4 Gluten-Free Flours: The How to Bake (Without!) Gluten Guide
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Baking sansglutencan be tricky because the protein makes dough pliable, giving rise to baked goods’ familiar texture. Use this gluten-free flour guide to help smooth the transition to yummy treats.
Experiment with flour blends that may be used as direct alternatives for wheat-based flour for making cakes and other baked goods, such as pancakes, muffins, and cookies, to eliminate the need to guess. Bob’s Red Mill is a gluten-free brand. Baking one-to-one Flour is made out of sweet white rice flour, tapioca flour, and xanthan gum, whereas Wholesome is made up of whole grains. A gluten-free combination rich in fiber from rice bran and omega-3 fatty acids from powdered golden flaxseeds, Cup4Cup Flour is certified non-GMO and non-GMO Project Verified.
The use of almond meal/flour to vegan cakes in place of grain-based flour enhances the flavor and nutty texture of the cake while also providing additional nutrients such as vitamin E, fiber, and protein. Try it out: You can make your own almond meal/flour by pulsing blanched almonds in a food processor or blender until a fine meal forms. You can substitute almond meal/flour for 12 cup of your favorite baking flour (or 1/4 cup almond meal/flour for 1 cup wheat-based flour) to naturally boost vitamin E and fiber in baked goods.
4 Healthy Eating Suggestions to Try Right Away
White rice flour
This lovely and pure wheat-free flour, which is widely used in Japanese cuisine, has a moderate, yet earthy flavor and is widely available. Try it out: Baking soda can be used as a 1:1 substitute for flour in recipes for quick breads, cookies, and muffins. Note that the texture is a touch softer and the flavor a bit earthier than standard all-purpose flour.
Coconut flour, which is low in carbohydrates and high in fiber, is formed from defatted coconut meat that has been dried and powdered. Try it out: Coconut flour can be used for 1/4 cup of the other flour type in a recipe to provide an additional nutritional benefit. See also: Is Gluten Making You Sick? Try these 5 Delectable Gluten-Free Recipes.
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Our gluten-free baking mixes are the quickest and most convenient way to get started baking gluten-free. Given that it’s been packaged in a gluten-free factory, the only thing you’ll have left to add is milk or eggs and butter or other common kitchen essentials; there’ll be no need to hunt out specialized gluten-free components. Discover our extensive collection of high-quality mixes. Once you’ve gotten the hang of gluten-free baking, it’s time to move on to our gluten-free recipes that have been tried and tested by bakers.
To get you started, here are a few of my personal favorites:
- Once again, you may indulge in your favorite sandwiches! This recipe produces a soft, delicious, and high-rising loaf of bread.
- Once again, you may indulge in your favorite sandwich! Using this recipe, you can make a soft, delicious loaf of bread that rises quickly.
- It is only after thorough baking and achieving a golden brown hue that this crust will have a great toasted flavor.
- This crust will have a lovely toasted flavor thanks to thorough baking and a beautiful brown hue.
Chocolate Chip Cookies
- Cookies that may be customized according to your own inventive interpretation
Recipes that use gluten-free ingredients benefit from detailed images, directions, and baking suggestions.
Our site has a number of entries dedicated to gluten-free baking; here are a few examples:
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Baking without Gluten: 2021 Guide
This is the definitive guide on gluten-free baking. Tips, methods, and tried-and-true recipes are included. Learn how to prepare delicious gluten-free meals quickly and efficiently. As a result, if you want to:
- This is the definitive guide on gluten-free cooking and baking. There are also tested recipes as well as helpful hints and methods. Understand the basics of making tasty gluten-free cuisine quickly and simply. Consequently, if you desire to:
If that’s the case, you’ll like this tutorial! Going gluten-free to avoid wheat, barley, and rye does not imply that you have to give up delectable foods such as cookies, pies, and pizza, as some people believe. Simply using your imagination in the kitchen and gaining a grasp of how gluten-free foods function is all it takes. Go to the following page:
- What is gluten
- The fundamentals
- Why does gluten-free food taste different
- And more. What additional goods might possibly contain gluten are listed below. The Most Effective Flours to Use
- Gluten-free flour was purchased from my favorite store. How to Make a Flour Substitute Techniques and suggestions
- Calculating the amount of gluten-free flour to use
- Add more moisture after mixing the night before and chilling it. Making Use of Dairy Products to Assist
- How to Make a Cake Batter
- How Long to Bake a Cake Batter Baking at a High Altitude
The best tip I can give you is to cook things precisely as they are written in the recipe. It is a science to bake with gluten-free flour, and the individual components are normally weighed out to be exactly what is needed for each recipe. The best method to assure successful outcomes is to adhere as closely as possible to the recipe instructions. Nonetheless, when you’re ready to begin modifying your family’s favorite recipes, here are some pointers and suggestions to help you get the best outcomes possible.
However, this article is here to guide you through all you need to know in order to start whipping up some delectable treats and nutritious entrees.
What is Gluten?
Gluten is a protein structure found in grains such as wheat, rye, and barley that provides the grain with strength, flexibility, and stability. Some people, however, are allergic to wheat, gluten intolerant, or have celiac disease, in which case they are unable to digest gluten at all. As a result, eliminating wheat and gluten from one’s diet is essential. Want to brush up on what gluten is, where it may lurk in products and ingredients, and the symptoms of a wheat/gluten allergy? Check out this infographic!
Make sure to read myWheat Allergy 101article, which covers all of this and much more in detail.
