- BY Susan Tucker
- POSTED IN Gluten-Free Life, Information
- WITH 0 COMMENTS
- STANDARD POST TYPE
Gluten-free baking can pose some special problems in the kitchen, if you’re not accustomed to this style of cooking. However, once you understand how to make substitutions in recipes to make a favorite recipe gluten free, it opens up an entire world of healthy baking. Here are 8 tips to follow if you’re making the transition from regular baking to baking without gluten.
Tip #1: Use the Right Flour
People make the mistake of thinking they can just substitute rice flour for regular flour and the recipe will come out the same, except gluten free. This will change the consistency of the product, if you’re not careful. Use the right type of gluten free flour, but for your particular product, i.e. cookies versus cakes.
Tip #2: Try Different Flours or Flour Mixes
Try out a few mixes that have more than one gluten free flour as part of their main ingredients. Some can be used straight from the bag for cookies without much difference in the recipe. Once you know what you like, you can mix your own.
Tip #3: Add a Binder for Cakes and Breads
Cakes and breads will require a binder. Some flour mixes have a binder included in them, like xanthum gum. Otherwise, you will need to add a binder like flax meal soaked in hot water to your mixes.
Tip #4: Try a 1 to 1 Substitution
If you really are interested in converting recipes, you will need to make substitutions. A 1:1 ration per cup of regular flour to a mix without gluten sometimes works well.
Tip #5: Follow a Recipe
It may seem obvious, but if you want the best results, follow a recipe with the exact measurements and types of flours stated.
Tip #6: Use a Scale
Instead of measuring cup per cup, you can get better results by measuring the flours on a scale and matching weights per cup.
Tip #7: Get a Friend’s Help
Why not make it a party? If you’re unsure how to cook without gluten, ask a friend to come over and do some recipes with you.
Tip #8: Practice and Enjoy Yourself
The more you do something the better you get at it. Convert your recipes to gluten free a little at a time until you gain confidence in the kitchen. Don’t try to do it all the first day. Instead, slow down and enjoy yourself.