If you’re gluten or grain free, I’m willing to bet that the ONE food you miss most is bread or anything related like pastries, donuts, cookies, muffins, tortillas. Am I right?
It certainly was for me when my family went gluten free. I scoured the Internet for recipes and most of them felt flat to my expectations. Most of the recipes came out too dense or too dry. They all just missed the mark.
So I picked up a copy of Gluten Free & Grain Free Breads, Batters & Doughs by Halle Cottis and learned so much about baking with gluten-free and grain-free flours.
10 Secrets to Gluten-Free Baking
1. Your almond flour might not be the right consistency.
Depending on where you buy your almond flour (or make your own), the consistency of the flour could be too fine or too coarse. Either way it can alter your recipe.
2. You’re baking at the wrong temperature.
Almond flour, in particular, burns easily so it needs to be baked at lower temperatures for a longer time.
3. You not using enough liquid.
Coconut flour absorbs a lot of liquid. When baking you need an equivalent of amount of liquid (water, milk, butter, etc.) to coconut flour.
4. You’re not using enough eggs.
Coconut flour and almond flour have no gluten, so baking with it requires more eggs to keep it together and help the dough rise.
5. You’re not measuring flours accurately.
Most gluten-free and grain-free flours cannot be substituted in a 1:1 ratio for all-purpose or whole wheat flours. Recipes with coconut flour and almond flour, in particular, need to be adjusted in a recipe that calls for all-purpose or whole wheat flour due to their high fat content and dense texture.
6. You’re quinoa flour hasn’t been toasted.
Quinoa flour has a bitter, grassy flavor and will have an off-taste unless it’s been toasted before baking.
7. You’re using the wrong flour with yeast for making breads and baked goods.
Some flours like quinoa work well for baking with yeast, while others don’t.
8. You used too much tapioca flour.
While a great binder for grain-free baking, too much tapioca flour can make a dish too gummy.
9. You used dairy with arrowroot flour.
While great for thickening, arrowroot flour shouldn’t be used with dairy products or a slimy texture may develop.
10. You thinned out your batter too much.
A gluten-free or grain-free batter may be ticker than traditional batters. This is normal so resist trying to thin it out.
Want to Learn More?
Gluten Free & Grain Free Breads, Batters & Doughs is filled with baking tutorials and tips to help you convert your favorite recipes to become gluten and grain free. It even includes a detailed section on measuring techniques and how to convert recipes for gluten and grain free cooking and baking.
Gluten Free & Grain Free Breads, Batters & Doughs includes recipes for:
- Pancakes, crepes and waffles
- Biscuits, biscottis and scones
- Quick doughs – homemade pastas, pie crust doughnuts, tortillas, pizza crust and more
- Desserts – cookies, tarts, brownies, cakes and more
Photo credit: Bigstockphotos.com / Sea Wave and Halle Cottis
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