My poor gluten intolerant peeps, baking can be a little tricky sometimes especially when you need to make modifications to recipes. So here’s to you! 9 tips for gluten free baking!

Tips 1: Straight swap

If there are less than 2-4 tablespoons of wheat flour in a recipe, do a straight swap with a nut or rice flour of your choice

Tips 2: Weight Conversion

I cup gluten flour = 140 grams of gluten-free all-purpose flour

Tips 3: make glute-free all-purpose flour by using a 40/60 ratio

40 % Whole grains – Brown rice flour, buckwheat flour, com flour, mesquite flower, quinoa flour, or sorghum flour

60 % White Flours/ Starches – White rice flour, arrowroot flour, cornstarch, potato flour, or potato starch

Tips 4: Baking powder

Add 1-2 teaspoons of baking powder to every 140 grams of gluten-free all purpose flour to help your product rise

Tips 5: Gum

If you’re making breads or cakes, add 1/2 to 1 teaspoon of guar gum or xanthan gum for every 140 grams of gluten-free all-purpose flour to give your baked goods a bit of volume

Tips 6: Egg White

Add extra white if your dough id too dry before baking.

Tips 7: Buttermilk

Consider subbing buttermilk for milk for a richer texture.

Tips 8: Sugar swap

Consider swapping brown sugar for white sugar to help with moisture.

Extra Note

There will be failures! Just Keep Trying.

P/s: Non-gluten intolerant peeps can also use these tips if you are interested in gluten free baking, as it provides tons of health benefits!

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We hope this useful information will be helpful in your baking journey.

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