Top Tips For Perfect Gluten-Free Baking

Posted on 16th July 2018 by Gavin in News, Nutrition. comment(s).
Top Tips For Perfect Gluten-Free Baking

If you’ve ever tried your hand at gluten-free baking, then you’ll probably know that it can be Mission: Impossible. In fact, we’ve had more than our fair share of disasters: think rock hard Victoria sponges to rubbery cakes and muffins that simply crumbled to pieces.

The thing is, gluten is the key to so many delicious cakes and bakes. It’s the glue that binds things together and gives structure, and lends a soft, springy texture. However, with a few tips and tricks up your sleeve, it’s much easier to get your dream gluten-free bake!

Here are some of our favourite tips to help you become a star baker in no-time at all:

Experiment with Flours:

There are plenty of gluten-free flour options, far beyond simply the gluten-free plain flour you can find on supermarket shelves. Think brown rice flour, buckwheat, oat, quinoa, chickpea flour, tapioca, arrowroot, teff, almond, coconut – we could (but won’t!) go on. Each of these wonderful flours has its own unique taste and texture, so have an experiment with each! We find combining flours often works a treat and produces the best flavour and texture – our favourite is to mix almond flour with a touch of arrowroot.

Add More Leavening:

Often, gluten-free bakes need more leavening to help you avoid a dry, crumbly mess. To get around this problem, consider upping your baking powder and bicarbonate of soda levels by around a quarter. You may also need to add a touch more moisture (such as apple sauce or butter or oil) to your favourite recipes to stop the cakes or biscuits from being dry.

Lower the Temperature:

Lots of gluten-free cakes will brown quickly on the outside, so consider lowering the oven temperature by up to 20C. You’ll need to adjust oven times accordingly, too! The perfect gluten-free cake or loaf may need a little longer to bake in a slightly cooler oven.

Try Raw Recipes:

If you’re finding gluten-free baking leaves you ready to bang your head against the oven door, then try creating a few raw and vegan recipes. We love creating cheesecakes from cashews (you’d never notice a difference!), and you can also create raw cookies and energy balls, too. All naturally gluten-free and utterly delicious!

Xanthan Gum:

Since gluten lends structure to bakes, foods are more likely to fall apart without. Another option is to add gums, such as xanthan gum or guar gum, to help to create that structure. Of course, some people find these gums trigger tummy problems, so you could also try psyllium husks, agar agar (a vegan alternative to gelatin), or chia and flax seeds.

It Takes Time – and Patience!

Unfortunately, gluten-free baking is something of an art form, and takes time, patience and a HUGE smile to perfect! Don’t be put off by baking disasters (believe us, we’ve been there!) and keep on trying. You may have to endure plenty of trial and error, but those spectacular cakes will be worth it in the end, we promise…

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