Principles of Gluten-Free Baking

Hello!

Below you’ll find some basic principles for gluten-free baking. You may have already found that you don’t have great success with attempting to make a 1:1 replacement of gluten flour with gluten free flour. Your baked goods may have turned out too dry and crumbly or soupy and unable to set. All recipes need to be altered and adjusted for flour and starch content as well as liquid and fat content. I don’t recommend ever trying to use a regular, gluten recipe as a gluten-free recipe. In addition to your baked goods resulting in crumbly disappointments, they’ll also likely come out tasting bitter and flat. I carefully test and tailor my recipes for peak flavor, texture, and crumb.

Because there is no gluten in your gluten-free batter/dough, you can’t over-mix it or over-knead it. There is no gluten to develop, thus it won’t become tough, dense, or overworked with thorough mixing/kneading. Ensure to beat/knead well the dough or batter you’re preparing because the starches and fats/liquids need time to combine and absorb together. This also helps your dough to become smooth.

Increase baking time by about 5-10 minutes. Bake past what you believe is long enough to ensure the bottom of your baked goods are baked through. If the top of your baked good starts to brown before the bottom of it is completely baked, cover it with foil.

This kitchen thermometer is what I use when baking to ensure the internal temperature of my bread is between 200-205* F. I highly recommend you use a kitchen thermometer in gluten-free baking; I use mine multiple times a week.

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