In these modern times, more and more people are becoming coeliac or intolerant to gluten. If you yourself are not gluten-free, then chances are you have a friend or relative who is. If you enjoy baking and have attempted your favourite recipes by simply swapping wheat flour for a gluten-free blend, then you may have ended up with interesting sandy rocks instead of delicious cakes.
Thankfully I have been practising gluten-free baking since I was a girl and I have some tips to help you adapt your recipes to gluten-free delights.
What goes wrong?
1. Gluten-free flour blends can produce very dry cakes.
To overcome this problem, I usually swap out ¼ of the flour for ground almonds which are oily and retain moisture.
Another thing that helps with moisture is to add 1 tbsp of yoghurt or applesauce to the recipe. Most white gluten-free flour blends absorb a lot of moisture, so the applesauce or yoghurt won’t make the batter too wet. Another reason this helps is that both applesauce and yoghurt are acidic and will react with baking soda and baking powder to help the cakes rise.
As well as ground almonds there are some gluten-free flours that retain moisture such as gram flour (chickpea flour), buckwheat flour, and oat flour. All these flours are wholegrain and will help keep your cakes moist and increase the baked goods’ nutritional value. When adding one of these flour options, I recommend swapping out 1/3 of the gluten-free flour blend for one of the flours listed above.
2. Gluten-free cakes can come out flat and hard.
Gluten-free flour blends don’t have the same elasticity as flour containing gluten so often the cakes don’t rise as much or will sink after rising.
To combat the flat cake problem, I add ½ tsp of bicarbonate of soda to the recipe even when using a self-raising gluten-free flour blend.
Another tip to help achieve a real fluffy cake is to separate your eggs. First, add the egg yolks with your wet ingredients. Then beat the egg whites separately into stiff peaks and fold them into the cake batter at the end.
Whilst these tips are helpful, perfecting gluten-free cakes will take some practice and experimentation. Have fun with it!
Below are two great gluten-free recipes. One that I adapted using the tips above and a gluten-free pastry recipe that I developed through trial and error.
Mary Berry’s chocolate cake … turned gluten-free.
Ingredients
225g unsalted butter, softened, plus extra for greasing.
225g coconut sugar plus extra for sprinkling
4 free-range eggs
110g gluten-free self-rising flour
55g gluten-free oat flour
55g ground almonds
1 tsp baking powder
50g cacao powder
For the filling
4 tbsp apricot jam
300ml whipping cream, softly whipped
Method
- Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper.
- Put the butter, sugar, eggs, flour, baking powder, and cocoa in a large bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can also beat by hand using a wooden spoon.)
- Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.
- Bake for 25–30 minutes. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes. Run a small palette knife around the edge of the tins, then carefully turn the cakes out onto a wire rack. Peel off the paper and leave it to cool completely.
- Choose the cake with the best top, then put the other cake top-down onto a serving plate. Spread with the jam and whipped cream, put the other cake on top (top upwards) and sprinkle with caster sugar to serve.
Wanda’s gluten-free shortcrust pastry
Ingredients:
200g plain gluten free flour
50g ground almonds
110 grams diced butter
I egg yolk
About 1 tbs of cold water
Method
Mix the butter, flour, almonds, and egg yolk in a food processor until a breadcrumb texture forms, fold in cold water until you have a soft dough.
FAQs
Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.
What are two gluten free baking tips when preparing a gluten-free food product? ›
Dissolving leaveners in liquid prior to adding to dough will give a better rise to the product. Gluten-free baking at high altitude requires less liquid and either a higher oven temperature or a longer baking time. Start with omitting 2 tablespoons of liquid and increasing the oven temperature by 25° F.
How to make gluten-free baked goods moist? ›
Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.
What is the trick to making good gluten-free bread? ›
- Use Psyllium Husk Powder as a binder for better Gluten Free Bread.
- The benefits of letting your dough rest, my second tip for baking better gluten free bread.
- Mix or knead your bread dough thoroughly.
- For a better gluten free loaf, use less yeast.
- Bake your bread in a tin with tall sides.
Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.
What does cream of tartar do in gluten free baking? ›
A: Yes, cream of tartar can be used in gluten-free bread recipes to improve dough stability and rise.
Should gluten-free cake batter rest before baking? ›
Then, almost by accident, we found that letting batters sit, covered, for 30 minutes before baking made all the difference. It simply gave the flours and starches time to absorb the liquid and soften before baking. It also helped batters become thicker and doughs to firm up so that they were less sticky.
What to avoid for gluten-free baking? ›
Some baking ingredients that contain gluten (and thus are not suitable for a gluten-free diet) include:
- Wheat.
- Semolina.
- Spelt.
- Durum.
- Emmer.
- Einkorn.
- Rye, sometimes referred to as pumpernickel.
- Barley.
Gluten-Free Bread Flour can be swapped 1:1 for all-purpose flour and bread flour by both weight and volume.
What does xanthan gum do in gluten-free baked goods? ›
Xanthan Gum adds thickness and viscosity to gluten-free breads and other baked goods. Without xanthan gum, your gluten-free baked goods would be dry, crumbly and flat. Because xanthan gum is gluten-free and vegan, it's the preferred thickener for those home bakers with food allergies.
One of the most common gluten-free baking tips is “let your batter rest”. Letting the batter rest gives the gluten-free flours and starches more time to absorb the moisture. In theory, it will turn your dry, crumbly cakes into delicious, moist masterpieces.
What tenderizes gluten in baked goods? ›
Fats like butter, egg yolks, oil, or milk, "tenderize" doughs like brioche, challah, and babka because they limit gluten development by coating glutenin and gliadin proteins.
What is the best flour for gluten free bread? ›
What's the best gluten-free flour for baking? Bob's Red Mill gluten-free 1-to-1 baking mix is my favorite gluten-free all-purpose flour blend for baking. It has a mild texture and plenty of "stick" thanks to a blend of sweet rice flour, brown rice flour, and sorghum flour, plus some starches and xanthan gum.
Which yeast is best for gluten free bread? ›
What type of yeast should be used to bake Gluten Free Bread? Active dry yeast and instant yeast both work well and are often interchangeable. Be on the lookout for any Rapid Rise yeast that is best for one rise. For most of us that's the way gluten free bread is baked, a single rise in the tin.
Why add vinegar to gluten free bread? ›
Apple Cider Vinegar – Superpower your Gluten-Free Kitchen! Apple cider vinegar is often used in baking, but why? It is a great leavening agent, but it also has powerful flavour enhancing properties. I find it adds the perfect amount of depth of flavour, and helps activate baking soda creating a lovely airy texture.
Can I just replace flour with gluten free flour? ›
Gluten-Free Bread Flour can be swapped 1:1 for all-purpose flour and bread flour by both weight and volume.
What can I add to gluten free flour to rise? ›
Extra Leavening: Sometimes you may find that adding a bit more baking powder will help, when converting a recipe to gluten free. So, if a muffin recipe calls for 1 teaspoon baking powder, for example, I'd go ahead and add 1/2 – 1 teaspoon extra.
Does gluten free flour taste different in baking? ›
Baking with gluten-free flour will produce some slight differences in taste or texture. Millet flour tends to have a mild flavor while buckwheat flour lends itself to a more earthy taste. In addition, quinoa flour has a nutty flavor and bean flour can actually sometimes taste like beans.
