Skip to main content

Welcome to the new mrshewitts.com! If you provided your email previously, you will need to reset your password.

0

TIPS ON ADJUSTING TO GLUTEN FREE BAKING, PART 2

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Donec at aliquam sapien.

TIPS ON ADJUSTING TO GLUTEN FREE BAKING, PART 2

In part one of this two-part blog series, we went over some of the ways gluten-free baking products vary from traditional bakery items. We also discussed how those who are getting into the world of gluten-free baking can look to introduce themselves to it and understand these basic differences, especially if they’ve spent years in the traditional baking world previously.

At GF Bakers, we provide Mrs. Hewitt’s recipes and only the finest gluten-free bread, desserts and other ingredients for those looking to enter this world. Like other forms of baking, this will require some experimentation and trial-and-error as you find out the kinds of recipes that work best for yourself or anyone with a gluten intolerance you’re baking for. Here are some additional tips and tricks we can offer.

Increasing Moisture

If one of your top goals in your next gluten-free baking project is a moist final product, there are several methods and ingredients to consider. In particular, pureed fruit, sour cream and yogurt-involved recipes tend to lead to moist baked products – if you can find a way to utilize at least one of these, you’re on the right track.

If none of these ingredients work, however, consider brown sugar instead of typical white sugar. This will add some moisture, as will substitutes like honey or agave. Some also find success using an extra egg or some oil as part of the recipe.

Gluten-Free Structures

Those who have taken part in traditional baking in the past will likely be aware that gluten is one of the key ingredients responsible for the structure of many baked goods. How to continue down your gluten-free baking trajectory while maintaining proper structure within your products?

Our recommendations involve utilizing dry milk solids or cottage cheese as part of a recipe if at all possible. These items do not have gluten, but can mimic some of the structural qualities it holds. In addition, some of the moisture tricks we laid out in our section above will also work for structural issues, particularly baking attempts where your final product comes out crumbly or too dense.

Common Gluten-Free Substitutes

Here are a few common gluten-free substitutes and how they may play a role in your baking needs:
  • Eggs: Store-bought egg replacer is generally a good substitute product, though you can also look at products like milled flax seeds, mashed bananas or silken tofu. Milk may also work if you utilize extra baking powder.
  • Butter: Butter subs like coconut oil, olive oil, shortening or even silken tofu are all available. WE recommend using stick form substitutes, which will have a similar moisture content to regular butter.
  • Milk: You can use coconut, soy, rice or nut milk as a traditional milk fill-in.
  • Sugar: If you prefer to avoid granulated or brown sugar, three-quarters of a cup of honey replaces one cup of either of these options. Some also choose brown rice syrup, maple syrup or agave.

For more on baking techniques or ingredients for gluten-free products, or to learn about any of our recipes, speak to the staff at GF Bakers today.

Title Goes Here