Here are some gluten-free baking hints so that you can convert your old recipes:
- Refrigerate dough or batter for 30 minutes before baking.
- Add extra leavening agents (e.g. yeast, baking powder, baking soda).
- Bake at a lower temperature (25°F lower) and for a longer period of time.
- Bake in smaller containers and smaller sizes.
- Make batters thinner than wheat batters.
- In general, gluten-free cakes do not rise as well so make several lower, flatter layers and stack with all-fruit jam in between the layers instead of making the cake in one large cake pan.
- Convert recipes that either call for cake flour or have lots of other ingredients in them (like grated carrots or zucchini) because these recipes do not depend on gluten to hold them together.
- If eggs are called for in the recipe, add an extra one to help hold the dough or batter together better.
- Substitute milk in the recipes with water or a milk alternative like rice milk, oat milk, almond milk, hazelnut milk, or soy milk.
- Add a few extra tablespoons of oil or butter to help keep the baked good moist.
- For every two cups of gluten-free flour used, add 1 tsp. guar gum.
- Package in plastic containers or plastic bags while still slightly warm and freeze.
- Use potato starch, tapioca starch, or arrowroot starch to replace wheat starch and corn starch in recipes. Also use these starches to thicken sauces and gravies.
- Use rice instead of bread to stuff chickens and turkeys.
- To substitute breadcrumbs use homemade breadcrumbs (from your rice bread), ground sunflower seeds, or cooked rice.
- Substitute rice noodles in all pasta dishes.
- Use rice crackers for dips and salads such as egg salad, tuna salad, and chicken salad.
Gluten-Free Baking Hints
Monica used these gluten-free baking hints when she developed the recipes in her cookbooks. You can convert your recipes too!