Free Baking Hints

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.

1.  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. 
2. 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. 
3. 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).  
4. Allowing the flours to warm to room temperature will help the equality of the end product.
5. 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.
6. 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.    
7.  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.
8.   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.
    
9. Just a side note: GF flours are denser than gluten flours therefore have more calories.  
10. 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:

Gluten- Free Goddess  (Gluten- Free Baking Substitute List)

Living Without Magazine  (Gluten-Free Baking Substitution List)

Living Without Magazine  (Gluten-Free Flours)

 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"