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Gluten-Free Baking Tips: A Guide to Gluten-Free Flours

By: Amy Finn, Editor

Let's face it. Baking and cooking gluten-free is not always easy. There are a lot of variables that can make or break you recipe. Make a mistake with the gluten-free flour you're using, and your whole cake will be ca-put. Same with cooking. How are you supposed to get that wonderful, crispy layer on top of your casserole if you can't use bread crumbs? With these Gluten-Free Baking Tips: A Guide to Gluten-Free Flours, we give you easy substitutions for gluten-free flours and more.

 

Luckily, there are a ton of tricks that you can do to make the most out of your food sans gluten.

 

Gluten Free Flours

Gluten Free FlourFlour is the biggest challenge gluten-free bakers face. There are plenty of gluten-free flours out there, but when it comes to baking a cake, you cannot just replace the all-purpose flour with gluten-free flour cup-for-cup. Unfortunately, the flours don't work the same way since the gluten-free flours, well, don't have any gluten, which acts as a binding agent in the dough or batter.

 

Here are some substitute flours that you can use in place of all-purpose flour:

  • First, try making your own gluten-free flour mix
     
  • Brown rice flour
     
  • Coconut flour
     
  • Black bean flour
     
  • Sorghum flour
     
  • Gluten-free oat flour (not all oat flours are gluten-free so be careful to choose the right brand)
     
  • Almond flour

 

When baking with a gluten-free flour, sometimes the recipe will call for something to be added to the flour to give it that bind that a gluten-free flour lacks. This can include:

  • Starches: potato, tapioca, arrowroot, and cornstarch
     
  • Xanthum gum

 

Cooking Substitutions

Your recipe calls for breadcrumbs. Since you are now gluten-free (or have been for a while), you know you can't add this ingredient. Without it, though, something is definitely missing from the end result. This is a common problem faced by many gluten-free cooks. And there are many different things you can substitute in place of breadcrumbs.

 

  • Make your own! Make gluten-free bread and then create your own crumbs.
     
  • Nuts instead of croutons. They will add that extra crunch to your salad.
     
  • Oats for breadcrumbs. Blend them into the same texture and size as breadcrumbs.
     
  • Lettuce wraps in place of sandwich bread.
     
  • Corn tortillas instead of flour tortillas (or bread).
     
  • Buy a spiralizer and turn veggies into noodles. Zucchinis are great for this.
     
  • Spaghetti squash in place of...well, spaghetti.

 

Do you have any tips of tricks for making something gluten-free? Share them in the comments below!

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