Were you shocked by the change in flavor and texture when you tried gluten-free baking for the first time? I wouldn’t blame you if you were. When gluten free baking is not done correctly, the results are generally sticky, thick, and lacking in flavor. Baking made using gluten-free flour also has a tendency to dry out and turn stale more quickly than baking made with wheat flour. There are a variety of causes behind this. First and foremost, most individuals are accustomed to consuming baked goods and other products that include wheat or gluten.
Second, in order to get the same outcomes as with gluten-containing products, gluten-free products must be made up of a variety of diverse components.
However, with a little effort, your gluten-free baked items will taste almost identical to your wheat-based favorites!
What other products may contain gluten?
When you have a wheat allergy or are trying to avoid gluten, flours are not usually the only item you should avoid. It can frequently be found in other components!
Always check the labels of products to ensure that they are gluten-free before purchasing them. If you are doubtful, make sure to contact the firm before using their products or services. These substances are usually found in conjunction with gluten and are as follows:
- When you are allergic to wheat or gluten-free, flours are not necessarily the only item you should avoid. In many cases, it can be concealed among other components. Always check the labels of the products you buy to be sure they are gluten-free. Ensure that you contact the firm before using if you are unsure. In most cases, the following substances are present when gluten is present.
Check read this post on mywheat 101 for a comprehensive list of hidden names for gluten in items.
Best Flours to Use
It is possible to use gluten-free flours with or without nuts, depending on your specific allergies. Here’s a brief summary on the many varieties of gluten-free flours that you may use in your recipes. Blends of flours that are devoid of gluten. Over the years, several firms have produced distinct mixes, each of which performs better in a particular set of recipes. (See the following section for a list of my favorite store-bought mixes.) The finest gluten-free blend will include rice flours, starches, and xanthan gum, among other ingredients.
- Xanthan gum is a thickening that is generated from birch trees and is used in food products.
- A lot of gluten-free mixes include rice flour as the primary component.
- Cornstarch helps to lighten up the recipe, offers gluten-free cakes a lighter texture, and helps to thicken the overall consistency of the dish.
- Oats are a grain that is not frequently used in gluten-free baking.
- If you are using oats in a dish, it is absolutely critical that you acquire your oats from a source that is verified gluten free.
- Quickbreads, breads, and pizza crusts can all benefit from the addition of potato flour / starch, which can aid to get the desired “chew” in a recipe.
- Other forms of whole grains, such as quinoa, amaranth, teff, and millet, are frequently included in gluten-free mixes, as well as consumed alone.
- Tapioca flour/starch is a gluten-free baking and culinary ingredient that is often used.
- However, just as with potato flour, using too much will result in a gummy texture in the dish.
My Favorite Store Bought Gluten Free Flour
Some of my favorite store-bought flours to use include the following. King Arthur Baking Mix- This is without a doubt one of my favorite baking mixes! A nice combination of flours is used, and baking powder is used to give it a wonderful rising effect! I grab for it whenever I want to create anything from cookies to pastries to pancakes to cakes and other desserts. Using Pamela’s Artisan Blend, you can create the most delicious cookies, pie crusts, and fast breads! Measure for Measure: King Arthur’s Measure for Measure This recipe is quite similar to their baking mix, but it does not contain any baking powder.
Consider baked goods such as cakes, pastries, cookies, and breads.
It is excellent in baked goods such as cookies, breads, and cakes.
Because of the quinoa and sorghum flours, it has a thicker texture than regular whole wheat flour, making it ideal for use in recipes that call for whole wheat flour.
Consider baked goods such as muffins, quickbreads, and cookies. Looking for the greatest substitutes for different recipes? Look no further. Check out my food exchange guide for more information!
How to Replace Flour
It’s not always as simple as just substituting gluten free flour for wheat flour when it comes to replacing flour in a recipe. Make sure to read the tips and tactics listed below to ensure that you always receive the greatest outcomes! In the meanwhile, here are some suggestions for you to get started: If a recipe calls for less than 12 cup wheat flour, you may simply substitute your preferred brand of gluten-free flour for it. There are no further modifications required. If a recipe calls for more than 12 cups of wheat flour, substitute your favorite brand of gluten-free flour while also making one or more of the modifications listed below, if needed.
In yeast-based recipes, I do not advocate substituting gluten-free flour for the regular flour.
Tips + Techniques
For the most part, people use a measuring cup to scoop flour into a bag and level it with a knife to achieve one cup of flour. When using gluten-free flour, this procedure does not work as effectively. Because gluten free flour has a different weight than wheat flour, you will not be able to acquire an accurate measure. Placing your measuring cup on the counter and scooping the flour into it with a spoon until you have a heaping cup of gluten free flour is the most accurate way to measure gluten free flour.
Don’t tap or push the flour into the measuring cup; this will ruin the texture.
Mix the Night Before / chilling
It was my experience that when I was in a hurry, my gluten-free items would sometimes taste fantastic, and other times they would taste really gritty. The graininess is due to the fact that the batter was not allowed to settle before baking. Allowing the batter to rest allows the different flours to absorb the moisture and fluff up their grains, resulting in a better end product and a better overall experience. It is recommended that you leave all gluten-free recipes to rest, covered, for at least 30 minutes before baking to allow the flours to rehydrate.
A longer waiting period is required for several recipes such as pie crust, cookies, breads, and pizza dough.
As a result, using additional moisture in your gluten-free meals might be really useful.
This is due to the fact that gluten-free grains absorb more moisture throughout the resting and baking processes. Begin by adding 1 to 2 teaspoons of additional liquid to a dish at a time until you get the desired outcome.
Using Dairy to Help
It was my experience that when I was in a hurry, my gluten-free items would sometimes taste fantastic, and at other times they would taste gritty. Because the batter was not allowed to rest before baking, it has a grainy texture. Allowing the batter to rest allows the different flours to absorb the moisture and fluff up their grains, resulting in a better end product and a more pleasing texture. It is recommended that you leave all gluten-free recipes to rest, covered, for at least 30 minutes before baking to allow the flours to rehydrate properly.
