7 Great gluten-free bread machine baking tips

7 Great gluten-free bread machine baking tips

You’ve tried gluten-free baked goods, and they don’t taste like the real thing. It’s easy to miss those gluten-filled goodies from yesterday. You don’t have to, though. With the right strategy, you can make gluten-free goodies that your friends who don’t have gluten issues will be clamoring for. I’ve provided a list of my favorites below. Feel free to add your own in the comments section!

 

Play with flour

Baking a tasty gluten free treat takes a little more work. Keep a healthy mix of flours on hand, and mix them up. Play with combinations until you find one that appeals to you personally. Using only one type of GF flour rarely results in something palatable. Many alternative flours provide the flavor, while others provide the texture, that makes baked goods enjoyable.

 

Go nuts

If you aren’t allergic to nuts, make sure that at least one of your flours in every mix is a nut flour. Nut flours help provide the protein that most GF flours lack. They also add a little flavor, making the taste more rich and decadent than it would be otherwise.

 

Don’t be afraid of mixes

If you aren’t sure what GF flours you like, buy a few pre-made all purpose gluten free flour mixes. When you find one you like, buy the flours it contains and customize your mix. There are hundreds of flours to choose from, although only a few mixes manage to mimic the products you miss. One of my favorite baking mix suppliers is Gluutenny, located in Pittsburgh, PA. Their mixes aren’t available in stores, but they are friendly to individuals with multiple allergies or food sensitivities, and they are also delicious!

 

Get gummy

Gluten-free baking NEEDS gum. Don’t try to bake without using either guar gum or xantham gum. They take the place of gluten in your recipe, giving your baked goods the texture they need. If you use a gluten-free baking mix, you aren’t off the hook. These mixes often ask you to add gum to them, too.

 

Butter it up

Adding butter is a good thing in gluten free baking. You need it. Gluten free baked goods tend to run on the dry side. When you increase the amount of butter in your recipe, you bring back some of that moisture.

 

Forget everything you knew before

Don’t look at baking gluten free as what you do when you can’t have gluten. Respect it for what it is. A salad isn’t what you eat when you can’t have cooked vegetables. Gluten free baking is NOT a substitute for gluten baking. If you approach it like it is, you will find it harder to adjust to the new recipes and techniques you need to learn. For example, when adding ingredients, don’t worry so much about the order – throw everything into the bowl and mix.

If at first you don’t succeed, try, try again

When you first started baking, you didn’t master everything overnight, did you? The transition to gluten-free baking can be equally labor intensive. Don’t give up if your first recipes are flops. Just change your proportions, or your ingredients. Keep going until you find something that YOU like.

 

 

Speak Your Mind

*