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How to Bake Gluten-Free

Gluten is a general name for the proteins found in wheat, rye, and barley.

For people with Celiac Disease, ingesting gluten can damage the small intestine. Unfortunately, gluten can be hard to avoid; breads, cookies, beer, pasta, soups, and many condiments contain gluten. Sure, you can usually find plenty of packaged gluten-free cookies on the market now but is there really anything better than biting into a warm, fresh from the oven cookie?

Don’t fret, there are still tons of ways you can enjoy baked goods with the right gluten-free baking options. You can adjust recipes to use gluten substitutes and there are plenty of really great gluten-free recipes all over the internet.

Go ahead and get Pinterest crazy finding those recipes.

Here are some baking tips for baking without gluten:[/cs_text][x_image type="none" src="https://alwaysfoodsafe.com/wp-content/uploads/2018/05/Gluten-free-cookies.jpg" alt="" link="false" href="#" title="" target="" info="none" info_place="top" info_trigger="hover" info_content=""][cs_text]The first rule of gluten-free baking is to let go of your expectations. The process isn’t going to be the same as it used to be when you could grab a bag of all-purpose flour and wing it.

You’ll need to throw out your expectations of what bread used to be and start fresh. Your gluten-free bread dough is going to seem more like pancake batter and that’s ok. Just try things out—this is a different kind of baking and requires a little trial and error.

Specific Baking Tips

[/cs_text][cs_text]Combine Flours: Sometimes you’ll only need to use one type of flour; an all-purpose gluten-free flour. However, for the most part, you’ll have to combine a few different flour options together. This will help prevent one flavor or texture from dominating the final product. [/cs_text][cs_text]Measuring Techniques: Most home bakers are used to scooping out the flour and sweeping the excess off. The scoop and sweep technique isn’t going to work when using gluten-free flour. Gluten-free flours and starches are finer than their wheat cousins and that makes it harder to pack evenly into a measuring cup. It’s easiest to just use a scale to weigh the flour instead of relying on wavering volume measurements. [/cs_text][cs_text]Play: You’re starting from scratch here (pun intended) and it’s ok to play around with flavors, textures, flour mixtures, and ingredients. Trust your instincts, if something doesn’t look or feel right, play around. Add a pinch of salt or a little more milk, try some cinnamon, it doesn’t have to look or be perfect. You don’t have to waste your mistakes either, try turning that bread loaf into bread crumbs for your meatloaf. Sweet baked mistakes can turn into crumble toppings.[/cs_text][x_image type="none" src="https://alwaysfoodsafe.com/wp-content/uploads/2018/05/Baking-trays.jpg" alt="" link="false" href="#" title="" target="" info="none" info_place="top" info_trigger="hover" info_content=""][cs_text]There are also gluten-free baking mixes you can try if you’re unsure about diving right into baking from scratch.

The mixes are a great way for you to get a feel for texture and consistency before attempting it yourself.

Ultimately, you’re just going adjust your expectations and understand that things are going to be slightly different but certainly not worse.[/cs_text][/cs_column][/cs_row][/cs_section][/cs_content]

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