Baking without gluten does not have to be a tricky process but it does require a little experimentation and some patience. If you are looking for effective gluten free baking tips, here are a few that you will find helpful.
Learn to Substitute.
There are certain ingredients that are better substitutes than others, so be aware of how they work in the recipe and why. Here are some baking ingredients and possible alternatives:
Milk – Nut milk, rice milk, soy milk, coconut milk
Butter – Coconut oil, shortening, silken tofu, shortening
Eggs – Silken tofu, ground flax seeds, mashed figs, mashed bananas
Sugar – Honey, agave syrup, brown rice syrup, maple syrup
Add More Leavening Agents.
If you are using a traditional recipe, you might have to make adjustments to eliminate gluten. Since this will affect the finished product, you will have to add more baking soda and baking powder. Increase the amount of these leavening agents by about 25% based on the amount suggested in the recipe.
Go for Fresh Ingredients.
Gluten free baking ingredients have a shorter shelf life compared to gluten options. When you buy starches and grains, look for smaller packages to avoid spoilage. Store the leftovers in the freezer or fridge.
If you prefer, you can purchase gluten free whole grains and grind them at home using a food processor. That way, you can control the amount of flour you use per batch.
Gluten is the component that creates structure in most baked items. Since you will be using gluten free ingredients, you may have to tweak the ingredients slightly to ensure proper structure and texture. Consider substituting certain ingredients such as cottage cheese or dry milk solids to add the ideal gooeyness in some baked goods.
If the problem is moisture, consider using sour cream, honey, yogurt, agave syrup, or pureed fresh fruit. Note that if you will be substituting agave syrup or honey for solid sugar, you might have to reduce other liquids in the recipe.
Bake Smaller Sizes.
Gluten free baked goods crumble more easily than those made with gluten. To ensure that your breads and pastries stay in shape, bake them in smaller sizes by using smaller scoops, pans, or molds.
Use Glutinous Rice for More Goo.
If you prefer a more sticky or gooey version of your baked goods but want to eschew gluten, consider substituting about 1/2 of your baking mix with sweet rice flour, which adds a nice sticky texture. Baking without gluten can be fun and the results can be quite tasty. Follow recipes closely and if you are still a newbie, bake only a small portion to see how well the results turn out. Once you get used to the process, you will become a more confident gluten free baker.