Complete Guide to Gluten Free Baking

If you follow a gluten-free lifestyle, then this gluten free baking guide is going to come in real handy! 

Gluten free baking can seem a bit daunting at first, especially with all the different types of flours and ingredients. But don't worry, I’m here to guide you through it all. With the right recipes and a pinch of patience, you'll be whipping up delicious gluten free treats in no time.

In this guide, I’m going to cover everything you need to know about getting started with gf baking, including the differences and things to keep in mind.

What's Different about Baking Gluten Free?

When you're baking gluten-free, there are a few key differences that you'll notice. The most basic difference is the fact that the flours you use will be different. 

Traditional baking often relies heavily on wheat flour, which contains gluten. In gluten-free baking, you'll be using alternatives like almond flour, coconut flour, rice flour, or a gluten-free flour blend. These flours have different textures and flavors, so your baked goods might taste a bit different - but in a good way!

Another thing is that gluten-free baking can be a bit more challenging in terms of texture. Gluten is a protein that gives baked goods their structure and elasticity. Without it, your baked goods might be a bit crumbly. 

But don't worry, with the right ingredients and techniques, you can still achieve a great texture. For example, xanthan gum or guar gum are often used in gluten-free baking to mimic the elasticity that gluten provides.

You might also find that you need to adjust your baking times and temperatures. Gluten-free flours and ingredients can behave differently in the oven than their gluten-containing counterparts. It's always a good idea to keep a close eye on your baked goods and adjust as necessary.

But despite these differences, gluten-free baking can be just as delicious and satisfying as traditional baking!

What is Gluten and Where Does It Come From?

Gluten is a type of protein found primarily in wheat, barley, and rye. It's the incredible ingredient that gives bread its chewy texture and allows it to rise during baking. Without gluten, bread would be dense and crumbly, which is why baking gluten-free can be a bit of a challenge.

Gluten is composed of two main proteins: glutenin and gliadin. Glutenin is responsible for the elasticity of the dough, while gliadin gives it its ability to rise. 

When these proteins combine with water, they create a sticky network that has the unique ability to stretch and expand, trapping the gases released by yeast or baking powder during baking.

But while gluten is a baker's best friend, it's a nightmare for people with celiac disease or gluten intolerance. For these individuals, eating gluten triggers an immune response that can lead to damage in the small intestine.

So, how do we get the same baking results without gluten? That's where the science of gluten-free baking comes in. I’ll explain it all in this article.

How Does Gluten Free Flour Differ From All Purpose Wheat Flour?

Gluten-free flour is different from all-purpose wheat flour in several ways. Let’s look at the main differences:

Absence of Gluten

The most obvious difference is, of course, the absence of gluten. 

As I mentioned above, gluten is a protein found in wheat, barley, and rye, and it's what gives traditional baked goods their structure and elasticity. Without gluten, baking can be a bit tricky, but don't worry, with the right knowledge and techniques, you can create delicious gluten-free treats.

Gluten-free flours are made from a variety of grains, seeds, and other sources such as rice, corn, almond, coconut, potato, and even beans. 

This variety can lead to a wider range of flavors and textures in your baking, which can be a fun and tasty adventure. It's all about experimenting and finding what works best for you and your family's preferences.

Requires a Binder

Another difference is that gluten-free flours often need a binder, such as xanthan gum or guar gum, to replace the binding properties of gluten. These ingredients help to give your baked goods the right texture and prevent them from crumbling apart.

Plus, gluten-free flours have different nutritional profiles compared to all-purpose wheat flour. Many gluten-free flours, such as almond flour or coconut flour, are higher in protein and fiber, making them a healthier choice. 

Tends To Absorb More Liquid

One of the key things to keep in mind when you're baking gluten-free is that gluten-free flour blends tend to absorb more liquid than regular wheat flour. 

This is due to the different composition of gluten-free flours, which can include ingredients like rice flour, tapioca flour, and potato starch.

What does this mean for your baking? 

Well, it can affect the texture of your baked goods. If you simply swap out all-purpose wheat flour for a gluten-free blend in a recipe without making any other adjustments, you might find that your end result is a bit dry or crumbly.

But don't worry, there's a simple solution! To counteract this, you may need to add a bit more liquid to your recipes when using gluten-free flour. This could be in the form of water, milk, or even a moist ingredient like applesauce or yogurt. 

The exact amount will depend on the specific recipe and the type of gluten-free flour you're using, so some experimentation might be needed.