Depending on the recipe, you may need to wait longer for some ingredients to come together.
Addition of moisture to gluten-free meals may be quite useful in this situation, as well.
Start by increasing the amount of liquid in a recipe by 1 to 2 tablespoons at a time until you get the desired outcome.
How to Mix Batter
Ordinarily, recipes that call for wheat flour instruct you to avoid overmixing the batter since excess gluten strands will form, resulting in a finished product that is hard and dry in texture and flavor. Gluten-free baking, on the other hand, is the polar opposite. The longer you combine things, the better it is for you! You shouldn’t be frightened to mix gluten-free batters and doughs on high speed for 5 minutes or more while combining gluten-free batters and doughs. This does a number of tasks.
Next, it makes it possible for the components to be more evenly dispersed and integrated throughout the batter.
For example, blueberries in gluten free blueberry muffins will be evenly distributed throughout the muffin rather than sinking to the bottom of the muffin.
How Long to Bake
Due to the fact that gluten free flours do not frequently produce the same golden brown hue as wheat based flours, knowing how to tell when a gluten free food is finished baking cannot be done only by looking at its color. Allow your recipes to bake for a few more minutes in order to avoid undercooked outcomes. It’s also crucial to remember that making sure your oven is set to the proper temperature can aid you in baking gluten-free treats successfully. Purchase an oven thermometer and check your oven at least twice a year to guarantee that the temperature in your oven is indeed 350 degrees Fahrenheit when it says it is.
High Altitude Baking
While it comes to producing consistent results when baking gluten-free at high elevations, there is an additional level of difficulty. Typically, troubleshooting may be accomplished by altering one of three variables: Reduce the amount of moisture in your recipes. Because of the altitude, the grains will not require as much moisture as they would otherwise.
Start by subtracting 1 tablespoon of liquid from your recipes to see how it affects them. Increase the temperature of the oven by 15 degrees Fahrenheit to aid with baking times. Increase the baking time of all of your recipes by 5 minutes in aggregate.
Need to avoid other ingredients? Make sure you check out these articles.
Wheat, coconut, dairy, and eggs are all prohibited.
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Guide to Gluten-Free Flours
When you first start out, learning how to bake gluten-free might be intimidating. The selection of flour variations, as well as the process of creating a flour mix that replicates conventional wheat flour, might be quite difficult to a beginner. This was exactly my experience when I first began baking gluten-free more than three years ago. I became dissatisfied with the information available to me during the first six months of my career, so I took matters into my own hands. I barricaded myself in my kitchen until I had fully grasped the intricacies of the gluten-free flour world and had developed a reliable mix of my own that I could use in any dish that called for gluten.
This article is intended to assist you in understanding the role that each flour performs as well as how to construct your own gluten free flour mixture.
When gluten is removed, starches are used to assist reconstruct the binding, texture, and structure that gluten normally offers.
In order to determine how rich and nutritious each flour is while also determining how easy it is to utilize each flour alone or in a mix of its own, each flour is divided into three categories:
- When making a gluten free flour mix, it is essential to use light starches, which are all available. These flours, however healthy in their own right, are a little lighter when used in a recipe and are more stable either used alone or in combination with a starch. This category includes the more dense and nutritious flours that are rarely used alone but rather in conjunction with another medium-based flour.
When developing a gluten free flour mix, all of the starches must be light in color to be effective. These flours, however healthy in their own right, are a little lighter when used in a recipe and are more stable when used alone or in combination with a starch; These are the more dense and nutritious flours that are rarely used alone and will need to be used in conjunction with another medium-based flour; heavy
Need more help? This tell-all, secrets exposed eBook guide is just what you need:
Get a copy of the book! Here’s an example of what may happen if you purchase this eBook. What do you think? Is this the end of the conversation? In no way, shape, or form. The entire aim of our Baking Series Guides is to assist one another in our baking endeavors. You could have discovered a fresh nugget of information that I haven’t discussed, and I would appreciate it if you could share it with the rest of us. Cara, who lives in Chicago with her husband and son, is the brains behind the website Fork and Beans: a place where kids can have fun while eating.
Whether you’re gluten intolerant, have been diagnosed with celiac disease, suffer from inflammation, or are simply interested about gluten-free baking, when done correctly, gluten-free baking may be delicious.
Before We Begin: We Baked You a Gluten-Free Treat
Living gluten-free does not imply that you have to give up treats! Add a MamaSezz High Protein Breakfast Bar to your next MamaSezz order to fulfill your sweet taste without having to worry about gluten sensitivity. COMPLETE DISCLOSURE: This gluten-free breakfast bar is essentially a maple-vanilla blondie base with a layer of brownie batter layered on top. One hundred percent gluten-free, one hundred percent vegan, one hundred percent delectable Thank you very much. Place your order for MamaSezz right away.
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Because of the nutty flavor of oat flour, it is excellent for adding solidity and bulk to a variety of recipes. It imparts a chewier, crumblier texture to baked items as compared to all-purpose flour. Notice that certain oats are not certified gluten-free, so double-check before using them. Even then, people with real gluten sensitivity or celiac disease will not be able to handle oats, so proceed with caution.) Cookies and quick breads are the best uses for this flour. For cookies and quick breads, use one-third cup of oat flour for every one cup of standard flour, according to the following substitution ratio: (Please keep in mind that oat flour does not perform as well as all-purpose flour in recipes that require gluten to rise, such as yeast breads.) To make oat flour at home, follow these steps: Then, using a food processor or blender, pulse the rolled oats until they become granular.
