This post should be all about: gluten-free baking yay. But I am also going to be really honest with you. Because gluten-free baking is not as easy as it seems. It is not just replacing wheat-based flours for gluten-free ones. You are going to fail and your baked goods are going to taste and look like crap, but hey it is all part of the deal.
Gluten-free baking is all about experimenting and blending different types of flour together. One person really loves buckwheat flour, while someone else really does not like the taste. You literally learn while you bake and the most important thing is: to let go of all the expectations. Baking should be fun and it may be a disaster the first couple of times (believe me dough all over the place), but in the end you will become better. Never forget: your baked goods may look like a disaster, but it says nothing about the taste.
So to make gluten-free baking a little bit easier follow the next 5 tips and you will be a master-gluten-free-baker in no time!
1. Blend flours
The most important thing to create the perfect dough is blending flours. As I mentioned in Gluten-free flour power there are many different types of flour. Blend at least two flours together to make sure the ingredients bind well. Want to prevent it from being too dry? Then add some almond or coconut flour. Combining high protein flours with fine grinds is the key for the perfect dough. I recommend using a 50/50 combination of high protein flour and fine grinds.
2. Bake smaller
Gluten-free baked goods tend to be more dry. To avoid this you should consider baking smaller goods like mini crackers, cookies and so on. This will definitely improve the quality, taste and consistent texture. Your baked goods will be more crumbly.
3. Lower bake temperature
Maybe not the first thing you will think about, but the bake temperature is also a really important factor. Gluten-free baked goods brown easily and to prevent it from burning it is necessary to lower the bake temperature. Really want to be sure it is not burning? Then the only thing to do is to check your oven regularly.
To increase moisture in your baked goods you can use a lot of different products. Baked goods with pureed fruit or yoghurt do not need additives. If the recipe does not include these things, you can use brown sugar to add moisture. As a substitute for sugar you can also choose for honey or agave. But keep in mind to cut down on other liquids in the recipe. Adding extra oil like coconut oil or an egg may also help, but be careful the dough does not get too moist.
And last but not least keep experimenting with all of the above. Keep trying different types of flour to find your perfect combination and different types of oil. Let go of all the guide lines and start tasting and experimenting. That is what I love most about baking: anything is possible.
Do you have any tips for gluten-free baking? Let me know!