Got questions about gluten free baking? You’re not alone! Below are some of the most frequently asked questions I get from readers. Covering everything from flour substitutions to why your cake might sink. Whether you’re new to gluten free baking or just need a quick tip, these answers are here to help you bake with confidence and ease.
CAN I SUBSTITUTE GLUTEN FREE FLOUR IN ANY RECIPE?
When it comes to gluten free baking, it’s important to use the right type of gluten free flour. Along with the addition of binders like xanthan gum. My favourite flour to use is Bob Red Mill 1-1 Gluten Free flour.
ARE THERE ANY TIPS FOR CONVERTING FAMILY RECIPES INTO GLUTEN FREE RECIPES?
This is the tricky thing about baking gluten free. Family recipes might not turn out exact right at first, but keep trying. You will need to swap out the flour for a 1-1 gluten free flour for all recipes except bread. If you are making bread, I would recommend you look for a gluten free recipe that is close, and use that a the base. There are additional ingredients such as xantham gum or phyllis husk that is typically added to gluten free bread. You may need to adjust liquid levels. However this should get you in the right direction for making a tasty treat that has been passed down generations.
Trial and Error
Experiment and tweak the recipe to get the desired texture and taste. I would love to hear how it goes!
WHAT ARE SOME COMMON MISTAKES IN GLUTEN FREE BAKING?
Not using a scale for precise measurements when baking creates inconsistent measurements. This could add another layer of inconsistency to gluten free baking. Granted, there are desserts such as my brownie where I break the rules as it will be oh so delicious regardless. If you add more flour, it will be more like cake. And if you add a little less it will be ooey gooey!
- Choosing the right flour as per the recipe is the key to success! All gluten free flours are not created the same. Some have more starches and less flours like rice flour. This will throw off the moisture and consistency of the baked good.
- Mixing everything together and immediately putting it in the oven. Let the batter sit on the counter for 15-30 minutes to absorb the moisture.
