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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, chick pea flour, quinoa flour, teff flour and millet.

2. StarchesArrowroot flour, Cornstarch, Potato Starch and Tapioca Flour

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.

4. ThickenersXanthan Gum is added to gluten-free baked goods to bind, stabilize, emulsify, thicken or lend structure or suspension to your baked treat.

5. Buckwheat Flakes – These are a wonderful substitute for anyone avoiding oats.

6. Ener-G Egg Replacer – This is for anyone with a food allergy that needs to avoid gluten, as well as dairy.

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 rations 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.




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