Fork and Beans

Making food fun for the family

Baking Tips



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.

Gluten-free flours

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.

Gluten-Free Flours

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.

Guide to Gluten-Free Flours

Egg Substitutes

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.

Egg Substitutes Guide

Dairy Substitutes

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.

DairyCollage2

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.

Baking Fats - Fork & Beans

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!

Guide to Sugars & Sweeteners - Fork & Beans

Have any questions? Leave them in the comments section so we all can help each other out. Happy Baking!

namastasty

Reader Interactions

Comments

  1. Hey Cara,

    Thank you so much for the recipe! I’m new to gluten free baking, and have also been diagnosed with allergies to almonds! Which I know a lot of people use as their grain free flour, can I substitute your all purpose flour for the almond flour in recipes?? Also any other suggestions you have for making substitutions would be greatly appreciated!! Thanks!!

    Reply

    • I bought your book and made the oatmeal cookies they were delicious and best of all they don’t taste GF. I would like to buy the cassava flour is there a discount code that you are aware of…Thanks 🙂 Shelly

      Reply

      • Awesome Shelly, so happy to hear that! About a discount code, this company just started out so there isn’t one yet but I wouldn’t be surprised if they develop one soon. Keep your eyes peeled! And if you are in need of the best tasting tortillas, this flour is worth every penny 🙂

        Reply

  3. Thank you so much for taking the time and effort to break this all down for everyone to enjoy. I know this takes hard work and dedication. Love love love your tips and recipes thank you again!

    Reply

  4. Thank you so much Cara, I have recently stopped eating wheat and find that I have less pain in my stomach, but my husband is not that happy SO now that I have found your site it is awesome i am looking forward to trying your recipes.. the ones I have tried well you know, wow thank you so much… I know that I have a couple great recipe for rolls and bread I have a bread machine that does gluten free bread it is great…

    Reply

  5. Hello Cara!

    I was wondering do I have to make a “blend” for all of the gluten free baking or can I just use gluten free flour (Bob’s Red Mill or Trader Joes is what I usually get). I have a little one so the less steps I have to take to be honest the better, or I will never get anything done, haha.

    Thank you so much for your time,
    Mariana

    Reply

  6. Hey, Cara! I noticed that this flour blend is slightly different from another one you have on the website. This one has an additional 1/2 cup of each of the starches. I made the other version that only has 1 cup of each starch. If I use that blend, will it effect the result a lot? I used it when I made the scones from your cookbook and other than the dough being really sticky, the final result was amazingly delicious with a nice texture.

    Reply

    • It won’t affect it too much Christy. I have been experimenting with different ratios over the years and the one I currently have is my personal favorite but like you experienced, the results aren’t too different 🙂

      Reply

  7. Hey Cara, I’m so sad 🙁
    I can’t eat potato starch but I want to make your recipes! What can I use to substitute for potato starch in your flour blend? Help!

    Reply

  8. Re: SHERRY says: Can your recipes be printed? They look really good and I would like to try and share them.

    It’s simple: Copy and Paste into a Word document 🙂

    Reply

  9. Hi, Cara! All of these recipes look DEVINE!!! I have been gluten free since I was 4 and your recipes have been pushing me toward trying vegan alternatives! I’m just curious if you use xanthan gum or guar gum with your flour mixture and how much per cup?

    Reply

    • Hi Deanna! I actually don’t use a gum in my flour blend because I find that some recipes actually don’t need it. I will just add it accordingly to what I am making if it does require it. Hope that helps! Let me know if you need anything else, xo.

      Reply

  12. I LOVE YOU!!! <3
    Where have you been all my life? Er..uh…since we (I) decided to follow this gluten, dairy, egg FREE life?! My sweet 14yo son has TS and I've recently decided that I can help him thru nutrition (removing those items which seem to be biggest triggers…yet still trying to figure that out). I've had that trash bag FULL of discarded bricks from my oven. I've yet to understand the GF flour mixes (started using almond for everything..ick)…until TONIGHT!! Reading your post just opened my eyes to a new world and I'm super excited (for once) to get started in my kitchen again (the place i've always loved to be until the elimination process took over). Your personality truely shines through your posts (obviously we're a lot alike b/c i was totally drawn to you immediately 😉 No worries, I'm married haha) Cara, you're the bomb! I love, love, love the simplicity of your explanations (LOL I was trying to sound smart but I think I had to re-spell couple those big words a few too many times) Keep up the great work and always, ALWAYS share 😀

    Reply

    • I’m still trying to figure out little kinks like that over here. I will definitely be making sure this is possible in the very near future. Thanks Sherry!

      Reply

  15. Can you post an exact recipe giving quantities of each type of flour and other ingredients? I would love to adapt it, but would like a starting off point. For example, how much gum product do you use? Do you use a sweetening agent – and what type? Thanks so much. I think this blog will be extremely helpful to me.

    Reply

  16. Let’s talk about cassava flour. How does it fit into your chart? It’s clearly heavier than tapioca starch. I like baking with it as it does not seem to be nearly as high GI as tapioca starch however I am not always getting the results I want. My dough is often stretchy and silly putty like. So give me some thoughts please 🙂

    Reply

  17. I LOVE this post. I’m new to gluten free baking and getting it right, while also being vegan, can be tricky!! I’ve had my share of successes of failures already and it is SO helpful to see it all laid out like this. I love organized charts and lists – it makes things so much easier for me to understand. 🙂
    Thanks!
    Kristin

    Reply

  20. Great visual guide. I also like the way you’ve broken them up by weight as that should prove really helpful to lots of folks. Do you use Authentic Foods flours as well and which do you like better?
    Plus, cute old fashioned typewriter type face. Me like.

    Reply

    • I have recently started buying GF flour from an Indian market and to be honest, I have found it to be far superior than any other flours I have purchased at Whole Foods. I am a big Authentic Foods fan as well, especially their superfine brown rice. Me like you 🙂

      Reply

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