2. Almond Meal
It’s nutty, rich, and filling, and it’s made with almond meal rather than almond flour*. Used most effectively in:Baked items, as a replacement for breadcrumbs To replace regular flour, use about double the amount of almond meal/almond flour called for in the recipe. Almond flour, on the other hand, is best utilized in recipes that specifically call for it, rather than just substituting ordinary flour. Homemade almond meal can be made in the following ways: Using a food processor, grind raw almonds until they are granular.
Throughout the process, give the blender a good shake.
Almond flour is typically formed from blanched almonds that have had their skins removed, and it is finely crushed to a powder.
Despite the fact that they have a somewhat distinct texture, they may be used interchangeably in recipes.
3. Brown Rice Flour
Brown rice flour is a light, grainy flour with a faint earthy taste that may be used in baking. It has a lot of fiber since it is made from rice that has the bran and germ still adhering to the grain. It has a higher density than white flour. Best used for: enhancing the crispiness of cookies, thickening sauces and soups.
A 1:1 substitution ratio can be used when using brown rice flour as a thickening in sauces and soups to replace regular wheat flour in a recipe. In order to avoid your treat from drying out when you use brown rice flour in baked goods, you may need to add a little more liquid to the recipe.
4. Chickpea Flour
Chickpea flour has a savory, bitter, starchy, and silky texture. It is made from chickpeas. Because it is thick, it is better suited for savory foods that require structure rather than sweet baked items. It’s best for tortillas, egg-free frittatas, flatbreads, and crepes, among other things. 3/4 cup chickpea flour can be used in place of 1 cup of all-purpose flour in this recipe. When replacing for heavier flours such as rye or spelt, you can use a 1:1 proportion of the lighter flour.
The Gluten-free Flour Baking Tips Every Beginner Needs to Know
In the event that you’re substituting wheat flour with gluten-free flour, there are a few steps you may follow to ensure that your recipe turns out perfectly every time.
When baking, use a combination of two or more gluten-free flours. The consistency, texture, and flavor of your baked item may be altered if you just use one of these ingredients, according to the manufacturer.
2.Use Additional Binders When Baking
Add one or two tablespoons of one of the following items to your gluten-free flour mix (about one or two teaspoons per cup of flour):
- Ground flaxseed, ground chia seeds, potato starch, garbanzo flour, and tapioca starch are some of the ingredients.
3. Keep It Simple If You’re New to Gluten-Free Baking
Make an effort not to become overwhelmed. Baking should be a pleasurable experience! If you’re new to gluten-free baking, start with straightforward recipes such as pancakes and cookies with few ingredients (or none at all).
4. Make Baked Goods a Bit Smaller
Gluten-free flours tend to produce crumblier baked items than regular flours. Make your baked items slightly smaller in order to keep them from coming apart. This will enable them to hold together better.
3 Easy Plant-based Desserts Using Gluten-free Flour
These simple nutritious muffins are prepared with homemade oat flour (which is quite simple to make at home, I swear!) and are the perfect on-the-go breakfast option.
2.Vegan Double Chocolate Cake
This cake is made using a basic gluten-free flour combination: almond flour and coconut flour, as well as beets that have been pureed (MamaSezz Strong Heart Beets). What were the outcomes? It’s a luscious, chocolaty, and delectable whole-food dessert. Indulge!
3.Whole Food Plant Based Oatmeal Raisin Cookies
Using a mix of gluten-free flours: oat flour and brown rice flour, I created yet another delectable gluten-free baked delight. Whole food plant-based and gluten-free oatmeal raisin cookies are packed with fiber and minerals thanks to the use of whole grains and nuts.
- There are a variety of gluten-free flours available for purchase. The following flours are our favorites: oat flour, almond meal/almond flour for cookies and fast breads, brown rice flour to lend crispiness to vegan cookies and thicken sauces and soups, and chickpea flour for savory meals that require structure such as egg-free frittatas.
- Are you brand new to gluten-free baking? At first, we recommend that you get used to combining different types of gluten-free flours and adding more binders to your gluten-free baked goods than you would to traditional flour recipes. Keep things simple and stick to pancakes and cookies at first, and try making your gluten-free baked goods a little smaller to prevent crumbling.
- You don’t want to deal with the gluten-free baking yourself? It’s not an issue. Add MamaSezz High Protein Breakfast Bars (like a breakfast brownie/blondie mix) to your next MamaSezz purchase for a delectable gluten-free baked good.
Caroline DiNicola Fawley contributed to this article. T. Colin Campbell Center for Nutrition Studies awarded Caroline a Plant-Based Nutrition Certificate. Caroline is a plant-based chef, recipe creator, and whole food plant-based nutrition instructor who specializes in whole food plant-based nutrition.
Guide to Gluten-Free Flours
When we initially started experimenting with gluten-free dishes, we found the process to be a little intimidating. When it comes to gluten-free flours, the expense may rapidly mount, and it can be difficult to know where and how to include each flour into a recipe. After many years of gluten-free cooking, we decided it was time to share what we’ve learned through the process of experimenting, as well as our go-to recipes for DIY gluten-free flours and flour blends, as well as our favorite gluten-free baking recipes.
Let’s get this party started!
Why make your own?
Making gluten-free flours at home saves money. It saves you money while also allowing you to have greater control over the consistency, flavor, and freshness of your products. For gluten-free baking, we prefer to keep a supply of the following handmade flours on hand in our pantry: Gluten-Free Flour Blend Made at Home (click to see individual ingredients) Making Oat Flour is a simple process.
