Top Secrets to Tasty Gluten-Free Baking

Gluten-Free-Flour

Gluten-free baking — think it’s impossible? Think again!

People choose to go gluten-free for a variety of reasons. Doctor’s orders, better digestion or healthier lifestyle choices always seem to top the list. Just one sweep through the grocery store and you’ll find plenty of options for gluten-free eating. If you love the art of baking at home, you’re not limited there, either. Many people think they have to kiss baking goodbye when they go gluten-free, but your oven doesn’t have to go into retirement the moment you switch.

Top Secrets for Gluten-Free Baking

  • Bigger is NOT better. Smaller batches crumble less than trying to push out three or four dozen cookies at once, for example.
  • Get sticky. Gluten is a sticky agent, so adding some gelatin or xanthan gum to your pizza dough will hold your crust together better.
  • Reduce the heat. Lower your oven temperature by about 25 degrees to keep your gluten-free baked goods from browning too quickly.
  • Be a flour chemist. Combine 2-3 different grains for the perfect baking mix. Try sorghum flour, brown rice flour, white and sweet rice flour, millet flour, buckwheat flour, quinoa flour, certified gluten-free oat flour and teff flour.

This chart helps explain the flavor profiles of different flours.

Guide-to-Different-Types-of-Flour_Small

 

Gluten-Free Fresh Baked Bread

Brown rice flour is the main ingredient in Clabber Girl’s hearty Gluten-Free Oat Bread. One slice, and you’ll never miss another white or wheat loaf again.

Ingredients:

1 c. rolled oats (quick cooking)
1 c. oat flour
2 tsp. Clabber Girl Baking Powder
1 tsp salt
1 c. boiling water
1 c. unsweetened almond milk
3/4 c. brown rice flour
1/4 c. flaxseeds (ground)
1/2 c. dates
2 tbsp. roasted almond butter (can use coconut butter)
1 tbsp. apple cider vinegar

Get the directions!

Gluten-Free Sweet Treats

If you love the smell of fresh baked sugary goodness, heat up your oven and try out these decadent and delicious Blueberry Corn Muffins and Banana Pancakes. Our honey peanut butter and jelly cookies are perfect for kids (or the young at heart)! Before your next camping trip or hike, try taking our vegan and gluten-free nutty granola with you to help pack on the protein.

Wiping gluten off the menu means eliminating the starch, not the taste. Living and baking gluten-free can seem daunting at first, but once you get the hang of things, you’ll discover a whole new world of favorite recipes.

DIY Baking Mix

 

We can’t control what our family eats during the day. Sure, we can try, but the one real shot we have is when we all sit down at dinner for a healthy, happy home-cooked meal.

But who has time for that?

From your full-time hectic job to balancing homework and soccer practice, there is hardly time to take a breath, let alone cook a healthy dinner. It may seem far easier to throw some tube biscuits in the oven; however, with a little planning ahead of time, you can be the home-cooked dinner hero, bringing warm, delicious homemade bread straight to the table in minutes.

Baking mixes are an easy way to get bread to the table fast. In the grocery store, baking mixes come in little bags or boxes, some labeled with ingredients you can hardly pronounce. But it’s incredibly simple to create your own baking mixes at home. Start with this simple one:

Clabber Girl Basic Baking Mix

Ingredients:

9 c. all-purpose flour (may substitute up to half of the all-purpose flour with whole wheat flour, whole wheat pastry flour or your choice of bleached or unbleached flour)
1/3 c. Clabber Girl Baking Powder
1 tbsp. salt
1 tsp. cream of tartar
1/4 c. granulated sugar
2 c. shortening

Instructions:

In a large bowl combine flour, Clabber Girl Baking Powder, salt, cream of tartar, and sugar. Stir together until thoroughly combined. Cut shortening into mixture with a pastry blender until it resembles coarse crumbs. Place mix into a sealed container to be stored, in a dry place (plastic containers work fine).

Storage Tips:

  1. Place mix into a tightly sealed container in a dry place. Plastic containers work fine.
  2. Counter or cupboard: 3 months
  3. Refrigerator: 6 months
  4. Whole grain mix: store in a refrigerator to avoid spoiling.

This basic blend is the first step in creating a warm, relaxing kitchen, filled with Blackberry Oatmeal Bars, Cinnamon Swirl Coffee Cake and savory Garlic Cheddar Biscuits.

Click here for more recipes that use the basic baking mix!

Happy Zucchini Day!

Zucchini group from marketplace

Happy Zucchini Day! If you’re looking for a way to celebrate this versatile, nutrient veggie, how about cooking or baking with it? Sweet or savory, main dish or dessert, light or hearty…whatever you crave, we’ve got you covered.  So go forth and celebrate summer!

Soups and Stews:

A vegetable like zucchini holds up well in warm, hearty soups. Make it the star of your chili, or add it in with other veggies in classic minestrone.

Beefy minestrone
Beef stew with cheese dumplings

Breads and Muffins:

Isn’t zucchini bread everyone’s number one way to use up all that summer squash? Shred it up very fine for a moist bread that could pass as veggie-free. Hint: making a chocolate version hides it from the kids even more!

Chocolate zucchini bread
Chocolate zucchini muffins
Pineapple zucchini bread
Savory zucchini parmesan bread
Zucchini bread