Here are ten quick baking tips that will help make your next loaf of gluten-free bread, pie or cake a success!
- Maintain a gluten-free pantry to avoid cross-contamination if you have gluten-containing products in your kitchen.
- 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.
- 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.
- 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.
- 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.
- 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.)
- Be careful not to over mix dough. Over mixing affects the texture will toughen the dough.
- 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.
- 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.
- 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.
What are your favorite tips for gluten-free baking? Leave your comment below!
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