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Tips For Gluten-Free Baking

May 13, 2015 by Lindsay 30 Comments

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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.

Need some tips for Gluten-Free Baking? Learn the basics and then head to your kitchen to start experimenting with delicious recipes.

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!!

Cotter Crunch

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

paleo cocoa molasses hazelnut bread 7 (4 of 1)

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.

silver dollar gluten free protein pancakes

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.

Everything but the kitchen sink soup 2 (GF) - Vegan option. Budget friendly. #glutenfree www.cottercrunch.com

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!

gluten free and dairy free chocolate mesquite cookies! Great for a post workout snack or breakfast on the goal! Nutrient dense and full of sweetsmokey flavor! cottercrunch.com @cottercrunch

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! \

Intimidated by gluten-free baking? Get tips and tricks from @lccotter on @leangrnbeanblog today!

Click To Tweet

Enjoy!
–Lindsay–

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Filed Under: Baking

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

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Comments

  1. CARLA says

    May 13, 2015 at 5:25 AM

    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 🙂

    Reply
    • lindsay Cotter says

      May 13, 2015 at 7:08 AM

      i’ll come over! we can have a GF party!

      Reply
  2. Susie @ SuzLyfe says

    May 13, 2015 at 6:34 AM

    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!

    Reply
    • lindsay Cotter says

      May 13, 2015 at 7:45 AM

      OMG 10 years ago it was HORRIBLE> like card board. YUCK

      Reply
  3. Linz @ Itz Linz says

    May 13, 2015 at 7:01 AM

    i knew this post was going to be from you, lindsay! haha you’re the gf queen! love you both lindsays! xo

    Reply
    • lindsay Cotter says

      May 13, 2015 at 7:44 AM

      haha i need a crown then! 😉

      Reply
  4. Amanda @ .running with spoons. says

    May 13, 2015 at 8:45 AM

    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!

    Reply
    • lindsay Cotter says

      May 13, 2015 at 2:09 PM

      oh yay! i like that. You’re the first person I think of with peanuts.. or how to make things even better without them!

      Reply
  5. Deanna Segrave-Daly says

    May 13, 2015 at 9:17 AM

    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 🙂

    Reply
    • lindsay Cotter says

      May 13, 2015 at 2:11 PM

      let me know if you give it a while deanna!

      Reply
  6. Michele @ paleorunningmomma says

    May 13, 2015 at 9:19 AM

    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.

    Reply
    • lindsay Cotter says

      May 13, 2015 at 2:14 PM

      i know! coconut flour is a love hate relationship! haha

      Reply
  7. Lisa @ RunWiki says

    May 13, 2015 at 9:26 AM

    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

    Reply
    • lindsay Cotter says

      May 13, 2015 at 2:11 PM

      you are our trio!! and i love all your grain free recipes!

      Reply
      • Lisa @ RunWiki says

        May 13, 2015 at 2:20 PM

        Oh my goodness- I love you guys. Wish I could see you everyday. xoxo

        Reply
  8. Erin @ Erin's Inside Job says

    May 13, 2015 at 12:17 PM

    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!

    Reply
    • lindsay Cotter says

      May 13, 2015 at 2:13 PM

      haha you sound like me! it was a science project for sure

      Reply
  9. rachel @ Athletic Avocado says

    May 13, 2015 at 1:37 PM

    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!

    Reply
    • lindsay Cotter says

      May 13, 2015 at 2:15 PM

      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.

      Reply
  10. Serena says

    May 13, 2015 at 4:54 PM

    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!

    Reply
    • lindsay Cotter says

      May 14, 2015 at 9:05 AM

      it can be confusing! hope it helped and keep me posted. Always here for more tips if needed sarena!

      Reply
  11. Dani @ DaniCaliforniaCooks says

    May 13, 2015 at 6:23 PM

    This is extremely helpful! Really appreciated the breakdown of the different flours. I’ll have to look into sorghum..

    Reply
    • lindsay Cotter says

      May 14, 2015 at 9:15 AM

      sorghum is the most “flexible” GF flour. In my opinion. And it’s not too expensive, phew !

      Reply
  12. Michelle @ Running on Smiles says

    May 13, 2015 at 9:10 PM

    This is awesome, thanks for sharing!

    Reply
  13. Tara | Treble in the Kitchen says

    May 14, 2015 at 10:54 AM

    Totally loving these tips!! AND I love both of you 🙂 Great post!

    Reply
  14. Nicole Schmuker says

    May 14, 2015 at 3:34 PM

    Great tips, thanks for sharing!

    Reply
  15. [email protected] says

    May 16, 2015 at 11:22 AM

    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!

    Reply
    • lindsay Cotter says

      May 16, 2015 at 9:25 PM

      feel free to shoot me an email if you need more help Heather!

      Reply

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lindsay livingston, Registered Dietitian from Columbus, OH, owner of the lean green bean

Hi, I’m Lindsay! I’m a Registered Dietitian and mom of three from Columbus, Ohio. I use this blog to share simple, healthy recipes, nutrition tips, and an honest glimpse of motherhood!

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