A Guide to Gluten-Free Baking

Let me start by saying I am no professional baker. I have learned through YouTube, tons of research, and good ole tried and true technique of trial and error, lots and lots of error. Baking is truly a science so, if you do not get it on the first try, the second, or even the third, remember that you are not alone. But with some practice and these helpful tips and tricks, you are on your way to delicious gluten-free desserts.

Measuring your Loanii Protein All-ternative Flour

People are quick to take their measuring cups, stick them in the bag and scoop out the flour. This is a big NO-NO. By scooping directly from the package, you can be adding more flour than you need. Remember, baking is a science so extra flour can throw off your recipe. It’s important to weigh the flour using a Digital Food Kitchen Scale for accurate measurements or spoon the flour into the measuring cups. Below I have provided a quick and easy chart for reference:

Finding the Right Recipe

My best desserts were the ones that were high in moisture. Recipes with sour cream, applesauce, pumpkin puree, bananas, etc. worked wonders. Apple cider vinegar or lemon juice will react great with the leavening agents to create extra rise. Adding an extra egg can also really help with the texture and adding additional moisture. And lastly, add more flavor to your recipe, whether that’s extra vanilla or doubling up your spices!

Leavening Agents

Gluten is a protein found in wheat, and it’s responsible for providing baked goods structure and texture. Since this is a Gluten-Free flour, increasing your leavening will help replace the baking characteristic of gluten flour which will make a world of a difference with your results. I recommend using two teaspoons of gluten-free baking powderand 1/4 teaspoon of baking soda per one cup of flour. If you are making a smaller recipe add 25% more, so 1/4 teaspoon per every one teaspoon your recipe requires. If you are making recipes that require yeast, I recommend doubling the yeast as well.

Mixing your batter longer and also resting your batter

Many recipes will tell you not over-mix your batter and to stop mixing as soon as your ingredients are fully incorporated. I am here to tell you to completely ignore that statement when you are baking with gluten-free flour. I recommend using a hand-held electric mixer over a whisk. Not only will you save your arm from a workout, but you will be able to beat more air into your batter, which will help to lighten and rise your baked goods. Using an electric mixer will also take away the step of needing to sift your ingredients, as the mixer will give you a super smooth lump-free batter. Once you mix your batter for a good 5-7 minutes, cover your batter and let it rest in the refrigerator for at least 30 minutes or up to overnight. This will allow your ingredients to properly hydrate for a better result.

Oven temperature and baking times

Now, this next tip is a tricky one. First, always lower your oven temperature by 25 percent because gluten-free desserts will brown a lot faster before it is ready. A problem I kept consistently having, were desserts turning out to be very gummy. I would change my recipes around and, no matter how many times I would change it, nothing seemed to work. Until I came across an eye-opening article from America's Test Kitchen, and what they had to say made total sense! They explained how the extra moisture that most gluten-free recipes have has to evaporate, if not, your results will be a mushy, gummy center. What has worked for me is extending my baking time by 10-20 minutes, sometimes even 30! Once the timer is up, I even allow my baked goods to stay in the oven as it cools down. I never had an issue with them resulting in being burned or dried out due to having the oven at a lower temperature. Allow your baked good to completely cool down. I can not stress this enough.

I hope these tips and tricks were extremely helpful. With some patience, love, and experimenting, you and your loved ones will be enjoying delicious high-protein desserts!

Resources

Keys to Successful Gluten-Free Baking

https://www.americastestkitchen.com/guides/gluten-free/keys-to-successful-gluten-free-baking

TROUBLESHOOTING GLUTEN-FREE BAKED GOODS

https://www.americastestkitchen.com/guides/gluten-free/troubleshooting-gluten-free-baked-goods

Gluten-Free Baking Tips & Tricks

https://www.beyondceliac.org/gluten-free-diet/baking/tips-tricks/