Gluten-free baking is not simple. So, it’s better to follow the recommended recipes properly. For new bakers, baking without gluten can be overwhelming. Baked goods like muffins, desserts, and bread may be challenging tasks for cooks who usually don’t bake without gluten. There are some ways to improve the process of baking without gluten.
Baking Times and Strategies
Baking times usually vary according to pans. For a specific recipe, there are particular types of pans. You have to tune and test the oven temperature as it can vary from place to place. It’s better to place the baked goods in the center of the oven for even baking. Baking times of gluten-free foods vary a lot.
As gluten-free flours have a unique taste, adding extra spices or vanilla can cover the unfamiliar flavors. Gluten-free starches and grains don’t stay fresh for long, so you have to keep them in a refrigerator. Also, you have to keep the gluten-free goods on a wire rack as it becomes soggy. It’s better to use baking powder with gluten-free flour to ensure proper leavening. However, at high altitude, you have to use less liquid and ensure a higher oven temperature or increase the baking time. You can improve the nutrition of the food by using flaxseed with the flour.
Structure and Moisture Issues
You can use pureed fruit, yogurt, or sour cream to increase the baked good’s moisture. If you don’t use these, another way is to use brown sugar instead of white sugar. Honey and agave are also suitable substitutes of brown sugar for increasing moisture.
You can mimic the glutenous structure by using cottage cheese or dry milk solids. Sometimes the moisture tricks solve the structure problem as the product becomes crumbly and too dense. It’s essential to avoid beating or over-kneading the gluten-free dough as kneading develops no gluten.
Substitutions
Shortening, olive oil, coconut oil, silken tofu, etc. are substitutes for butter for gluten-free goods. For eggs, there are substitutes, such as mashed bananas, flax seeds, figs, silken tofu, etc. However, coconut, rice, soy, nut milk, etc. are suitable substitutes for regular milk. Honey, maple syrup, agave, brown rice syrup, etc. are suitable substitutes for granulated or brown sugar.
Gluten-free baking is a little tricky, but one can easily bake the perfect and tasty gluten-free goods by following the strategies discussed above. If you maintain the baking time, moisture, nutrition, structure, and substitutes, you can bake the perfect gluten-free food.
No Comments