Making Almond Flour is a simple process. How to Make Almond Meal (with Pictures) How to Make Almond Meal from Almond Pulp, which is brand new!
How to Use Gluten-Free Flours
To create the greatest texture and flavor when baking using gluten-free flours, we’ve discovered that it’s usually better to combine a variety of flours to reach the desired result. Approximately 2 parts DIY Gluten-Free Flour Blend, 1 part oats or oat flour, and 1 part almond meal or almond flour are the ingredients we use most frequently in gluten-free baked items (example here). This combination contributes to the creation of a light, fluffy texture as well as a pleasant flavor in baked foods, particularly pancakes and quick breads.
DIY Gluten-Free Flour Blend
We’ve discovered that ourDIY Gluten-Free Flour Blend* is a flexible flour that can be used in a variety of recipes and is the closest equivalent for unbleached all-purpose flour or whole wheat pastry flour in many recipes. This combination has performed beautifully in a variety of recipes, including muffins, cakes, quick breads, gingerbread cookies, corn bread, waffles, crepes, and many other dishes. A combination of brown rice flour, potato starch, white rice flour, and tapioca flour is used to make this recipe delicious.
* The Bob’s Red Mill 1:1 Gluten Free Baking Flour from Bob’s Red Mill is the greatest store-bought substitute we’ve discovered for our bespoke mix.
Oat flour is a good choice for recipes that call for a thick texture as well as a moderate, somewhat sweet taste. It puffs up when the conditions are correct –TIP: Avoid mixing oat flour with too many heavy, sticky ingredients, such as bananas, and give it a little aid from a leavening agent, such as baking powder, so that it puffs up and has a lighter texture. Not only is oat flour simple to prepare, but it’s also high in fiber and nutritional value! We’ve discovered that it’s particularly effective while creating pancakes.
Almond flour* is a grain-free, protein-rich flour that works well in a variety of baked goods, including cookies, cakes, and muffins. Almond flour is prepared from blanched almonds that have been stripped of their skins (as opposed to almond meal, which is made from raw almonds with skins). The result is a fluffy, airy texture and delicate golden tint, as a result of this process. In baking recipes, we frequently use almond flour when we want a light, fluffy, cake-like texture with a neutral flavor.
It is effective in both egg-based and egg-free baking.
Please see our recipe for Perfect Vegan Gluten-Free Chocolate Chip Cookies for more information. Also see our recipes for 1-Bowl Vegan GF Vanilla Cake and 1-Bowl Vegan Gluten-Free Carrot Cake. Here’s where you can get our favorite store-bought Almond Flour.
Cookies, cakes, and other baked goods can be made with almond flour*, a grain-free and protein-rich flour. Using blanched almonds that have been stripped of their skins, almond flour is produced (as opposed to almond meal, which is made from raw almonds with skins). Thus, it has a fluffy, delicate texture and a bright yellow hue to it. In baking recipes, we frequently use almond flour when we want a light, fluffy, cake-like texture with a neutral flavor. This is because almond flour has a gentler flavor than almond meal, and it has a tendency to fluff up when cooked!
You can learn more about it here, and you can use it in recipes like ourPerfect Vegan Gluten-Free Chocolate Chip Cookies, 1-Bowl Vegan GF Vanilla Cake, and 1-Bowl Vegan Gluten-Free Carrot Cake.
Using Other Gluten-Free Flours (not homemade)
In addition to the handmade flours described above, we occasionally utilize other flours to obtain a certain texture or flavor. Our go-are to’s as follows:
Brown Rice Flour
Crispy Shallots are made even better using brown rice flour as a breading. Our gluten-free flour blend does not perform well as a 1:1 substitution in recipes that call for regular flour, but it does work well when combined with other gluten-free flour blends.
White Rice Flour
Although white rice flour is lighter in color and texture than brown rice flour, we do not use it as a 1:1 substitution for flour in recipes that call for flour. Instead, it performs better when mixed with other gluten-free flours, such as rice flour. We used it as an optional thickener in our Egg-Free Frittata, and it worked great!
Chickpea flour (also known as gram flour) is excellent for creating focaccia and egg-free frittatas, among other recipes. It has a strong bean taste and may be fairly thick, making it unsuitable for use in sweet baked items because of this.
Coconut flour is a thick flour derived from dried coconut flesh that is used in baking. It generally does not replace well in recipes that ask for a 1:1 substitution, and since it is so dense, it nearly always benefits from the addition of an egg to the mix. It’s high in fiber and absorbent compared to most other gluten-free mixes, making it a perfect addition to no-bake delights such as our Carrot Cake Bites. Likewise, it is effective in dishes that call for eggs, such as our Banana Egg Pancakes.
Honorable Mention: Starches
Despite the fact that cornstarch and arrowroot starch are technically starches (not flours), we use them often in gluten-free recipes. They both work well as thickeners in a variety of recipes, including puddings, sauces, and compotes, and they may even impart a crumb-like texture to baked products. You may find arrowroot in our Gluten Free Vegan Pizza Crust, Best Vegan Gluten-Free Mac ‘n’ Cheese,Easy Vegan Caramel Sauce,Vegan Lemon Curd, and Cinnamon Baked Apples, to name a few of our favorites.
In addition, check out our favorite ways to utilize cornstarch, including our Gluten Free Vegan Biscuits, General Tso’s Tofu Stir Fry, Vegan GF Peanut Butter Cup Cookies, andCashew-Load Vegan Queso recipes.
Tapioca Starch (a.k.a. Tapioca Flour)
We don’t often use tapioca starch on its own in recipes since it has a sticky, elastic feel that may be difficult to work with. Despite the fact that it has a neutral flavor, it is an excellent choice for gluten-free mixes. It’s hard to choose a favorite dish that uses tapioca starch, but we have to go with our Easy Vegan Mozzarella “Cheese,” which uses tapioca to get the iconic stringy cheese texture.
