Vicki's Blog

  • Gluten Free Baking Tips

     

     

     

     

    Baking is temperamental enough. A  little mis-measure or a few extra minutes in the oven and your dish can be headed to the trash instead of in your belly. Now add gluten-free to the equation and you've got an even tougher job ahead of you.

     

     

    Here are 7 essential tips to make sure your gluten-free desserts aren’t headed for the trash bag.

     

     

    Mix up your flours.

    One common mistake is using a flour that taste too strong, such as bean flour. Chefs recommend you use a combination of equal parts sorghum flour, tapioca flour, and rice flour.

     

     

    Try a nut-based flour.

    Using almond flour is also delicious and nutritious, because it is made from ground blanched almonds.

     

     

    Add even MORE health to the bowl!

    You should incorporate ingredients that boost the nutritional profile of your baking. The nut flours and coconut milk can be nutritious base ingredients but you should add healthy add-ins like dried fruits or nuts to boost the flavor.

     

     

    Take the easy way out.

    Buy your flour pre-mixed if you think that mixing them yourself will give you a hard time. It might even save you some money. (Storing your flour in the freezer also makes the shelf life much longer.)

     

    Beware of baking powder.

    Its important to know that some baking powders might contain gluten because they are ‘cut' with wheat starch. Read your labels!

     

    When baking, you need gum.

    Gluten creates a certain texture and without gluten the things your are trying to bake will lack texture, so try using xanthan gum and guar gum as a replacement.

     

     

    More butter please!

    Use more butter in gluten-free baking because regular flour sticks better, so the added butter helps while also adding in a needed moisture as gluten-free foods tend to be a bit drier.



    Flour recipes:

     

    For cupcakes, cookies, cakes, muffins, and bread:

    • 1 cup sorghum flour

    • 1/2 cup millet, almond or buckwheat flour

    • 1 cup tapioca, potato starch or corn starch

    • 1 teaspoon xanthan gum

    For breakfast muffins, cookie bars and bread:

    • 1 cup sorghum flour

    • 1/2 cup millet flour

    • 1/2 cup buckwheat flour or cornmeal

    • 1/4 cup quinoa or almond flour

    • 3/4 cup potato starch (not potato flour) or tapioca starch, or corn starch

    • 1 teaspoon xanthan gum


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