Recent Posts

Topics

Archives

9
OCT

7 Essentials for the Gluten-Free Baker

Filed Under: Gluten Free,Health Foods,Nutrition at 8:00 am | By: Jessica Justh, Senior Editor
bag of flour with spikelets of wheat, milk and eggs

Attempting to bake without gluten can be quite the challenge, not to mention just a little bit terrifying. But it doesn’t have to be. Follow these seven pantry essentials to master the art form of gluten-free baking.

1. Whole Grain Flours
It’s necessary to have several different flours on hand including brown rice flour, chickpea flour, quinoa flour, teff flour and millet.

2. Starches
Arrowroot flour, Cornstarch, Potato Starch and Tapioca Flour are great thickeners when baking gluten-free. They’re easily digested and great for thickening sauces and puddings.

3. Baking Soda and Baking Powder
You’ll need to increase the amount of these leavening agents by 25% when adapting a recipe to one that is gluten-free. Often gluten substitutes do not have the same elasticity as gluten, so many gluten-free foods need extra leavening power.

4. Thickeners
Xanthan Gum is added to gluten-free baked goods to bind, stabilize, emulsify, thicken or lend structure or suspension to your baked treat. When gluten is removed, the binding agent is removed as well, and xanthan gum is needed to take its place.

5. Buckwheat Flakes
These are a wonderful substitute for anyone avoiding oats. Even though “wheat” is concerning, buckwheat has actually no relation to wheat or cereal grain. It’s a fruit seed in the same family as rhubarb or sorrel.

6. Ener-G Egg Replacer
This is used to replace eggs when baking for anyone with a food allergy that needs to avoid gluten, as well as dairy. This is also helpful to vegan baking!

7. Gluten Free Mixes
Try saving time with some pre-made blends of most baked goods, including everything from pizza crusts to cupcakes.

Bonus Tip: When creating your own gluten-free flour blend, use a ratio of 60% starch with 40% whole grain flours. Keep in mind that these ratios may vary depending on what you’re baking. If you’re converting grandma’s cookie recipe, a great tip is to substitute 140 grams of your gluten-free mix for every cup of “regular” gluten all-purpose flour.




Leave a Reply