Gluten Free Baking Recipes by Amy Wingate

Don't do this! It will not come out the same. I've seen this mistake in my recipes before where someone tried to use a single gluten-free flour, such as almond flour, as a replacement for a gluten-free flour blend.

Do not substitute a single gluten-free flour for a gluten-free flour blend.

They are not interchangeable and can have a huge impact on your final results.Ī few important things to note about gluten-free flours: Gluten-free flour mixes use different ingredients to create a gluten-like product. Not all gluten-free flours are the same! Blueberry Streusel Muffins withīob's Red Mill 1:1 Baking Flour Blueberry Streusel Muffins with Since using both baking powder and baking soda in my Irish soda bread, the bake now looks like this: Be sure to use a gluten-free baking powder and add slowly - a ½ teaspoon at a time. And even though the recipe only called for a litttttle bit of baking soda, every time I made the same recipe I had baked growing up, only with a gluten-free flour blend, it fell flat.Īfter doing more research, I found out that sometimes gluten-free baked goods need a little help to rise, and that's where baking powder can come in handy.

Coming from an Irish family, I wanted to continue this tradition in a gluten-free way once I was diagnosed with celiac disease. Growing up, my Dad and I always made Irish soda bread for St. When recipe testing these gluten and dairy-free zucchini muffins, I found that adding an additional egg gave them the right amount of fluffiness and texture it had been lacking on previous recipe tests. And since we don't have gluten to work with, an egg can be a good replacement. The egg can provide more lift which would normally be gluten's job. To improve the fluffiness of muffins and quick bread, try adding 1 additional egg. If you move them too fast, they will fall apart and be too soft. Leaving them to continue cooking on the baking rack is crucial for their structural integrity.

Once you've made it once with success, then consider modifying it.įor example, these peanut butter chocolate chip cookies are flourless and are super soft when they come out of the oven. If you modify it at all, it can ruin the entire thing, and your efforts will be in vain. Gluten-free recipes are specifically formulated using certain ingredients, measurements, and methods. If you are following a recipe that is specifically written as a gluten-free recipe, do NOT and I repeat, do NOT change anything! You are setting yourself up for failure if you change it. Gluten-Free Empanadas - the recipe the kickstarted my gluten-free pastry experiments!

Gluten-Free Recipes To Build Your Confidence!įollow the gluten-free recipe carefully.

BONUS TIP: Let batters rest before baking.

Not all gluten-free flours are the same!.

Add more liquid/fat to gluten-free recipes.

Follow the gluten-free recipe carefully.

Gluten Free Baking Recipes by Amy Wingate