Need some tips for Gluten-Free Baking? Learn the basics and then head to your kitchen to start experimenting with delicious recipes.
Hi Friends!
As you guys know, I’m not gluten-free…but lately I’ve been getting some questions from readers about how to adapt my recipes, especially baking recipes, to be gluten-free. Since I’m most definitely not an expert in that area, I’ve found myself having trouble offering suggestions.
So, I asked my gal pal Lindsay to give you guys some tips for gluten-free baking! Hope you find them helpful!
Hi there Fellow bean lovers! My name is Lindsay Cotter and I blog over at Cotter Crunch. So happy Linz is letting me share my love for GLUTEN FREE TODAY.
But first, about me. I’m married to a pro triathlete and Tri Coach. I’m also a Fitness Professional and Nutrition Specialist that specializes in Gluten free Eating and Endurance sports. Hence how I married a triathlete. My blog is a gluten free guide (for all), and I want to be there to help others maintain proper nutrition as you work toward your goals, fitness or not. That’s why I’m called the SHERPA wife; to support and FUEL others!!
But the other main reason I blog is to (hopefully) make gluten free eating easy and healthy for those who are either new to gluten free due to a diagnosis, or who want to experiment with gluten free for their own personal reasons. I’ve been gluten free since 2008 due to health reasons. Back then, I was a bit overwhelmed with the what to do next or where to even start with the whole diet process.
Which is why I am here today!
Let’s start with the Basics –> Gluten Free Baking
Thankfully a lot has changed over the past 5 years and there are a lot more gluten free baking/cooking options.
But I still get a lot of questions about GF baking.
Like what flours are gluten free and what GF flours mixes work well together?
It actually took me a while to figure this one out. There was lot of trial and error and researching. I also found great blogs (like Sarena) that have been doing this for years and know what gluten free flours work well and where.
So let’s make it simple and focus on these four flours. These are the most versatile anyway.
Tapioca flour – Tapioca flour comes from the root of a cassava plant. Same thing as tapioca pearls, like you would use for a pudding, but tapioca flour is when the pearls are grounded into a flour texture.
- Tapioca flour/starch adds structure to gluten free baking. It also helps give things an even chewiness, which we often lack in gluten free foods. It’s great for baking things like cookies and cakes.
Amaranth flour – A high protein gluten-free grain- even more protein than wheat. One cup of raw amaranth contains 28.1 grams of protein.
- Amaranth absorbs water quite easily, which makes it a great emulsifier. But it can make your gluten free baking very dense if you don’t use it with other gluten free flours/starches. I like to use amaranth in savory dishes like pizza dough or some other kind of thick crust.
Sorghum Flour– sorghum is the probably the easiest gluten free flour to work with. Great substitute for wheat flour in baking or pancakes. It improves the texture for sure and is light in taste. It works best when combined with other gluten free flours, such as rice flour and tapioca flour.
Potato Starch –Potato starch acts like a thickening agent. Great to add to stews, soups, sauces, etc. It also can help add more moisture to your baking mixes.
Note: Also check the labels on the starches, just in case they’ve added any other agents that are not GF.
Not into baking with grains? You can easily sub in coconut flour or almond meal, but BE WARE, coconut flour soaks up much more moisture than almond. So recipes with coconut flour will need to have some sort of wet ingredient (like milk, egg, yogurt, etc) prevent them from getting crumbly and dry.
Want to give this whole GF baking this a whirl? Try this simple, yet healthy, cookie recipe to begin. , which of course includes a gluten free flour, and is perfect for SPRING! Click on picture to go to recipe!
Well folks, that’s all for now. Let me know if you give this gluten free baking a whirl or if you have ANY questions! I’d love to answer!
Cheers,
Lindsay C.
Be sure to follow Lindsay every which way so you don’t miss any of her amazing recipes! \
Enjoy!
–Lindsay–
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LOVE LOVE LOVE SEEING YOU TWO TOGETHER.
I need to give GF baking a shot. Ive been GF since..forever 🙂 (22 years?) and since when I started it wasnt really an option—-Ive never ever tried.
I know I know 🙂
i’ll come over! we can have a GF party!
Two times the Lindsays! It is amazing to me how far gluten free cooking and baking has come over the past 5 years, even. I can’t imagine being gluten free prior to about 10 years ago. I am a pretty standard gluten free baker, and don’t try so many of the “crazier” ingredients–but some of them make all the difference in the world!
OMG 10 years ago it was HORRIBLE> like card board. YUCK
i knew this post was going to be from you, lindsay! haha you’re the gf queen! love you both lindsays! xo
haha i need a crown then! 😉
You’re the first person that pops into my head when I think GF, Lindsay 🙂 Love that you make it so easy and delicious for people who suffer from allergies!
oh yay! i like that. You’re the first person I think of with peanuts.. or how to make things even better without them!
I have barely dipped my toe into the gluten-free baking arena but pinning this post for future reference! Thanks to the power blogging Lindsay duo 🙂
let me know if you give it a while deanna!
Lindsay these are awesome tips! Especially with that coconut flour – still surprises me how much liquid it soaks up. I like adding tapioca or arrowroot to cookies, brownies, and muffins since it seems like it improves the texture.
i know! coconut flour is a love hate relationship! haha
My two besties in the house! I try and stay gluten free as much as possible because my husband is gluten intolerant, so these tips are great to have in one place. I feel like I’m always asking both of you for advise anyway. xoxo
you are our trio!! and i love all your grain free recipes!
Oh my goodness- I love you guys. Wish I could see you everyday. xoxo
When I was eating GF I became obsessed with all the different types of flours. I was fascinated by the science of different combinations since it isn’t as easy as just using one type of flour. I think I drove my husband crazy with the million different bags I had but I loved it!
haha you sound like me! it was a science project for sure
This is great! I sometimes struggle with gluten-free baking, especially the consistencies of the things I make can be quite unappealing! Thanks for sharing this awesome post!
yes, it can be tricky. I try to stick with the ones that work best. Which are these. They resemble real flour the most when baking, or oat flour if you can make it from GF oats.
Awesome info all in one place! I’ve wondered about all these things – thanks to the Lindsays for clarifying for the confused! Pinning for (LOTS) of use later!
it can be confusing! hope it helped and keep me posted. Always here for more tips if needed sarena!
This is extremely helpful! Really appreciated the breakdown of the different flours. I’ll have to look into sorghum..
sorghum is the most “flexible” GF flour. In my opinion. And it’s not too expensive, phew !
This is awesome, thanks for sharing!
Totally loving these tips!! AND I love both of you 🙂 Great post!
Great tips, thanks for sharing!
I am new to the gluten free life so this post is extremely helpful. Being the only one in my family who is gluten free, I am having a little trouble staring out. I appreciate all the help I can get!
feel free to shoot me an email if you need more help Heather!