4 Things That Will Make Your GF Baking, Taste Like It’s Not GF

Oct 22

Always scoop your flours into your measuring cup. Never dip and fill.

Calling All Gluten Free Bakers

I’ve been baking Gluten Free baked goods for several years now. And one of the tips I have for your today I just learned a couple of months ago. I’m constantly learning over here, and taking you along for the ride.

Tip Number One

Always, ALWAYS, warm your eggs up before you add them to your batter. This is a general rule for all baking, but especially for gluten free baking. I put my eggs in a bowl and run hot water over them for a few minutes so the binding molecules are nice and warm and moving so they can gather in the ingredients and provide the best structure possible.

Tip Number Two

The two flours I use in every Gluten Free bake

Using a combination of Gluten Free flours gives your bake more bounce and a better crumb. I use Gluten Free quick oats that I purchase from Azure Standard, and simply put them in my blender and blend until they are a fine flour texture. The blog post on that is here. I pair the Gluten Free oat flour with Bob’s Red Mill Gluten Free 1:1 baking flour. The Gluten Free oat flour is also way more affordable than just using the 1:1 flour, so it takes the cost way down.

Tip Number Three

Listen to me, LISTEN to me. Do NOT reach your measuring cup into the bag or bowl or container and scoop out flour. DON"‘T DO IT. Ust a spoon to scoop the flour out of the bag and into the measuring cup, and DO NOT compact it down, fill to the top, and DO NOT scrape it off. Slightly mounded is not a big deal, it’s fine. You need air in your flour so that your baked goods are not dense. You want light, fluffy, and delicious baked goods.

Tip Number Four

After you’ve done all of the above and you have that glorious gluten free batter ready to put into the muffin tin, or the cake pan. STOP. Go do the dishes. Fold a load or two of laundry, make dinner, food prep breakfast for the week. Leave that batter alone. for at LEAST 30 minutes. Then and ONLY then, you can disperse your batter and bake it. The grains in Gluten Free baked goods need time to absorb the liquid and hydrate. That’s what gives them the “This is GLUTEN FREE?” status from the hubby and all the friends.

I just learned this a few months ago. It is an actual game changer and the catalyst for putting this blog post together.

Now go bake something Gluten Free and amaze everyone with how amazing it tastes.

Helpful affiliate links

Baking essentials, including my favorite baking implements. - here

Gluten Free favorites - here

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