A Short Guide To Gluten-Free Baking

Maybe you can't eat gluten anymore, or maybe you just want to eat healthier. While it may be a shock at first (it's normal to mourn the desserts and foods you'll never have again), you'll realize just how many naturally gluten-free foods are available and how many gluten-free recipes there are for almost everything. It can be reassuring to know that there is only one. You can imagine that you have everything you need. Fortunately, there are a variety of gluten-free options available these days. It's really reassuring to know that you can still eat bread, cakes, cookies, tarts, and everything else, and that gluten is not required to bake these delicious products. Who needs gluten when you have all these healthier and equally delicious options at your fingertips? Many people think that making gluten-free bread is a very complicated process that requires countless (and expensive) ingredients and a lot of time in the kitchen. But that's not the case. However, gluten-free baking is different from regular baking. This is because the structure and consistency of regular and gluten-free dough are very different, and the latter does not contain gluten. Baking gluten-free products requires some patience, but it's definitely worth the effort.

There are a lot of packaged gluten-free products on the market these days, but there's nothing quite like eating warm homemade bread, cookies, and cakes fresh from the oven. Wisk by Cakesmiths runs cake-making classes and baking classes in Mumbai and has put together a quick guide to gluten-free baking.

1. Mix the flour.

If you want to avoid gluten, you should stock up on gluten-free flour. Rice, soy, quinoa, amaranth, and many other flours are gluten-free and are ideal substitutes. In general, for baking products, it is necessary to mix about 2–3 types of flour. Depending on what you want to make, different recipes are available, and you can combine flours accordingly. This varies by recipe, but you can also use standard flour for general baking.

2. Let go of expectations:

Most people who start baking gluten-free think that the process of baking their bread is the same as baking with regular flour. As explained above, properly baking gluten-free bread requires the consistency of a pancake batter. This may seem strange, but it adds more flour to the mixture to create a harder, denser loaf. Forget your expectations about baking with gluten-free flour and embrace new developments and unusual-looking doughs.

3. Bake by weight:

You may be someone who bakes based on cups and teaspoons and precise measurements. However, becoming a gluten-free baker requires constant adjustments to your favorite recipes. If you want to replace one flour with another, use a scale to solve this problem.

4. No need for xanthan gum for gluten-free baking: Most commercial baked goods and online recipes include guar gum or xanthan gum, or a combination of both, for gluten-free baking. If you don't have it on hand or can't get it, that's totally fine. Alternatively, you can use psyllium husk, ground chia seeds, or flaxseed. You can also combine chia seeds or flaxseed with psyllium husks and use them in baking.

5. Experiment:

Let's be honest: When it comes to baking, you're bound to make mistakes. Becoming gluten-free takes practice. Remember point #2 and release all your baking expectations. The worst that can happen is that you end up with some oddly-shaped cookies or a bad-tasting product. Allow yourself to make mistakes and learn from them. Going gluten-free is a fun, playful, and exciting adventure that will take you on a baking journey that will make you healthier and happier than ever before. Don't give up hope, and keep baking!

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