Gluten-Free Baking Tips

Gluten-Free Baking Tips
12th January 2017

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...

  1. 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
  1. Cool down.  Gluten-free baked goods tend to brown quicker so lower the baking temperature and cook for longer.
  2. All rise. Gluten-free goods can we quite dense in texture and therefore need more leavening, so increase baking powder and baking soda.
  3. 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.
  4. 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.