10 Quick Gluten-Free Baking Tips


  1. Maintain a gluten-free pantry to avoid cross-contamination if you have gluten-containing products in your kitchen.
  2. Avoid flopping in cakes when using egg whites. In making cakes that use egg whites for structure, be careful when whipping whites. If over-whipped, they will deflate as the cake cools.
  3. Gluten-free baked goods taste best when eaten the same day they are made. They do freeze well. Wrap small amounts in plastic food wrap and place in a resealable freezer bag or a tightly covered container. When serving, only thaw as much as you plan to use.
  4. Gluten-free flours may require more leavening to compensate for their lack of elasticity. If you convert a recipe to gluten-free, you may need to add about 25% more baking soda or baking powder than what is called for in the original wheat version.
  5. Gluten-free flours and yeast. It is generally not necessary to increase the amount of yeast in a yeast bread recipe. Be aware that adding too much yeast may make the bread over-rise and not hold its form.
  6. To prevent clumping that can occur when you use gluten-free flours, first whisk dry ingredients in a separate bowl. (flours, salt, xanthan gum, leavening agents, spices, etc.)
  7. Be careful not to over mix dough. Over mixing affects the texture will toughen the dough.
  8. Use quality measuring spoons and cups. They need not be expensive, just clearly marked and easy-to-read for accuracy. Take a flat blade and scrape across the top of the measuring device. Even a slight measuring mistake can alter the texture and lead to a gummy, undesirable result. Be sure to use good measuring techniques.
  9. Gluten-free baked items may stick more to the pan. To prevent batter from sticking to surfaces and pans, use non-stick pans or line your pans with parchment paper or coat lightly with shortening and then dust with ½ tsp. of rice flour. Also, the less you mix it, the easier the dough is to work with.
  10. Avoid flopping in cakes and quick breads when using leavening agents. Measure accurately by swiping the measuring spoon surface with a knife. Too much baking soda or baking powder will cause a nice rise in the oven, but the cake will fall as it cools.


Looking for great recipes?  Check out “Gluten-Free, Dairy-Free Cooking Made Easy” for a wonderful assortment of delicious, nutritious and easy-to-make recipes.  Baked goods, breakfast, lunch, dinner, sides and desserts…this book makes gluten-free, dairy-free cooking tasty and healthy!

Author Information: John Libonati, Philadelphia, PA
Publisher, Glutenfreeworks.com.
Editor & Publisher, Recognizing Celiac Disease.
John can be reached by e-mail here.

About John Libonati

John Libonati

One comment

  1. Great tips! I discovered the “too much yeast” when baking GF bread. It looked great in the oven – and slowly sunk in the center when it came out of the oven. Great website!

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