Potato Starch (NOT Potato Flour)
When attempting to generate a light, cake-like texture, such as in our 1-Bowl Vegan Gluten-Free Vanilla Cake, potato starch is an excellent choice. In recipes where flour is asked for, we don’t normally use it as a 1:1 equivalent; rather, it works well when combined with other gluten-free flours, such as almond flour. We hope you found this information to be of use. All of our Gluten-Free Recipes may be found right here!
A Beginner’s Guide to Gluten-Free Baking
Cooking gluten-free might often be as simple as removing some ingredients, but gluten-free baking necessitates a slightly different technique than traditional baking. In conventional baking, all-purpose wheat flour plays such a significant role that, when it is removed, you must not only find out what to replace it with, but you must also grasp how those new components will behave in–and affect–your recipe. Once you’ve mastered the specific “rules” of gluten-free baking, though, you’ll be well on your way to duplicating all of your favorite delights with confidence, and without the use of gluten, of course!
What to Expect with Gluten-Free Baking
Understanding how and why gluten-free recipes behave differently from normal recipes can assist you in achieving the texture and taste you desire in your cooking. First and foremost, let’s talk about gluten. Gluten is an elastic protein present in some grains such as wheat, barley, and rye, and it is utilized to help give dishes structure and a pleasing chewiness when used in baking or cooking. Baking is made possible by the flexibility of gluten, which permits batters and doughs to retain the air released by leavening agents (such as yeast, baking powder, or baking soda), which is how baked goods rise.
The first step in achieving gluten-free bliss is to develop an appropriate flour substitute.
So, in order to get this look, you’ll need either a variety of flours and binders or a store-bought, pre-mixed combo.
Despite the fact that these mixes are excellent, they will not be identical to wheat flour.
Gluten-free flours absorb more liquid.
In gluten-free recipes, you may notice that the proportions of the components are different. Due to the presence of fine starches in gluten-free flours, they tend to absorb more moisture than ordinary flour. In order to compensate for this, gluten-free recipes typically ask for additional liquid and result in looser batters.
They may also call for a higher proportion of leavening agents, such as baking powder, to aid in the creation of volume and a lighter texture. Increasing the amount of components such as eggs can help to produce the necessary structure and enhance the crumb.
Gluten-free batters can tolerate (and even benefit from) overmixing.
When baking traditional baked products, it’s important not to over-mix the batter, as you’ll read in many recipes. Overmixing causes the gluten to grow, resulting in a rough texture that is unpleasant to touch. Of course, because there is no gluten included in gluten-free dishes, this isn’t an issue. In fact, gluten-free baked products benefit from a longer mixing time since it gives them more structure and allows them to rise more effectively.
Gluten-free batters need to rest.
Allowing your batter to rest after mixing is a step that is often overlooked in conventional baking: it is essential for successful baking. It is possible for even the greatest mixes of gluten-free alternative grains and flour blends to produce a gritty texture in baked goods. Resting the mixture for around 30 minutes will let the flour to hydrate and soften, which will help to alleviate the problem. When baking gluten-free baked products that require a shorter baking time, such as pancakes and cookies, it is especially crucial to allow for resting.
No kneading required.
Kneading is required for traditional breads and baked items in order to produce the gluten. The fact that gluten-free recipes do not include any gluten (surprise!) means that they do not require any kneading at all. In addition, whereas traditional bread dough becomes smooth and flexible after being kneaded, gluten-free bread “dough” would appear more like a sticky batter after being kneaded.
Gluten-free batters need a longer bake time.
Knitting is required for the development of gluten in traditional breads and baked items. Because gluten-free recipes do not include any gluten (surprise! ), there is no need to knead them at all. In addition, whereas traditional bread dough becomes smooth and flexible after being kneaded, gluten-free bread “dough” would appear more like a thick, sticky batter after baking.
Essential Gluten-Free Baking Ingredients
All-purpose wheat flour is a basic ingredient in the arsenal of any traditional baker. If we want to substitute this one grain, we’ll need a variety of gluten-free foods that are as close to its composition as possible: some with high protein content, some with high starch content, and others that work as a binder. You may now purchase store-bought concoctions of components that are intended to function as a “all-purpose” alternative for standard all-purpose flour. Rice flour, potato starch, and tapioca starch are just a few of the substances that are frequently used in baking.
- Follow the recipe exactly as written, using the same brand and kind of gluten-free all-purpose flour as specified in the recipe.
- In addition to an all-purpose flour blend, there may be occasions when you want to make a bran muffin, a speciality cake, or even a yeasted dinner roll using your flour mix.
- Oat flour, nut flour, bean flour, even powdered dry milk and other gluten-free options are available.
- Finally, if you must adhere to a rigorous gluten-free diet, it is critical that you carefully check the labels on all of the ingredients you will be using in your baking.
Fortunately, if a product may include wheat as a result of cross-contamination, the manufacturer is compelled to inform us on the package label. Donuts made with gluten-free chocolate cake batter. Megan Gordon is a model and actress.
What I Wish I’d Known When I Started Baking Gluten-Free
I’ve discovered a few things over the course of my 15+ years of gluten-free living that allow me to consistently enjoy consistently great gluten-free baked goods every time.
Stick to the recipe.
Please keep in mind that gluten-free baking does not adhere to the same visual indications as conventional baking. Even though you may be tempted to innovate on a recipe and employ your tried and true baking skills, stick to recipes that are specifically made for gluten-free flour and follow them exactly as directed until you are acquainted with the specifics of gluten-free baking. You get the best results from the recipe, be sure to use the brand of flour specified in it. If you’ve purchased a gluten-free mix but aren’t sure where to begin, the back of the packaging and the brand’s website are both excellent locations to start your research.
