Cutting gluten out of your meals is certainly a sign of healthy dieting but it doesn’t necessarily have to be a way to end your love for baked treats.
From knowing your safe ingredients to adding gum and moisture, the following tips will ensure you have a great gluten-free baking and eating experience every time.
- Think of small treats
Given the crumbly nature of gluten-free goods, you can choose to bake small treats such as mini muffins and cookies rather than going for bigger ones like cake and pie.
This way, you allow the ingredients to bind well together and achieve a consistent texture.
- Increase Leavening Agents
Gluten-free baking can use a little boost in leavening, which turns out the recipe lighter.
As a rule of thumb, you can you can use 2 teaspoons of baking soda or baking powder to 1 cup of the floor.
- Make your own flour blends
Many of the gluten-free flours are not ideal to use as a sole flour ingredient in recipes. So, it is recommended to mix different varieties of flours when making gluten-free baked goods.
It helps with both the texture and flavour of the final product.
- Use a gummy ingredient
When baking gluten-free, xanthan gum can be used to create a smooth, sticky texture and avoid baked goods from crumbling (the function that is typically served by gluten).
Alternatively, you can add agar-agar, guar or gelatine to the batter.
- Add a lot of moisture
Gluten-free goods tend to be more dry and crumbly than wheat products. Fruits like apple and pear, milk and milk substitutes work particularly well in improving moisture content and texture.
- Check your products carefully
It’s not just flour but chocolates, ice cream, soy sauce, soup, pickle, and alcohol might also contain gluten as an ingredient.
A quick list of foods you can use in your gluten-free recipes
- Brown rice flour
- Millet flour
- Teff flour
- Sorghum flour
- Amaranth flour
So, you have a great piece of information for gluten-free baking. Put these tips and consideration to good use and turn your gluten-free recipes into a success.