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Flower Achieving GREAT Results With Gluten-Free Baking.
Compliments of Jay Berger, Allergy Grocer

Baking without gluten can be challenging even for the most experienced bakers. Gluten-free (GF) baked goods lack the gluten structure required to provide the strong & stable foundation to trap the leavening gases, & impart elasticity to the dough.

"Regular" bread is inherently high in gluten, unlike cakes & cookies, which is why GF bread is much more prone to failure than their less gluten-dependent cousins (i.e. the brick like result). GF flours are also very sensitive to changes in the environment & moisture, requiring one to moderate the amount of liquid needed in the raw batter each time before baking.

While GF recipes & mixes can give ballpark estimates on the amount of liquid to add, the actual amount needed may vary 1/4 cup or more with subtle changes in environment, flour grind and substitutes used. Although our mixes will tolerate the many substitutes suggested on the label, we have found that your end success is better guaranteed with these few helpful tips:
  • Use a high-powered tabletop mixer (we're partial to KitchenAid) and the batter beater (not the dough-hook). Give the mixer time to fully blend the ingredients and incorporate air into the batter (to help the rising process or "leavening").

  • To determine true batter consistency, ALL liquids (including eggs, fats, or substitutes) should be at lukewarm temperatures [unless stated otherwise]. Let ingredients sit out for at least 1/2 hour before using.

  • Follow the recipe or mix instructions (not the bread machine or the substitute). Modifications may yield less successful results.
Baking is essentially food chemistry. Each ingredient plays a critical role in the end resultant taste, texture, & flavor of the baked goods. Raw dough texture plays a key role in determining success. While most GF raw dough/batters should look as expected, raw GF bread dough is MUCH looser & stickier than their gluten counterparts, ranging from soft-serve ice cream to thick cake batter in consistency. The lighter dough texture is needed to allow air bubbles to form & create leavening (or rise).
Milk and Substitutes
Anything BUT whole (3 percent) cow's milk is technically a "substitute." And most substitutes are higher in water content than whole milk. Milk is typically however the least critical ingredient in baked goods, and therefore the key liquid to moderate when preparing the raw batter.

ALWAYS INITIALLY WITHHOLD 1/4 cup of the milk substitute from the raw batter to start and blend the mix well. Use batter consistency as your guide, and if it appears too dry, add 1 TBSP of the reserved liquid & blend again, repeating this until the batter consistency is the same as stated on the label.

When using rice milk, if may help to add a few tablespoons of oil to the batter PRIOR to adding more milk substitute (it helps to better visualize the batter texture accurately).

Baking Is Food Science
Temperature affects consistency, appearance and done-ness. The size, shape and color of bake-ware all affect heat absorption or reflection & total cooking time.

There are many wheat flour and flour blend substitutes on the market. Each differs in starch content, taste, ability to absorb moisture final end product texture, and the amount of added binder needed gluten content (gluten is found in wheat, oats -- from potential cross contamination in the field -- barley, & rye).

Breads rely on gluten for their structure, cakes to a lesser extent, and cookies almost none. The best option is to blend several flours for lighter end product & softer crumb use use a blend of predominantly starchy, lighter flours.

For a heavier, heartier crumb use a blend of predominantly less starchy, heavier, grittier flours. A good basic blend often used is Bette Hagman Flour Blend. The recipe for this is based on ratios of flours (heavier flour/rice flour to starchier flours/potato and tapioca starch (also known as tapioca starch flour).

For every 3 cups of flour you use 2 cups white or brown rice flour + 2/3 cup potato starch + 1/3 cup tapioca starch and xanthan or guar. The basic rule of thumb for adding a binder as needed for gluten-free flours is based on the type of baked good you are making:

For every cup of gluten-free flour you use approximately:

  • 1 tsp xanthan or 1 ½ tsp guar gum for cakes.
  • 2 ½ tsp xanthan or 5 tsp guar gum for breads or pizza.
  • ¼ tsp to no xanthan or guar gum for most cookies.
Gluten-free dough tends to be stickier, heavier and softer/looser that regular flours. Use a high powered, stand-up mixer of a least 220 watts or greater & the batter beater, not the dough hook to beat extra air into the dough & blend thoroughly. Measure your flours carefully using correct measuring tools and level off the flours with a flat knife but don't pack them down. Use all liquids at room or lukewarm temperatures including eggs. Use large size eggs (equal ¼ cup volume) unless stated otherwise. Measure your liquids at eye level (meniscus) with a clear liquid measuring cup. It is always easier to add then reduce so add liquids slowly.

Baking times are only estimates. Everyone's bakeware and oven works slightly differently. Use proper tests for doneness, per package directions. Color may not be a good indicator of doneness. If the outside browns prematurely before inside, cover the outside/top loosely with aluminum foil until done. Some use a water bath method to prevent overbrowning the crust & more even baking inside. To do this, place the uncooked loaf of bread in the pan inside the center of another large roasting pan filled 1-1/2" with water and bake.

Try to remember that baking in general, even with gluten, can be frustrating. Big industry commercial mixes tend to put a lot of extra dough enhancers and conditioners in the mix, that most gluten-free companies purposely avoid, to ensure prefect results every time. So if it fails, dont hesitate to try again.

Need More Help? Call 800-891-0083. Happy Baking!

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