I remember when I first started to bake gluten, egg, and dairy-free how overwhelmed I was. If I had a quarter for the endless trash bags full of these dense, rock-hard items that were supposed to resemble food but were completely inedible, I’d be a rich woman. I would sit there at the table with my laptop and want to cry because I was confused over what flours to buy–this site says she uses these gluten-free flours only; this site changes the list of gluten-free flours she uses in her recipes. If I were to follow all of these sites I would have to buy every flour out there, leaving a huge dent in my wallet. Then I began using store-bought mixes and I wasn’t happy with those either. I hated the smell and flavor a blend heavy with garbanzo bean flour created or the other mixes I tried left my baked goods gritty or a pale white color that was gross to me. Don’t even get me started on egg substitutes. Gluten-free baking seemed simple if you could use eggs but I entered this entirely NEW world of baking once the eggs and dairy were left out as well. A whole new set of rules were needed and I was determined to figure it out.
So I first started to play around with my own mix. I remember one day I was in the kitchen and I made 5 different batches of cookies each made with a different mix until I found something that worked perfectly for me. That was such a huge accomplishment for me because well, any step towards understanding this wacky world of baking always feels like a milestone.
Now, you don’t have to follow the blend that I use. You are welcome to experiment with whatever your tastes prefer. I’m also such a big advocate for experimentation so if you are up for the challenge, click here or on the photo itself below to read more up on an information guide to gluten-free flours and how to create a blend of your own.
Once I had the gluten-free flour mix down, it was my next mission to fully understand egg-free baking. Eggs add great rise and texture in gluten-free baking so without them it gets rather tricky. To be honest, it took two years of playing around in my kitchen with a variety of egg substitutes to finally make my mind up about certain substitutes and what I found to work the best in which type of recipe. I wrote this extensive post to give the reader who is new to egg-free baking an informational guide on what type of egg subs are out there, how they benefit a recipe, and which one they work best in. Click here to continue reading or click on the image below.
I find substituting dairy the easiest to comprehend in allergen-friendly baking. It’s the most basic to swap out so this was the least of my worries and I wrote this post to ensure that you feel the same way towards this topic. Click here or on the image below to read more.
Other Baking Fundamental Tips
Using Non-Dairy Fats & Oils
Now that you are a gluten, egg, and dairy-free baking pro, let’s step it up a notch and talk about non-dairy fats and their role in allergen-friendly baking. Click here to learn more about using non-dairy fats in baking.
Sugars and Sweeteners
Ever wondered how sugar helps a baked good or how you can replace a liquid sweetener for a granulated sugar in a recipe? Your answers are a click away here!
Have any questions? Leave them in the comments section so we all can help each other out. Happy Baking!