Don’t “dip and sweep.”
Please keep in mind that gluten-free baking does not adhere to the same visual signals as regular baking. Use recipes intended for gluten-free flour and follow the directions exactly until you’re acquainted with the specifics of gluten-free baking. If you’re unsure about a recipe, improvise and use your tried-and-true baking knowledge instead. You get the best results from the recipe, be sure to use the brand of flour specified. A good place to start when you’ve purchased a gluten-free mix but aren’t sure what to do with it is on the back of the packaging or on the brand’s website.
The less flour, the better.
I’ve discovered that the gluten-free baked items that are the simplest and most edible are those that do not rely only on flour for their composition, but instead incorporate other important components. Consider the following recipes: banana bread, cornbread, peanut butter cookies, oat muffins, and carrot cake, among others. It is the other prominent elements that provide the structure, flavor, and texture for all of these dishes. When compared to a crusty French baguette, which may include merely wheat, water, yeast, and salt, this is a healthier option.
The freezer is your friend.
When it comes to gluten-free baked products, homemade versions are typically better than those purchased from a shop, but it takes time and effort to turn on the oven every time the whim strikes. Whenever I prepare a large batch of something, I make it a point to freeze a portion of it for a future indulgence or treat. Brownies, bread, quick breads, pizza crusts, cupcakes, muffins, and waffles are all excellent for freezing because of their high moisture content. Furthermore, because gluten-free baked goods do not retain their freshness as well as their conventional counterparts, it is usually a good idea to freeze any leftovers that will not be consumed within a couple of days.
Cupcakes made with gluten-free chocolate and banana. Megan Gordon is a model and actress.
In order to successfully convert your favorite recipes to gluten-free, use the first effort as an experiment, and be prepared to make adjustments as needed after that. While there are no hard and fast rules for dealing with a particular textural difficulty, the following suggestions may be useful in finding a solution:
- If the food is mushy or sticky, lower the temperature and extend the cooking time. Crumbly: Increase the amount of binding agent, such as xanthan gum or psyllium husk. Rest the batter for 30 minutes before baking it if it is gritty or thin. Dense: Increase the amount of leavener used, such as baking powder. Add extra liquid if it’s too dry.
Gluten-Free Baking Recipes
Recipes that will trick even the most ardent gluten-eater are available thanks to the numerous skilled gluten-free bakers who have perfected their craft. That being said, don’t be too disheartened if your finished product isn’t as pillowy, flaky, or as chewy as you had hoped. Just because a gluten-free baked product looks or feels different from a traditional baked good does not rule out the possibility of it being tasty. Are you looking for a good location to start? Begin with one of these delicious meals!
- GF Banana Bread, Gluten-Free Monster Cookie Bars, Gluten-Free Cinnamon Rolls, Gluten-Free Chocolate Banana Cupcakes are just a few of the gluten-free recipes you’ll find here. Fudgy Chocolate Brownies that are free of gluten
- Donuts made with gluten-free chocolate cake batter
- GF Chocolate Chip Cookies
- GF Biscuits
- GF Chocolate Chip Muffins
- GF Chocolate Chip Muffins with a Chocolate Chip Filling Pumpkin Muffins that are free of gluten
- Hetty McKinnon’s Flourless Soy Sauce Brownies are a delicious treat.
When and How to Substitute Gluten-Free Flours in Baking
Once you’ve figured out how to make the switch, you’ll be able to whip up gluten-free versions of your favorite delights in no time. Each product that we showcase has been picked and vetted by our editorial staff after being thoroughly researched and tested. If you make a purchase after clicking on one of the links on this page, we may receive a commission. Though there is no one-size-fits-all solution for gluten-free baking substitutes, we have a number of suggestions that will assist you in creating excellent gluten-free versions of the baked goods you enjoy: cookies, cakes, breads, and other baked goods.
mbd1049 0909 glutenfree bread l.jpg The first guideline of gluten-free baking is to avoid using any flour at all.
Traditional baked goods rely on gluten to provide texture and rise, and this can lead to disappointment.
It is not sufficient to substitute any gluten-free flour for white flour and expect the same results as with white flour.
Substitute with an All-In-One Gluten-Free Flour
To get the best results, modify your favorite recipes by swapping conventional flour for a gluten-free flour mix that has all of the necessary ingredients. Consider these blends to be formulations that mix the strengths of several gluten-free flours with stabilizers to create a texture and taste that is similar to conventional flour. They have been put through their paces in terms of variety and, on the whole, they perform admirably. However, keep in mind that there are gluten-free flour blends that are not all-in-one, which means that you can’t just swap them into any recipe without altering the other ingredients, and that no two blends are exactly the same.
- Typically, all-in-one blends are a 1:1 substitution for conventional flour, and the blend should state as much on the top of the bag or in the name of the product.
- The key to all-in-one blends is that they contain stabilizers like as xantham gum, which help to restore the structural integrity that is lost when gluten is removed.
- When it comes to recipes where these mixes work well, formulations that call for baking powder and/or baking soda to leaven them (such as cookies, muffins, and cakes) are typically a safe option to try.
- When it comes to baked items that rely more on other components than flour, such as fudgy brownies and angel food cake, the substitution is scarcely discernible.
It would be necessary to alter far too many factors in order to get the same effect that gluten does. Find a gluten-free recipe that has been tried and true instead, such as this gluten-free bread, which is made using a mix we created in the Martha Stewart Living test kitchen.
