Gluten-Free Baking

Although our kitchen is not gluten-free, we do make gluten free desserts and teach gluten-free baking classes. Gluten-free materials are stored separately and the utmost care is taken to prevent cross contamination. Please contact me to inquire about gluten free products. Here is some information in gluten-free baking.

The Keys to Flavorful Gluten-Free Baking
Who needs wheat when you can make delicious desserts with other flours?
© 2010 Jennifer A. Brush Most bakers are comfortable making a flourless chocolate cake or a mousse for someone who requires a gluten-free dessert, but many who have gluten sensitivities would like to, well, have their cake and eat it too. So, what about gluten-free cake that everyone would enjoy eating?

Text Box: Grains to Avoid o Wheat (e.g., spelt, durum, semolina, graham, einkorn, kamut, triticale) o Barley (e.g., barley malt flavoring, syrup, extract) o Rye o Oats There is no legal definition for the term "gluten-free" in the United States, but most foods on the market with that indication are wheat-free. Largely individuals who require a gluten-free dessert have either Celiac disease or a wheat allergy. Celiac disease is an autoimmune digestive disorder resulting in a severe intolerance of gluten and/or gliadin, proteins found in wheat, rye and barley. When people with celiac disease eat foods containing gluten, their immune system reacts by damaging a part of their small intestine. A wheat allergy arises from a different process in the body than celiac disease, but the implications for individuals’ lifestyles are the same. People with wheat allergies and celiac disease must strictly avoid all wheat in their diet. Many people with Celiac disease avoid eating oats as well because oats are often grown or processed in close proximity to wheat.

Gluten-free bread dough is more like a cake batter; it is wet and sticky and is not kneaded. Despite the fact that I have not yet mastered the perfect crusty, wheat-free baguette, I have been pleased to discover the wide range of gluten-free flours that are available, which is good, because gluten-free baking often requires mixing flours in order to gain the desired flavor profile and texture. Once you find combinations that work well, it helps to blend large batches in a storage container that are ready whenever you need it.

Here are some of the options available for gluten-free baking.
Bean flours, which are high in protein and add a hardy texture to baked goods, are often mixed with cornstarch, sorghum flour and tapioca flour. Most formulas add about 30% bean flour in a flour blend because it can impart an aftertaste. Pea flour has similar protein content, yet lacks the aftertaste that bean flour can have. Bean and legume flours are not usually used for subtly flavored products such as cookies or cake. Chickpea flour absorbs liquid well and becomes firm, so it is a great way to create structure in breads. Garfava flour is a combination of chickpea and fava flours with less of a bean flavor than chickpea flour alone.

Gluten-Free Beans and Legumes

Pea (yellow or green)
Black bean
Fava bean
Chickpea
Soy
Garfava

Nut flour or meal such as almond, chestnut and coconut impart a sweet nutty flavor as well as a sweet fragrance. They are high in protein and can soften the taste of stronger flavored flours. Add 15-25% nut flour to a flour blend for cakes and cookies. Store nut flours in the refrigerator or freezer to prevent the flour from turning rancid.

Gluten-Free Nut Flour

Almond
Chestnut
Coconut

High in fiber and rich in calcium, protein, and vitamins, seeds are an excellent way to increase the nutritional value of baked goods. Quinoa is frequently used as a replacement for oats in cookies and bread for individuals who also avoid oat products. Seeds should be stored in the refrigerator or freezer.

Gluten-Free Seeds

Mesquite
Quinoa
Salba (chia)
Flaxseed

Although often confused, potato flour and potato starch are not the same thing and cannot be used interchangeably. Potato starch is often used in place of cornstarch; it is fine flour made from raw potatoes and contains no protein. Potato flour is high in protein and is often used in place of xanthan or guar gum and gives a chewy texture to products. Tapioca flour, also called tapioca starch, made from the cassava plant, is common in most gluten-free flour blends because it helps to add a chewy texture to the product.

Gluten-Free Starch and Roots

Arrowroot
Potato starch
Potato flour
Cornstarch
Sweet Potato
Tapioca flour/tapioca starch
Xanthan or guar gum

Xanthan gum is often used as a substitute for wheat gluten to enhance the texture of baked products. White and brown rice flours are the most frequently used gluten-free flours. White rice flour has little flavor and can impart a dense or grainy texture, so blend it with other flours that are higher in protein to improve texture. Brown rice flour is higher in protein and has a subtly nutty flavor. I like to use brown rice flour in breads and white rice flour for cakes.

Corn flour is simple finely ground cornmeal. Both blend well with other grain or grass flours for a heartier textured product. In contrast, cornstarch is found in most gluten-free flour blends to help create an airy texture, as many gluten free products can easily become dense.

Buckwheat flour does not contain any wheat, but is commonly mixed with wheat in commercial products. It is substantial flour that is often used in gluten-free bread to create a typical whole-wheat flavor.

Gluten Free Grasses and Grains

Corn flour
Cornmeal
Amaranth
Millet
Indian Rice Grass (Montina)
Sorghum
Teff
Buckwheat
Montina
Brown rice
White rice

A few points to keep in mind about gluten-free baking:

Most importantly, avoid cross contamination. Keep all containers, utensils, measuring spoons, and cooking pans used for gluten-free baking separate from cooking utensils used for regular baking. Maintain a gluten-free section of the pantry. Choose a specific day and time for gluten-free baking.
Gluten-free products often have a short shelf life and are best eaten the day they are baked.
Gluten-free flours may require more leavening to offset for their lack of elasticity. Approximately 25% more baking soda or baking powder is needed in a gluten-free recipe than what is called for in the original wheat version.
Most gluten-free flours will require the addition of xanthan gum or guar to produce the texture that gluten provides.
Gluten-free batter is stickier. It will stick to the mixing bowl and the baking dish. Use parchment paper and generous amounts of butter or pan release.
Gluten-free products often taste best warm.