More Gluten-Free Baking Tips to Wow Your Family & Friends

More Gluten-Free Baking Tips

to Wow Your Family & Friends

 

 

Creating your own gluten-free baked goods is a special treat – and definitely something to share with your family and friends.

The holiday season is the time to get into the kitchen and bake your heart out!

 

Here are some more tips to get you in your baking groove:

 

Use the best gluten-free baking ingredients

#1  Use the BEST ingredients you can find, and afford.

 

Gluten-free baking can get expensive.  Yet, it’s less expensive to bake your own than buying pre-made goodies. Use non-GMO and organic ingredients; grass-fed butter and dairy; coconut oil over canola or vegetable oils; superfood cacao over processed cocoa.

 

Spices and flavorings add additional benefits and flavors to your baked goods.  Try cinnamon, ginger, nutmeg and cloves – beautiful holiday spices to fill your home with fantastic aromas.

 

 

Packaged Gluten-Free Flours

#2 Try a packaged gluten-free flour combination

 

These are of good use if you don’t want to buy multiple flours and combine them yourself.

 

Yet, they do come with downfalls:  they’re typically quite expensive, and they usually have zanthum gum added, which can wreak havoc on your intestines. (See my previous post for more information on zanthum gum)

 

 

Don't Over Mix your Gluten-free Flour Mixtures

#3 Do not over mix your gluten-free flour dough

 

Using gluten-free flour is a bit different from your typical white/wheat flour.  Mix to incorporate the ingredients.  But, don’t over mix, which causes a gummy final product.

 

gluten-free baking for beginners workshop

 

 

Use your Gluten-Free Batter Mixtures sooner than later in your baking

#4 Don’t let your gluten-free baking mixture sit for too long before using

 

Many gluten-free flour mixes start to thicken up once mixed with all the ingredients in the recipe, which can make the final product unappealing.  For example, pancake mixture thickens up rather quickly as it sits on the counter.  Some flours, like white rice flour need the time to sit to get rid of the sandy texture. A mixture with tapioca flour can get gummy when sitting too long before use. Sturdier flours like millet or teff can be used right away, so should be used sooner than later to get best results.

 

In the case with cookie dough, mix your batter and bake right away. Often, roll out cookie dough works better well chilled in the fridge. Typically, you’ll need the dough to come to room temperature again before use for best results.

 

 

Oven Thermometer, be careful of gluten-free baking times and temperatures

#5 Pay Attention to your baking times and temperatures

 

Gluten-free recipes sometimes call for a longer bake time, or a different temperature.  Pay attention to the recipes and follow what’s noted. Always watch the temperature of your oven, as differing temperatures can cause quite a different outcome.

 

 

Don't Let Gluten-Free Baking Scare You

Bonus Tip: Don’t let gluten-free baking scare you!

 

Many people are astounded that I use SO MANY different flours – sometimes in just one recipe.  Yes, this was something I had to get over as well.

 

At first, I was afraid to purchase all the flours needed.  I realized that I do use them all the time, and it’s really much easier and cost-effective to mix them myself.  This gives you more control over your ingredients as well as which flours you match together. And, leaving out the zanthum gum, which is found in most pre-made mixes, is much better for my body.

 

See what method works for you – I am certain you will bake some incredible gluten-free goodies in no time!

 

If you haven’t yet, go back and read my previous post Top Tips to Create Irresistible Gluten-Free Baked Goods for more gluten-free baking tips you can try this holiday baking season!

 

What is your favorite baked item to create at the holidays?

Have you tried my Gingerbread Cookies yet?

Gluten-Free Baking: Time to Make the Cookies

Grab your own copy of Gluten-Free Baking Tips Now!

 

 

Disclaimer: The views shared here are in no means meant to replace that of your doctor. I am a Certified Integrative Nutrition Health Coach, here to encourage, support and inform you on living gluten-free.  I am not a doctor and do not diagnose, treat, prevent or cure.  Always seek the advice of your own Medical Provider regarding any questions or concerns you have about your specific health, or any medications. The information shared is for educational purposes only and is not allowed to be reproduced, replicated or sold.

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