Gluten-Free Baking: Tips, Recipes, and Making It Delicious

Gluten-free baking can be challenging, especially when many options fall short of the textures and flavors we love. For many people I know, gluten-free living is essential, and I’ve made it my mission to create baked goods that are just as satisfying as their gluten-filled counterparts.

Understanding Gluten-Free Baking

Gluten provides elasticity and structure to baked goods, and removing it means rethinking ingredients. But with the right flour blends and techniques, you can create breads, cakes, cookies, and more that are every bit as delightful.

Key Gluten-Free Flours:

• Almond Flour: Adds moisture and a rich flavor.

• Rice Flour: Light and neutral, great for cookies and cakes.

• Tapioca Starch: Adds chewiness, perfect for breads.

• Coconut Flour: Absorbent and fiber-rich, but needs more liquid.

Pro Tip: Combine multiple flours for the best texture.

My Go-To Gluten-Free Cookie Recipe

Ingredients:

• 150g almond flour

• 100g gluten-free oat flour

• 100g brown sugar

• 100g butter (or dairy-free alternative) room temp

• 1 egg room temp

• 1 tsp vanilla extract

• 1/2 tsp baking soda

• 100g chocolate chips

Method:

1. Cream butter and sugar. this can take 5 - 10 minutes. Butter and sugar should be doubles in size.

2. Add egg and vanilla.

3. Mix in dry ingredients.

4. Fold in chocolate chips.

5. Scoop and bake at 180°C for 10-12 minutes.

Tips for Better Gluten-Free Bakes

• Use Xanthan Gum: Adds elasticity.

• Weigh Ingredients: Accuracy matters.

• Rest Your Dough: Helps hydrate flours.

Stay tuned as we explore more specialty diets, proving that dietary restrictions don’t mean compromising on flavor!