Top Tips to Create Irresistible Gluten-Free Baked Goods

Top Tips to Create Irresistible Gluten-Free Baked goods

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.

 

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 Tips to get

back in the kitchen

and tackle your gluten-free baking:

 

Use Good Quality Gluten-Free Flours

#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.  Beware that many offer little health benefits. Some may spike your sugar levels, like white rice flour, potato flour and sweet rice flours.  Try not to use those as the main flour in your recipe.

 

Choose organic flours whenever possible, especially with rice flours which can carry extra 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.

 

 

Be Careful Using Zanthum Gum in Gluten-Free Baking

#2 Watch out for Zanthum Gum

Zanthum 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.

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#3 Use a combination of flours for best results

Through gluten-free baking, we’ve found the best consistency, texture, structure and taste come from using a combination of flours, over using just 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 breads.

 

One of my favorite combos is a mixture of organic sprouted brown rice flour, millet flour and tapioca flour.

 

Gluten-Free Baking: Bean Flours

#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.  In case of an after taste, add lemon or orange zest, or another flavor.  If you have a gas issue, that’s up to you!

 

You’re missing out if you don’t use bean flours.  They can add great body to baked goods, and they offer nutritional benefits.

 

 

Gluten-Free Baking: Cut Out White Flour

#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.

 

 

Try out these baking tips in your kitchen

and create your own delicious treats!

 

Gluten-Free Baking: Time to Make the Cookies

 

Here’s a delicious holiday cookie to try today:  Gluten-Free Gingerbread Cookies

 

 

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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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