Gluten-free baking recipes work differently than conventional ones.
Heres what to expect, from technique and texture differences to other helpful tips and tricks!
First: Lets talk about gluten.
Alison Conklin
The first step towards gluten-free goodness is coming up with a suitable flour alternative.
So, to mimic this makeup, you need eithermultiple flours and bindersor astore bought, premixed combination.
As good as these blends may be, they wont be identical to wheat flour.
Alison Conklin
You might notice a different ratio of ingredients in gluten-free recipes.
Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour.
To address this, gluten-free recipes usually call for more liquid and produce looser batters.
Kalisa Marie Martin
Even ingredients like eggs may be increased to provide the necessary structure and improved crumb.
Gluten-free batters can tolerate (and even benefit from) overmixing.
In traditional baked goods recipes, youll often read to be careful not to over-mix the batter.
Simply Recipe / Coco Morante
Overmixing develops the gluten and results in an unpleasant toughness.
With gluten-free recipes, of course theres no gluten to consider, so this is a nonissue.
Gluten-free batters need to rest.
Kalisa Marie Martin
Right after mixing comes a step you dont always consider with traditional baking: letting your batter rest.
Even the best combinations of gluten-free alternative grains and flour blends can yield a gritty texture.
Resting is especially important for gluten-free baked goods that have a shorter bake time, like pancakes and cookies.
No kneading required.
Traditional breads and baked goods require kneading to develop the gluten.
Since gluten-free recipes dont have any gluten (surprise!
), they dont require any kneading at all.
Gluten-free batters need a longer bake time.
Because gluten-free batters contain more liquid than traditional versions, they typically take longer to bake.
If you remove them from the oven too soon, you may develop a gummy, mushy texture.
Essential Gluten-Free Baking Ingredients
The staple in a traditional bakers arsenal is all-purpose wheat flour.
Rice flour, potato starch, and tapioca starch are among some of the most commonly-used ingredients.
Stick to the recipe.
Remember that gluten-free baking doesnt follow the same visual cues as traditional baking.
If the recipe includes a specific brand of flour, use that one for best results.
Those recipes are developed with that specific brand in mind and have been tested for success.
Dont dip and sweep.
Gluten-free flours are finer than wheat flour and so scooping that way can lead to inconsistencies.
Instead of measuring by volume, the most accurate way is by weight using a kitchen scale.
The less flour, the better.
Think:banana bread, cornbread, peanut butter cookies, oat muffins, carrot cake.
Those all get structure, flavor, and texture, from those other featured ingredients.
Compare that to a crusty French baguette which might only have flour, water, yeast and salt.
If you’re just starting out, recipes with other things going on are a great confidence builder.
The freezer is your friend.
Just because a gluten-free baked good may look or feel different, doesnt mean it cant still be delicious.
Need a good place to start?
Start with one of these recipes!
