Top Tips to Create Irresistible
Gluten-Free Baked Goods
Living gluten-free does not mean you have to stop baking!
If you loved to bake before going gluten-free, you CAN and WILL still love to bake by trying out the following gluten-free baking tips.
You’ll need to think a little differently – a little out of the box – and you will create some fantastic, delicious, and yes, even healthy, gluten-free treats.
Try these top gluten-free baking
tips to get back in the kitchen today:
#1 Choose good quality flours
Who knew there were so many flours available besides the basic white(wheat) flour! Open your eyes and you’ll discover so many flours to try in your gluten-free life. Each flour offers a different outcome so play around with a few to get a feel for which you like. White rice flour can add a grainy texture while tapioca flour can make things gummy.
Choose organic flours whenever possible, especially with rice flours due to pesticides. Good bets to try are brown rice flour or sprouted brown rice flour, millet flour, garbanzo bean flour, gluten-free oat flour, coconut and almond flours.
#2 Watch out for Xanthan Gum
Xanthan gum is an ingredient added to most gluten-free processed foods. It’s typically used in gluten-free baking to hold baked goods together. Yet, this ingredient can cause irritability in the gut. In the past, this was even prescribed as a diuretic by doctors! Pay attention to how you respond to this ingredient.
#3 Use a combination of flours for best results
Overall, we’ve found the best consistency, texture, structure, and taste for gluten-free baked treats come from using a combination of flours, over one flour in a recipe. You’ll find different bakers like different combinations.
Play around to see which best fits your needs. You may also want to use different combinations for different products like cakes, cookies, or bread.
One of my favorite combos is a mixture of organic sprouted brown rice flour, millet flour, and tapioca flour.
#4 Don’t be afraid of bean flours
Many share they’re afraid to use bean flours due to their possible gas effect or after taste. Of course, everyone is different, so you’ll need to figure this out for yourself. Use lemon or orange zest, or another flavor to help with any aftertaste left from the bean flour. If you have a gas issue, you decide if you can use them.
You’re missing out if you don’t use bean flours as they give great body to baked goods, along with nutritional benefits.
#5 Cut Your Sugar (especially white sugar)
Yes, we love to bake and enjoy a delicious treat. But, according to Dr. Tom O’Bryan and Dr. Mark Hyman, sugar is the root of today’s health problems and the root of multiple diseases in today’s society. Unfortunately, sugar is highly addictive. Eat a little and you’ll continue to want more.
Cut white sugar out completely and make the switch to all-natural sugars. Try organic or local honey, pure maple syrup, dates, or coconut sugar. Cut down on the amount of sugar in each recipe as well. You’ll get used to having less sweetness and still enjoy your treat.
Which gluten-free baking tip will help you the most?
Learn the basics of gluten-free baking in my Gluten-Free Baking for Beginners Workshop
Grab your own copy of gluten-free baking tips (below) and stay tuned for the next time the workshop is offered!
Here’s a delicious holiday cookie to try today: Gluten-Free Gingerbread Cookies
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