Won't Be Overmixed in the Same Way as Wheat Flour

When it comes to baking, one of the common worries is overmixing the dough or batter. This is because the kneading or mixing process develops the gluten in wheat flour, which can lead to a tough and chewy texture if overdone. 

But, guess what? This is less of a concern when you're baking with gluten free flour blends!

Gluten free flours, since they lack gluten, don't behave the same way as wheat flour when mixed. You won't have to worry about overworking the dough and ending up with a tough result. 

This can be a real game-changer, especially for those who are new to baking and still getting the hang of how much kneading or mixing is just right.

However, this doesn't mean you can mix without a care in the world. While you won't end up with a tough texture, overmixing can still incorporate too much air into your batter, which can affect the final product's structure and rise. 

So, while it's a bit more forgiving, it's still a good idea to mix just until your ingredients are combined when using gluten free flour blends.

No Kneading Required

In traditional baking, kneading is a critical step in developing the gluten in wheat-based doughs. It's this gluten that gives breads and pastries their characteristic chewy texture. 

But when you're baking gluten-free, there's no gluten to develop, which means no kneading is necessary.

This is a significant advantage for those new to baking or for anyone who finds the kneading process time-consuming or physically challenging. 

Without the need for kneading, gluten-free baking becomes a much more accessible and straightforward process. All you need to do is mix your ingredients until they're well combined, and you're ready to go.

However, it's important to remember that gluten-free doughs and batters will have a different consistency than their gluten-filled counterparts. They can be stickier or denser, and they won't rise in the same way. 

But don't worry, these differences don't mean you're doing anything wrong - they're just a part of the gluten-free baking process.

May Require Longer Baking Times

One of the unique aspects of gluten-free baking that you may come across is that some of your gluten-free creations might need a bit more time in the oven compared to their gluten-filled counterparts. This is due to the different properties of gluten-free flour blends.

Gluten-free flours, as we've discussed earlier, tend to absorb more liquid. This means that the interior of your baked goods might stay moist for a longer period, necessitating extended baking times to ensure that everything is cooked through.

But don't let this intimidate you! It's all part of the gluten-free baking adventure. It's always a good idea to start checking your baked goods a bit earlier than the recipe suggests, but be prepared to let them bake for a bit longer if necessary.

You'll know your gluten-free baked goods are done when they're golden brown and a toothpick inserted into the center comes out clean. Remember, every oven is different, so it may take a few tries to get the timing just right. But that's part of the fun, right?

If The Recipe Doesn't Have Baking Soda Try Letting It Rest

Baking soda, a common ingredient in many traditional baking recipes, acts as a leavening agent, helping your baked goods rise and become fluffy. However, in gluten-free baking, you might come across recipes that don't include baking soda. 

If that’s the case, there's a simple trick you can use to get a similar effect: letting the batter rest.

Allowing your gluten-free batter to rest before baking can make a world of difference. This rest period can range from 15 minutes to an hour, depending on the recipe. By letting the batter rest, you're giving the flours time to fully hydrate, resulting in a better texture in your final baked product.

This resting period also allows the starches in the gluten-free flour to relax, leading to a more tender and less gritty texture in your baked goods. 

How to Mimic the Taste and Feel of Gluten-Containing Foods

One of the biggest challenges in gluten-free baking is creating a product that mimics the taste and feel of traditional gluten-containing foods. But don't worry, it's entirely possible.

Gluten-free flours, such as almond, coconut, or rice flour, have unique flavors of their own. While these flavors are often enjoyable, they don't always replicate the neutral taste of wheat flour. 

To combat this, consider using a gluten-free flour blend. These blends often include a mix of flours and starches to create a more neutral flavor profile that closely mimics traditional wheat flour.

Another way to mimic the taste of gluten-containing foods is to use additional flavorings in your recipes. This could be as simple as adding a bit more vanilla extract to your cake batter, or using spices and herbs in your savory baked goods.

Then there’s also the aspect of feel. Gluten provides a certain elasticity and structure to baked goods that gluten-free flours lack. 

To mimic this, you'll need to add a binding agent to your gluten-free flour. Let’s look at some of the top ones I recommend using:

Xanthan Gum

Xanthan gum is a type of sugar that's fermented by a bacteria called Xanthomonas campestris. The result of this fermentation is a sticky substance that's dried and ground into a fine powder. 

When you add it to your baking recipes, it acts as a binder, giving your baked goods a structure that's often lost when you remove gluten. It helps to mimic the elastic properties of gluten, giving your breads, cakes, and pastries a pleasing chewiness and helping them to rise properly.

