Tips and hints for Gluten-free Baking

  • Know the properties of your flours – gram flour for example is much heavier than rice flour
  • Be generous with liquid – all the gluten free flours absorb more liquid than wheat flours
  • Add more egg – extra eggs can really improve the rise in gluten free baking
  • Limit the amount of Xanthan gum – too much and it may dominate the flavour.
  • Use some gram flour or teff flour to improve protein content and structure
  • Smaller works better
  • Use recipes that are specifically for gluten free flours, rather than trying to convert wheat based ones

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