Cooking without gluten can be as simple as leaving out certain ingredients, but gluten-free baking needs a different approach. All-purpose wheat flour is very important in traditional baking, so when you remove it, you need to find a good substitute and understand how it will change your recipe.
Once you learn the special "rules" for gluten-free baking, you'll be able to confidently make all your favourite treats without gluten!
What to expect with gluten-free baking
Understanding why gluten-free recipes work differently from regular ones will help you get the texture and flavour you want.
First, let's talk about gluten.
Gluten is a stretchy protein found in grains like wheat, barley, and rye. It gives structure and chewiness to recipes. Gluten's elasticity helps batters and doughs trap air from leavening agents like yeast, baking powder, or baking soda, which makes them rise.
Without gluten, baked goods can turn out grainy, dense, and crumbly, but they don't have to be! The first step to great gluten-free baking is finding a good flour substitute.
All-purpose wheat flour, the most common in baking, has a special mix that can't be replaced by just one gluten-free grain. To copy it, you need a blend of different flours and binders or a store-bought, pre-mixed combination.
Gluten-free flours absorb more liquid
Gluten-free batters need to rest
No kneading required
Glute-free batters need a longer bake time
Essential gluten-free baking ingredients
Stick to the recipe
Don't "dip and sweep"
Less flour, the better
Don't be scared of the freezer
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