Allergy Mums / Support for families with allergies

publication date: Mar 17, 2014

Gluten Free Baking

Here are my key observations:

1. If converting wheat flour recipes you'll need either more liquid, or a bit more fat to bind. Otherwise things all apart.

2. Commercial egg replacer is pretty good; but only if you're okay with potato starch.

3. I find baking at a slightly lower temperature works better and helps keep things moist.

4. Gluten free baked goods can be dry if you're not careful so if you are converting from a wheat recipe then you won't get the same golden or browned colour because if you will be dry.

5. Gluten free baked goods don't have the same shelf life as those with wheat flour. After two days I find they go hard (cakes). Cookies last a few days longer.  You can freeze and thaw as needed. 

6. Xanthan Gum is your friend.



If you're okay with potato then Doves Farm do a great range. Its a mix of rice, potato, tapioca, maize and buckwheat.

If you can't get it; or can't do potato then you can make your own mix. I use:

1/2 cup rice flour

1/8 cup tapioca

1/4 cup coconut or almond flour

1 tbs ground flax seeds

If you can find quinoa or millet flour then add in 1/8th cup and reduce coconut flour to 1/8.


What you can expect

So far I haven't figured out how to get a light and fluffy cake. But we're egg free too so that's an added challenge. I have found the cupcakes come out yummy and delicious so don't get caught up with comparisons. Think of gluten free baking v wheat baking as your children.  They're different, don't compete or compare. Enjoy what they are as they are both great.

Now, off you go and try it out:

Gluten Free Recipes




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