Find a Recipe That Calls for a Single Gluten-Free Flour
Quinoa, rice, almond, coconut or sorghum flours can be used as the basis for delectable baked products, but they cannot be used in place of all-purpose flour without affecting the rest of the recipe’s ingredients and measurements. Look for recipes that have been tried and true and that specifically call for these or other gluten-free flours. We particularly like aLemon Cornmeal, which is one of our faves. ourGluten-Free Fudgy Brownies, which use cornstarch instead of flour, and ourBuckwheat and Chocolate Torte are all gluten-free alternatives to traditional recipes like wheat flour and cake.
5 gluten-free flours to help you bake like a pastry chef
Whether you have a gluten allergy or simply enjoy experimenting with other grains, you’ve certainly noticed that there are a bajillion (well, dozens) of gluten-free flours to choose from on the market. What is the source of so many? Which ones are the most important to you? Moreover, what is the proper method of substituting them in your favorite recipes? It turns out that there isn’t a single solution that works for everyone. “Each has a certain profile that it contributes to cooking and baking,” explains Alanna Taylor-Tobin, the founder of The Bojon Gourmet and a skilled pastry chef who learned she had a gluten allergy 12 years ago.
She went to alternative flour school and realized that the weight, absorbency, starch, protein, and fiber contents of alternative flours may vary substantially, which makes a significant impact in baking, according to her.
When it comes to baking, Taylor-Tobin says that using alternative grains “opened up a whole new feast of tastes, textures, and colors that I had no idea existed.” The author’s new bookAlternative Baker is full with delectable dessert recipes that don’t call for even a tablespoon of normal flour.
Ready to get your baking game on? Start with these 5 gluten-free flours.
No matter if you have a gluten allergy or simply enjoy experimenting with other grains, you’ve certainly noticed that there are a bajillion (well, dozens) of gluten-free flours on the market. What’s the deal with all the people on the street? Is it really necessary to have them all? In addition, what is the proper approach to include them into your favorite recipes? There isn’t a single answer that works for everyone, as it turns out. Founder Alanna Taylor-Tobin, a skilled pastry chef who learned she had a gluten sensitivity 12 years ago, explains that each ingredient has its own distinct profile that may be used in cooking and baking.
During her studies of alternative flours, she learned that they may vary substantially in weight, absorbency, starch, protein, and fiber contents—all of which make a significant impact in baking, according to the author.
The moment she realized she could eat anything she wanted while being gluten-free, she put her pastry chef hat back on and set to work.
‘Baking using alternative grains opened up a whole new feast of tastes, textures, and colors that I had never idea existed,’ Taylor-Tobin says in her new book,Alternative Baker, which is replete with delectable dessert recipes that don’t call for even a tablespoon of traditional flour.
2. Buckwheat flour
Why you need it: According to Taylor-Tobin, the texture of buckwheat flour distinguishes it from other flours. “It’s a really easy transition,” she says. “There’s no sand or grit to be found here.” Buckwheat is also high in protein and minerals such as iron, and it includes lysine, an amino acid that has been shown to be effective in the treatment of cold sores. However, because of the flavor, it is a top-notch replacement. In Taylor-words, Tobin’s “buckwheat flour has an extremely strong taste component.” The flour, in my opinion, is more of a spice than a flour.
Taylor-Tobin like using it to make chocolaty cookies as well as crisp pie crusts, particularly for pumpkin pie, which she really adores.
When baking, combine this flour alternative with a starchier flour—an all-purpose or sweet rice flourwould be ideal—and use 50 percent of each in the recipe.
3. Corn flour
Why do you need it? According to Taylor-Tobin, corn is a “sturdy grain that likes to soak up moisture,” and its “sunny taste” is “simple to adore and compliments a broad variety of meals and cuisines.” Given that the grain has been around for thousands of years, it should come as no surprise that it makes for a good flour. Corn flour has been ingested for thousands of years for a good reason: it is high in fiber, protein, iron, and phosphorus. When to make advantage of it: It’s a good sign if when you think of corn, you think of summer flavors like grilled corn.
“It also has a lovely butter yellow color and a smooth and pillowy feel,” says the designer.
In addition, for the best texture, don’t use more than 50 percent corn flour; otherwise, the bread will have a somewhat brittle feel.
4. Millet flour
What it is and why you need it: Millet has lately gained in popularity, but it is not a newcomer to the world of supergrains; it has been around for at least 10,000 years. Because of this, it comes as no surprise that the grain has more nutritious advantages than regular flour. The nutritional value of this ingredient is “rich in protein, fiber, as well as the minerals iron, phosphorus, manganese, magnesium, and copper,” according to Taylor-Tobin—not bad for adding some additional nutritious punch to your baked products!
Due to the fact that it has a flavor that is somewhat comparable to corn flour, you’ll want to match it with lighter flavors such as honey, berries, and dairy.
Due to the slightly bitter flavor of millet, it is recommended that you limit its use in a recipe to 30 percent of the total flour to avoid dominating the flavor of the dish.
5. Oat flour
In Taylor-words, Tobin’s “Oat flour is about as near as you’ll come to regular flour when avoiding gluten.” It has a soft texture that is simple to work with and a taste that is comparable to whole wheat flour, which makes it a good substitute for regular flour. Furthermore, it is high in fiber and includes a vegetarian, legume-like protein known as globulin, which actually replicates the role that gluten performs in ordinary flour, resulting in a light, fluffy texture and the ability for baked items to rise when cooked with it.
Expert recommendation: Combine it with millet flour and sweet rice flour to make a homemade all-purpose flour alternative by substituting one-third of a cup of each for every cup of flour called for in a recipe.
This page was last updated on August 30, 2019.