Using xanthan gum in your gluten-free recipes can also help to improve moisture retention, which can be a common issue with gluten-free flours. This can result in a longer shelf life for your baked goods.

But it's important to use xanthan gum sparingly. Too much can give your baked goods a gummy texture. As a general rule, use about ½ teaspoon of xanthan gum per cup of gluten-free flour for cakes and cookies, and 1 teaspoon per cup for breads and pizza dough.

Guar Gum

Guar gum is a common ingredient you'll encounter in gluten-free baking. It's a natural food thickener, derived from the guar bean. Similar to xanthan gum, guar gum is used as a gluten substitute to provide structure and stability in your baked goods.

Guar gum works by absorbing water in your dough or batter, creating a gel-like substance that helps to bind your ingredients together. This is especially useful in gluten-free baking, where the absence of gluten can often result in crumbly or dry baked goods.

When using guar gum, it's important to remember that a little goes a long way. Usually, you'll only need about half a teaspoon for every cup of gluten-free flour in your recipe. Too much guar gum can give your baked goods a gummy texture, so be careful not to overdo it.

It's also worth noting that while guar gum is a great gluten substitute, some people may find it hard to digest. If you or your family members have sensitive stomachs, you might want to consider using a different gluten substitute like xanthan gum or psyllium husk.

Expandex Modified Tapioca Starch

Expandex is derived from tapioca, a starchy root vegetable that's naturally gluten-free. However, it's not the same as regular tapioca starch, which is also commonly used in gluten-free baking. The difference lies in the modification process that Expandex undergoes, which alters its properties to perform better in baking.

When using Expandex in your recipes, you'll notice that it lends a slightly chewy texture to your baked goods, which is often missing in gluten-free baking. It also helps to brown the crust, giving your breads and pastries a lovely golden color.

The amount of Expandex used in a recipe can vary, but a good rule of thumb is to replace about 10-15% of the total flour blend with Expandex. Remember, every recipe is different, so you may need to experiment a bit to find the perfect balance.

Konjac Powder (Glucomannan Powder)

Konjac powder, also known as glucomannan powder, is a fantastic gluten-free alternative that you can use in your baking. This powder is derived from the root of the konjac plant and is a soluble fiber that can absorb a significant amount of water, making it a great thickening agent for your gluten-free recipes.

Konjac powder mimics the elasticity of gluten quite well and gives your baked goods a similar texture to those made with traditional wheat flour. It's a perfect addition to your gluten-free flour blends, especially when you're making bread, cakes, or cookies.

Just like xanthan gum and guar gum, konjac powder can help improve the crumb structure and increase the shelf life of your gluten-free baked goods. It's also a good option if you're looking for a gum substitute, as some people may have sensitivities to those ingredients.

However, there's a little trick to using konjac powder. Due to its high water absorption, it's recommended to add extra liquid ingredients to your recipe or to reduce the amount of konjac powder you're using. A general rule of thumb is to use ½ teaspoon of konjac powder for every cup of gluten-free flour in your recipe.

Keep in mind that, like any ingredient, konjac powder is best used in moderation. Too much can make your baked goods gummy or overly moist. So, start with a small amount and adjust according to your preferences and the specific needs of your recipe.

Types of Gluten Free Flours and Flour Blends

When it comes to gluten-free baking, the choice of flour can make or break your recipe. But don't worry! There are many gluten-free flours and flour blends available that can be used to create delicious and healthy baked goods. 

Let's look at some of the main ones you’ll come across:

Rice Flour

Rice flour is a popular choice in the gluten-free baking world and for a good reason. It's made from finely ground rice, either white or brown, and is naturally gluten-free. This makes it a safe and tasty alternative for those with gluten sensitivities or celiac disease.

It’s really versatile which comes in handy when baking gluten free. It can be used in a variety of recipes, from bread and muffins to cookies and cakes. It's also a great thickening agent for sauces, gravies, and soups.

When using rice flour in your baking, you'll notice it has a slightly grainy texture. This is perfectly normal and won't affect the overall outcome of your baked goods. In fact, it can add a unique texture that many people find appealing.

But rice flour tends to absorb more liquid than wheat flour, so you might need to adjust the amount of liquid in your recipes accordingly. This is one of those gluten-free baking tips that can make a huge difference in the success of your recipes.

