Gluten-Free Baking

Gluten-Free Baking

Gluten-Free Baking

Baking can be tricky when you throw gluten-free into the mix, even the most skilled cooks can be challenged. Here are some tips that can make Gluten-Free Baking less challenging.

Gluten-Free flour mixes can generally replace wheat flour cup for cup. Nut and bean flours may need extra experimentation to find the exact amounts to use.

Consider using smaller pans when baking gluten-free. It’s easier to get the center cooked without the edges burning as can happen with larger pans. 

Keep a close watch on baking times. Some gluten-free recipes may take longer to bake than their wheat-containing counterparts. 

To help gluten-free recipes taste their best, consider boosting flavor with extra nuts, herbs, spices, and flavor extracts such as vanilla and almond.

If converting a recipe to gluten-free, increase the egg amount by one extra egg to help ingredients bind together.

Gluten-free flours can be dry. You may need to increase a recipe’s liquids.

Xanthan gum keeps gluten-free baked goods moister and less prone to crumbling. Add 1/4 to 1/2 teaspoon xanthan gum for each cup of gluten-free flour.

"Work With What You Got!"

© Victoria Hart Glavin Tiny New York Kitchen

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