Jan 10 2016
Think going gluten-free means saying bye-bye to all lovely baked goods? Thankfully, that does not need to be the case at all. Nor does your baked good need to taste like chalk and wheat grass. I am including some tips below, and with a few swaps you can make your favorite recipes gluten–free.
“Can I make a straight swap?”
If the recipe calls for less than 2-4 tablespoons of wheat flour, you can. Try replacing it with a nut or rice flour.
“Can I make a gluten-free all-purpose flour?”
For amounts greater than 4 tablespoons, it is handy to keep a gluten-free all-purpose flour mixture on hand. This should be a 40/60 mixture. 40% of the all-purpose mixture should be a whole grain flour. Some examples of whole grain flours include brown rice, corn, quinoa or sorghum flours. 60% of the mixture should be a white flour/starch. Some examples of these are white rice, arrowroot or potato flours and potato starch. Feel free to play with the components of each side of the mixture to get the best taste for you. This mixture can be swapped 1 for 1 with wheat all-purpose flours.
“Will I have the same volume in my baked good with this mixture?”
If you are making cakes or breads, you should also add in Xanthan gum. ½ to 1 teaspoon for every cup of the gluten-free all-purpose mixture above. Also adding 1-2 teaspoons of baking powder for every cup of the gluten-free mixture will give it rise.
A few other swaps that may enhance your baking:
Egg Whites – Add an extra egg white if your dough seems too dry before baking.
Buttermilk – Consider swapping buttermilk for milk to produce a richer texture.
Sugar – Consider swapping brown sugar for white sugar to add moisture.
Gluten-free baking may require a few additional steps, but it is worth the reward of good health and delicious baked goods.