Another thing to note is that while rice flour is a great gluten-free alternative, it doesn't provide the same elasticity as gluten. This is where xanthan gum or guar gum can come in handy. These ingredients can mimic the binding properties of gluten and give your baked goods a similar texture to those made with regular flour.

Tapioca Flour/Starch

Tapioca flour, also known as tapioca starch, is a popular choice in gluten-free baking. Derived from the cassava root, this starch is a fantastic thickening agent and can add a light, fluffy texture to your baked goods.

One of the reasons why it’s used to widely is thanks to its neutral taste. Unlike some other gluten-free flours that can have a distinct flavor, tapioca flour won't alter the taste of your recipes. This makes it a versatile ingredient that can be used in a wide range of dishes, from breads and cakes to pies and pastries.

Tapioca flour is also good for texture and can help your gluten-free baked goods achieve a crisp, crunchy crust and an interior that's soft and chewy. It's particularly effective when combined with other gluten-free flours like rice or sorghum flour, creating a blend that closely mimics the texture of wheat flour.

Plus, it also has excellent binding properties, helping your ingredients stick together in the absence of gluten. But it's important to note that too much tapioca can result in a gummy or overly chewy texture, so it's best used in moderation and in combination with other gluten-free flours.

Gluten Free Flour Blends

You can also go for gluten free blends that are available on the market. 

Most gluten-free flour blends consist of a mix of a whole grain flour (like brown rice or millet), a starch (like potato or tapioca), and a protein (like almond or soy). 

For example, a really popular brand that I use often is Bob’s Red Mill. Their gluten free blend is made of garbanzo bean flour, potato starch, whole grain white sorghum flour, tapioca flour and fava bean flour.

The whole grain flour provides the bulk and the base flavor, the starch lightens the texture and helps the dough rise, and the protein gives the dough structure and binding power.

Almond Flour

Almond flour is another great gluten-free alternative that has become more and more popular in the past few decades. 

Unlike traditional wheat flour, almond flour is made from ground almonds, making it naturally gluten-free. It's a rich source of protein, healthy fats, and fiber, which not only makes it a nutritious choice but also gives it a unique, nutty flavor that can enhance your gluten-free baking.

Using almond flour in your recipes can be a game-changer. It's excellent for baking cookies, cakes, and bread due to its moist, buttery texture. 

But it's important to remember that almond flour is denser than wheat flour. This means you might need to adjust the amount of liquid in your recipe to achieve the right consistency.

Coconut Flour

Coconut flour is made from the dried, ground flesh of coconuts, and it's a great source of fiber, protein, and healthy fats. This flour is naturally sweet, bringing a hint of tropical flavor to your gluten-free treats.

But coconut flour behaves quite differently from other gluten-free flours. It's extremely absorbent, so you'll need a lot less of it in your recipes. For instance, if a recipe calls for 1 cup of all-purpose or gluten-free flour, you'll only need about ¼ to ⅓ cup of coconut flour.

To balance out its absorbency, you'll also need to add more liquid ingredients. As a general rule, for every ¼ cup of coconut flour you use, you'll need to include an extra egg for moisture and structure.

Coconut flour can make your baked goods slightly denser, but it also gives them a soft, moist, and tender crumb. It's perfect for recipes like pancakes, muffins, and quick breads. 

But, because of its unique properties, it's not recommended to use coconut flour as a 1:1 substitute for other flours.

Oat Flour

Oat flour is another good option for gluten-free baking. It's made from whole oats that have been ground into a fine powder, making it a nutritious and versatile addition to your gluten-free pantry.

The best thing about it is that it has a mild flavor. Unlike some gluten-free flours that have strong or distinctive tastes, oat flour is relatively neutral. This makes it a great choice for a wide range of recipes, from sweet treats like cookies and muffins to savory dishes like breads and pancakes.

Oat flour also has a great texture that can help mimic the feel of gluten-containing foods. It's slightly denser than wheat flour, which can give your baked goods a satisfying, hearty feel. But it's also softer and finer than many other gluten-free flours, which can help create a light and fluffy texture in your recipes.

However, it's important to note that not all oat flour is gluten-free. Oats are often processed in facilities that also handle wheat, which can lead to cross-contamination. If you're strictly gluten-free, be sure to look for oat flour that's labeled as gluten-free to make it's safe for you to eat.

To use oat flour in your baking, you can replace wheat flour with it in a 1:1 ratio in most recipes. But since oat flour absorbs more liquid than wheat flour, you may need to adjust the amount of liquid in your recipe to achieve the right consistency. 

Some Gluten Free Baking Recipes To Try