Top Tips for Gluten Free Baking
If you’ve started the New Year with the intention to go Gluten-Free, we've searched for the top tips to help you when baking gluten-free...
- Blend. Many gluten-free flours have strong, dominating flavours that can be over-powering when baking. Using a blend of different flours will help stop the flour from dominating the overall flavour. Some recommended gluten-free flours to try.
- Buckwheat Flour
- White Rice flour
- Coconut flour
- Almond flour
- Quinoa Flour
- Cool down. Gluten-free baked goods tend to brown quicker so lower the baking temperature and cook for longer.
- All rise. Gluten-free goods can we quite dense in texture and therefore need more leavening, so increase baking powder and baking soda.
- For Oats Sake. Although oats are technically gluten-free, cross-contamination with wheat, rye and barley in the fields or the mill can be a potential risk. Therefore if using oats when baking ensure you buy oats that have been certified as gluten-free.
- Xanthan gum. Xanthan is a useful ingredient for gluten-free baking as it improves the texture and shelf life of your products by acting as gluten does in standard flours. It binds ingredients to give a conventional elastic and sticky texture. Be careful not to add too much, or over-work the mixture once added as this will cause the texture to become rubbery and dense.
Need some inspiration, shop our Gluten-Free range available to buy now.