Gluten Free baked goods
When I first started baking gluten-free, I was completely lost. For my first few attempts I would just replace the regular flour with a gluten-free flour I found at the store – usually brown rice – and give it a whirl.
The result? Ultra dry, crumbly, and simply terrible.
And so I set off to teach myself how to bake gluten-free. I soon realized that it was more of an art that I had anticipated. You had to get the right blend of flours, the right proportion of liquids, the right binders, the right leaveners, or else you’d end up with a hot mess on your hands.
I’ve always enjoyed baking from scratch, but when it came to gluten-free baking, it seemed so much harder – especially with all those flour options out there. It took a lot of practice (and patience!), but I now really do love gluten-free baking. It’s actually quite fun!
And what I’ve loved most about this process is learning how to incorporate and bake with different flours. You already know that we offer a wide variety of gluten-free baking options – from mixes, flour blends and stand-alone flours – but if I had to choose my top three favorites, what would they be?
This is my go-to flour for baking. It’s an all-purpose flour that you really can use for everything. Whether I’m making muffins, cookies, or even bread, I almost always reach for our gluten-free flour. I have never been disappointed with the results (unless it was a clear mess-up by yours truly), and am consistently wowed by the way my baked goods come out.
Here are some of my tips for using our gluten-free flour in your baking:
- Using only our gluten-free flour: When you’re using our gluten-free flour, there are a few things to keep in mind. If you’re following a gluten-free recipe that calls for an all-purpose gluten-free blend, ours should work 1:1.
- Blending with other flours: You can also blend this flour with one of our other gluten-free flours – for example, the ancient grains blend. When doing this, I like to keep a ratio of 3:1. So if I’m making something that calls for 1 cup of flour, I would use 3/4 cup of our gluten-free flour and 1/4 cup of another flour (although this doesn’t apply to nut or coconut flours).
- Substituting for wheat flour: We’ve found that using 1 large egg in place of 1/4 cup of the oil, and adding some xanthan gum, works really well. The amount of xanthan will depend on the amount of flour you have, but in general I use about 1/4 teaspoon for every cup of flour.
My favorite recipes using our gluten-free flour:
When I was first baking with gluten-free flours, I steered clear of nut flours. They scared me. They seemed unpredictable and hard to handle, but as I started playing around with them more, I fell deeper and deeper in love.
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