7 Tips for Gluten-Free Baking - Home & Texture
Recipes Gluten-Free Baking

Bake Like a Pro With These 7 Gluten-Free Baking Tips

Who knew gluten-free baking could be this easy and delicious?

By
May 29, 2024 at 7:17 AM PST
Updated on May 28, 2024 at 7:30 PM PST
Recipes Gluten-Free Baking

Bake Like a Pro With These 7 Gluten-Free Baking Tips

Who knew gluten-free baking could be this easy and delicious?

By
May 29, 2024 at 7:17 AM PST
Updated on May 28, 2024 at 7:30 PM PST

Being gluten-free has never been easier, thanks to the increased amount of recipes and high-quality ingredients available today. Gone are the days of bland and crumbly baked gluten-free goods. Now, you can enjoy delicious treats without sacrificing on taste or texture.

If you love to bake but have a gluten intolerance or simply want to cut gluten out of your diet, you’re in luck—here’s everything you need to know to get started.

baking
Photo Credit: Ekaterina Bolovtsova

Gluten-Free Flours

The foundation of gluten-free baking is flour. Unlike traditional wheat flour, gluten-free flours come in a variety of options, such as almond, rice, coconut, and sorghum. Each type of flour has its own unique texture and flavor. For the best results when baking, use a blend of different flours to mimic wheat flour.

The Importance of Binders

Gluten gives baked goods their structure and elasticity. Without gluten, you’ll need a substitute to hold your dough or batter together. Xanthan gum, guar gum, and psyllium husk are all great binder alternatives. You’ll only need a small amount to give your baked goods the right texture.

Measuring Accurately

Measure your ingredients by weight rather than volume for the best results. Invest in a kitchen scale to achieve consistent results. Gluten-free flours can be denser than wheat flour, so accurate measurement is crucial to avoid dense or crumbly baked goods.

Photo credit: Grace Cary

Don’t Skip the Sift

Sifting your gluten-free flours can help to add air into the mixture, which makes your baked goods more fluffy and light. It’s also great for distributing binders. Make sure to sift the flour blend along with any leavening agents, such as baking powder or baking soda, for the best results.

Let the Batter Rest

Letting your batter rest before baking allows the flours and binders to fully hydrate, improving the texture and structure of the final product. A rest period of 15-30 minutes can make a huge difference, especially for recipes like pancakes, muffins, and cakes.

baking
Photo Credit: Felicity Tai

Experiment and Adjust

Every gluten-free flour blend is different, so don’t be afraid to experiment and adjust your recipes. Keep notes on what works and what doesn’t, and be patient with yourself as you learn. Texture, flavor, and moisture levels can all vary, so tweaking your ingredients is part of the process.

Enjoy the Process

Remember to enjoy the process of gluten-free baking. It’s an opportunity to get creative in the kitchen and try new things.




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