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.
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.
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.
Most cooks know that the secret to a tasty meat sauce is a cup of red table wine; but, did you know that alcohol can also enhance the taste and texture of your baked goods, too? Get creative with cake batter or kick it up a notch with tipsy toppings. You can even add a blast of flavor by soaking your fruit ingredients in a cold vodka or sweet liqueur.
Tips for Spiked Sweets
Now, baking with spirits doesn’t mean you can just go and pour a bottle of whipped cream vodka into your brownie batter and expect a miracle. Alcohol affects texture, moisture and flavor. It’s mixology at a whole new level. Here are seven handy tips and tricks to keep in mind when baking with liquor.
- Vodka makes a great flake. Add a couple tablespoons of cold vodka to your pie crust recipe for a dough that’s easier to roll out. The vodka keeps the dough from developing too much gluten, leaving you with a light, flaky crust.
- Alcohol alters flavor. Bourbon packs smoky and honey flavors, easy for the palate to notice right away. Vodka is subtler, better used as a wet ingredient than for taste.
- Bourbon makes vanilla bloom. Bourbon is the key to a smooth, oak flavored homemade vanilla extract.
- Better bottle means better baking. Avoid the cheap stuff and go for the gold. The better quality alcohol, the better impact it will have on your baked goods.
- Cream curdling cooking? No thanks. Alcohol can curdle cream, so it’s immensely important that you use a carrier when adding booze to creamy baked goods. Soaking raisins in rum, cherries in vodka and apples in brandy will result in all flavor and no curdle.
- Put the rum in the coconut and whip it all up. Add dark and smoky spiced rum along with savory coconut to heavy cream as you whip up soft, white peaks.
- Test before serving the kiddos. Worried about alcoholic baked goods around the kids? These recipes have a high burn-off ratio, but it’s always better to double check before serving up a slice to anyone under 21. Typically, after an hour or so in the oven, more than 80 percent of the alcohol has evaporated.
Baking with alcohol can be as much fun as drinking it! Try any one of these dishes out on your friends, and you’re sure to come home with an empty cake tray and a plateful of recipe requests.
Mexican Chocolate Bundt Cake with Tequila Almond Liqueur Ganache
Bundts are time-honored crowd pleasers, and this one will have your friends and family begging for the recipe.
Irish Pub Brownies
These brownies call for a cup of stout beer and are frosted with a buttercream icing. They a great for celebrating St. Patrick’s Day.
Chocolate Raspberry Cake – flourless and gluten-free
Heading to a potluck party and not sure of any dietary restrictions? You can be a hit with this sweet and savory flourless cake, packed with a subtle rum punch.