The baking itself is not easy for everyone as it is quite a science. When you’re on a gluten-free diet, baking can become even more of a challenge. From deciding what type of flour to use to how to make your dough sticky so that your baked goodies don’t fall apart; figuring out these things usually happens by trial and error. In this article, we will give you some tips to help you get your gluten-free baking endeavors off to a good start.
Smaller Sizes Are Better
Goodies baked with gluten-free ingredients tend to fall apart more easily (as they miss the gluten) and a great way to counteract this is to bake whatever you’re baking in smaller sizes to make them ‘stick together’ better. Things such as mini muffins, mini biscuits and small loaves of bread are great options.
Throw in Some Starch For Good Measure
When it comes to gluten-free baking, people-in-the-know recommend adding starch to whole grain flour in a 1:1 or 1:2 ratio in order to give your baked goodies the fluffy texture that you get when baking with all-purpose flour.
Decrease Your Baking Temperature
Gluten-free goods tend to brown more easily and a good way to counteract or slow this down is by lowering the oven temperature with approximately 20-25°C.
Safe whole grains for gluten-free baking include rice flour, quinoa, sorghum flour, buckwheat, and millet. Another option is oat flour although there are some people who can’t tolerate oats all that well.
Mix Different Types Of The Flavor Together
In order to prevent one particular flavor or texture from dominating the taste of the baked goods, you can mix several of the above-mentioned types of flour together for a more neutral flavor.
Get Some Assistance From The Sticky Brigade
As mentioned earlier, one of the challenges with gluten-free baking is the fact that the dough mixtures miss that stickiness. The solution for this is adding some sticky goodies such as xanthan gum, gelatine or sweet rice. Xanthan gum can cause some digestive upsets in some people so it’s not everybody’s cup of tea. As gelatine has known health qualities, it may be a better option. Brown sweet flour rice can be used as 50% of your gluten-free baking mix. This type of rice is widely used in Japan and also goes by the name of glutinous rice although it doesn’t contain any gluten. It is a little sticky, which is why it is perfect for gluten-free baking. For bread and pizza dough you can add one teaspoon of xanthan gum or gelatine for each cup of gluten-free flour you use and for cakes, muffins, bread and biscuits you can ad ½ teaspoon of xanthan gum or gelatine for each cup of flour you use.
Put Your Mistakes To Good Use
Especially if you’ve just started exploring the world of gluten-free baking, there will be a few mishaps every now and then. Instead of chucking your not so great end-products in the bin, you can use them in creative ways. Savory baking gone wrong can be used for breadcrumbs. Toss them in the food processor to crumb them and then keep them in the freezer. Sweet baking mishaps can make great ‘cereals’. Crumb them, add milk, coconut milk or almond milk and you’ll have a delicious breakfast or ice cream topping.