Warning: any advice given on this website should take a backseat to directions from your doctor. Ingredient labels should be read and verified for accurate information since gluten exposure can vary by brand and place of manufacture.
What are some types of gluten free flours? Click here to learn more!
If just starting out baking gluten-free, you may find you need to experiment to find the right mix to give you optimum rise and the flavor you are seeking.
- Use a blend of gluten-free flours: Blending different types of gluten-free flours can help to mimic the structure and texture of wheat flour. A common combination is rice flour, tapioca flour, and cornstarch.
- Use a gluten-free binding agent: Some gluten-free flours lack the binding properties of wheat flour, so adding a binding agent such as xanthan gum or guar gum can help hold the dough together and give it structure.
- Use a yeast-based leavening agent: Yeast is a natural leavening agent that can help gluten-free dough to rise. You can add yeast to your gluten-free flour mixture along with sugar and warm water to create a yeast mixture that will help your dough rise.
- Use a chemical leavening agent: Baking powder or baking soda can also be used to help gluten-free dough rise. These chemical leavening agents release carbon dioxide when combined with an acid and moisture, causing the dough to expand and rise.
- Use buttermilk: Buttermilk contains lactic acid, which reacts with baking soda to produce carbon dioxide gas. This reaction helps to leaven baked goods and make them rise. To use buttermilk in baked goods, simply replace a portion of the liquid in the recipe with buttermilk and add an appropriate amount of baking soda to activate the leavening. The exact amount of buttermilk and baking soda will depend on the recipe and the desired outcome, but as a general rule, you can use about 1/2 teaspoon of baking soda for every cup of buttermilk. It’s also worth noting that buttermilk can add a tangy flavor to baked goods, which can be desirable in some recipes but not in others. If you’re not a fan of the tangy flavor, you can use regular milk along with a small amount of vinegar or lemon juice to achieve a similar effect.
By using these techniques, you can achieve a similar rise in gluten-free baked goods as you would with traditional wheat flour. However, it’s important to note that the texture and flavor of gluten-free baked goods can be different than those made with wheat flour.