Gluten-Free Baking

Unlike baking with regular gluten-filled flour where all you need is just All Purpose Flour, gluten-free baking requires a fun science mixture blend of at least 3 flours.  Now is the time to experiment and to see what flavors/textures each mix blend produces that fit your personal preferences. Here is a helpful list for you to understand each gluten-free flour that is out there on the market:

 

 

 

 

Tapioca Flour/Starch: Extracted from the cassava root, this starch is typically used as a thickening agent in recipes. Tapioca should be used as part of your gluten-free blend.

 

 

 

 

 

 

Potato Starch (not flour): Extracted from potatoes, this starch is also a great thickening agent. In gluten-free baking, this is one of my go-to starches.

 

 

 

 

 

 

Arrowroot Powder: This easy to digest starch is extracted from a combination of several plant rootstocks. This is my favorite as well.

 

 

 

 

 

 

 

 

Millet: With a dry and slight, nutty taste, millet is a predominantly starchy grain with a protein content very similar to wheat flour. It’s best to use millet in addition to a combination of other flours.

 

 

 

 

 

 

Quinoa: This flour gives a great rise to your baked goods, however it has a very distinct flavor that can at times overpower the taste. This is a good flour to use when using cocoa because by the time the item cools down, the quinoa is slighter to taste.

 

 

 

 

 

 

 

Oat: Ground from oats, this flour is rich in fiber and vitamins. It gives great flavor to your baked goods and yields great results when combined with another medium flour(s). Can also be used alone as your flour base + starch(es).

 

 

 

 

 

 

 

Sorghum: This is another great substitue for wheat flour–it is one of my go-tos medium flours for my all purpose mix. It yields a lighter, more moist baked good that pairs beautifully with another medium and/or heavy flour. Can also be used alone as your flour base + starch(es).

 

 

 

 

 

White Rice: You definitely want to combine this flour because it is notorious to yielding a gritty texture. {I have had great luck in my baked goods with white rice purchased from an Indian market}. For sweet white rice, this flour adds great moisture and binding and should be used in small portions for your mix.

 

 

 

 

 

 

Garbanzo Bean: It is usually found as a mix of fava and garbanzo bean that yield a nice rise in baked goods. Garbanzo bean flour, if you can get past its very distinct bean smell and flavor, will give you some of the best results in your baked goods’ rise in gluten-free baking. Can be used alone as your flour base + a starch(es).

 

 

 

 

 

 

 

Fava Bean: It is usually found as a mix of fava and garbanzo bean that yield a nice rise in baked goods. Keep in mind that it also yields a very distinct bean flavor.

 

 

 

 

 

 

 

 

Brown Rice: One of my favorite brands to use is Authentic Foods Brand’s Superfine brown rice flour because as it suggests, the superfine ground actually makes is gritty-free. It is also my go-to flour to use in my all-purpose mix. It is a great substitute for wheat flour and works great when combined with a medium flour. Can also be used alone as your flour base + a starch(es).

 

 

 

 

 

Buckwheat: Don’t be fooled by the name, buckwheat is not derived from wheat but rather a fruit. This flour works nicely on it’s own along with a light flour and/or in combination with other medium flours.

 

 

 

 

 

 

Almond Meal: Low in carbs with a nice kick of protein, almond meal is a great way to give your baked goods a slight nutty flavor. It works best if you add a little bit into your mix to yield a nice binding result and overall moisture into your recipe.

 

 

 

 

 

 

Amaranth: Derived from the seeds of the the amaranth plant, this stone ground flour, this flour can be used alone for low rise baked goods and/or in combination with a mix of medium flours.

 

 

 

 

 

 

 

Teff:  Teff is a nutritiously dense flour and should not be used alone in your mix. I really like to add a good 1/4 cup of teff to my all-purpose mix to give a beautiful overall whole wheat color to my combination.

 

 

 

 

 

 

Corn: A hearty, dense flour, corn can be a great addition for your all-purpose mix, giving a good amount of binding and rise.  It will, however, give a cornbread-like texture/flavor so just be careful how much you add into your mix.

 

 

 

 

 

 

Coconut: A dense flour that should be combined with other medium flours, coconut needs to be used in smaller amounts because it has the tendency to take the moisture out of the batter. It is a great binder and provides moisture in the end result so I suggest using only 1/4 cup.

 

 

 

 

The secret for creating an all-purpose flour mix of your own will typically include one of the 4 following combinations:

Combo 1

•  Medium flour
• 1 or 2 starches

• 2 Medium flours
• 1 or 2 starches

Combo 3

• 1 Medium flour + 1 Heavy flour
• 1 or 2 starches

Combo 4

• A mix of medium and heavy flours (you choose)
• 1 or 2 starches

*Keep in mind that you will need to add a gum to the overall recipe to act like a gluten replacement, especially for your high-rise bread recipe. Xanthan and guar gums enable your batter to not crumble and keeps the overall baked good to stay in one piece.

If you are new to the world of baking gluten free, let me say that: YOU WILL MAKE MISTAKES. A LOT OF THEM.

It is inevitable and you need to accept it now, and accept that this is a learning curve. Be open to it. The work is hard but the rewards are great. Now put your apron and sense of humor on, possibly grab a tissue (for many tears of joy and/or sorrow) and let’s get baking!