Ease Into Gluten-Free Baking

10-days-of-gluten-free

It’s day 10 of the 10 Days of Gluten Free blog hop!  I am covering topics related to getting started on the gluten free diet.  Be sure to visit the other participating blogs listed at the end of this post.  Each one is covering a different gluten-free topic and has a great giveaway you can enter.

Ease Into Gluten-Free Baking

To wrap things up, I wanted to talk a little about gluten-free baking.  Even if you don’t particularly like to bake, you might consider doing it occasionally.  Baking your own gluten-free breads and treats can save you money.

Gluten-free baking is not something you want to jump into right away, though, particularly if you are feeling overwhelmed by the diet.  But once you have had time to adjust and are ready to give it a go, keep these things in mind:

1.  It’s different.  Gluten-free baking is different than baking with wheat flour.  You might think, “Of course,” but I mean it.  It’s different in multiple ways.  Expect that.

2.  Use a flour mix.  Although I am a fan of combining individual flours and starches, it is probably easiest to start out with a gluten-free all purpose flour mix.

3.  No need to knead.  The purpose of kneading dough is to develop the gluten.  With gluten-free doughs, that’s not necessary.  Occasionally a little kneading might be called for to work ingredients together.

4.  It’s wet.  Most of the time gluten-free doughs can’t be kneaded even if you wanted to because the dough is much more wet than a wheat based dough.

5.  Adding gum.  Most gluten-free baking recipes include a gum.  It’s usually xanthan gum but sometimes guar gum.  Gums help to replace gluten in holding the baked good together.

6.  Don’t despair.  You will have some failures.  Don’t fret.  We all have those, even after years of baking.  Try to make use of the flops.  Bread flops can be used in a breakfast casserole, for French toast, or as bread crumbs.  Cake flops can be used in a trifle, and cookie flops can be made into cookie crumbs for a pie crust or ice cream topping.

Jules is covering the topic of gluten-free baking at her blog and has great tips as part of this blog hop.

This Giveaway is Now Closed

Gluten-Free-DietShelley Case is giving away a copy of her book Gluten-Free Diet: A Comprehensive Resource Guide.  The title is an appropriate description.  This book would be useful to anyone on a gluten-free diet.

Giveaway Guidelines

  • This giveaway is limited to U.S. residents 18 and older.
  • You are allowed one entry per “10 Days of Gluten Free” blog post for a total of 10 entries on this blog.
  • Enter by leaving a comment on this post (and other 10 Days of GF posts)
  • The giveaway begins May 7, 2012 and ends at 11:59 pm eastern time on May 18, 2012.

No purchase is necessary.  Odds of winning are based on the number of entries.  The winner will be randomly chosen and will be contacted by email.  The winner will have 48 hours to respond.  If the winner does not respond, a new winner will be randomly chosen.

10 Days of Gluten Free Continues:

These bloggers have great tips and ideas to share with you.  Please stop by and remember to enter the giveaways.




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Comments

  1. Yep. That’s me! I haven’t done much experimenting yet, but would love to develop a good whole grain bread that holds together and is good for sandwiches. That’s my goal.

  2. It sure seems like a learning curve with learning to bake differently! I’m glad I’m not the only one with hockey pucks!

  3. Linda Gurklis says:

    Thanks–and thank you for participating in the 10 days of Gluten Free…as always great tips

  4. Natalie says:

    Thanks for the tips!

  5. I’m brand new to the gluten free lifestyle and am overwhelmed! I appreciate all of the great advise!

  6. Wendi S says:

    Great tips and a great reminder…it’s always better to ease into a new way of doing something :).

  7. Yes…gluten-free baking can be challenging, understanding how different flours work together. And…Gluten-free baking can be extremely rewarding! After picking up a gluten-free cookbook, our first attempt at gluten-free Angel Food Cake was AMAZING!

  8. Thank you so much for offering all of the wonderful tips. It is a challenge and it’s better to ease in and experiement. It takes me several times to perfect something when it comes to baking or cooking gluten free.

  9. Angel R. says:

    I made my first GF bread this week. Even though I used a mix, it was more than I’ve done previously (not much of a cook) but I was so happy it turned out great!

  10. Jessica B says:

    I need to try baking more.

  11. Bonnie says:

    I have tried lots of gf baking in the last year with failures and success, but I keep trying and keep learning more.

  12. Thank you for all the great tips!

  13. Natalie says:

    My few attempts at gf baking haven’t turned out that well. I will implement your tips the next time I try it!!

  14. I agree gluten free baking is entirely different, but it is so rewarding. It is also a lot cheaper than buying ready made. Trust me, you will never be done learning how to make thing GF. There is always something new on the horizon.

  15. Also our breads need to be cooked in a formed container. Baking our GF breads into braids is a hassle. I did it, but it sure was flat and messy… Haha I learned that the hard way.

  16. Cindy W. says:

    Thank you for the tips.

  17. It is nice to know that there are uses for failed items.

  18. Nadine I says:

    Baking is the part I’m having problems .. So I love reading tips that I will try using

  19. Thank you for these tips!

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