The Guide to Gluten Free Baking

The Guide to Gluten Free Baking will contain all sorts of information relating to baking. It's not quite finished - it is a work in progress. 

BAKING - it is a massive topic regardless of whether you use wheat or not. Over hundreds of years mankind has developed baking techniques suitable for wheat flour; these techniques can avoid gluten development (shortcrust pastry) or encourage its development (kneading bread dough). Sometimes the techniques we use with wheat flour are not appropriate for use with gluten free flours and sometimes they are simply not needed. How do you know what techniques to use with alternative flours? There are so many flours that can be used (some are listed below). 

 

Alternative Ingredients 

This section is dedicated to ingredients other than flour. The ingredients you choose for gluten free baking will be based on dietary restrictions or preferences, taste, texture and smell. 

Only you will know your preferences and what will be appropriate for you and your family.

The links below contain information on ingredients that I have found in Supermarkets, Gluten Free stores, Gourmet Food stores and Health food shops.      

 

Baking Bread with Bakers' Magic Gluten free flour

  

Baking Cakes

 

 Gluten free flours

There are plenty of different gluten free flours available, some will be the 'hot new thing' to use for gluten free baking - full of this & that until the next 'hot new thing' comes along. Which ever gluten free flour I use, regardless of whether it is a 'hot new thing', I initially put it through its baking paces - I use it in my Cupcake stress test, I make shortcrust pastry and a simple biscuit/cookie. How the flour holds up in these 3 things tells me a lot about whether the flour can be satisfactorily used in gluten free baking. 

I have put together a little information on each of the flours listed below (some info still needs to be typed in therefore the links won't work). Basically the information covers; ancient history, why use it, what will complement it, what should I use it for, is it a gluten free staple?, nutritional information and a few photos.  

  • Amaranth Subscriber only
  • Besan Subscriber only
  • Black Bean Subscriber only
  • Buckwheat
  • Carob
  • Cassava
  • Chestnut
  • Chia
  • Cocoa
  • Coconut
  • Flaxseed
  • Garbanzo & Fava
  • Green Banana flour
  • Lentil
  • Lupin
  • Maize flour (yellow & purple)
  • Mesquite
  • Millet, Sorghum & Teff - brown, red & white varieties
  • Moong
  • Pea (Yellow)
  • Pumpkin Seed 
  • Quinoa
  • Rice - black, brown, glutinous, red & white
  • Sesame
  • Soy
  • Sweet potato
  • Urid
  • Water Chestnut