Novice bakers often shy away from experimenting with gluten-free baking because it is an exact science that confuses even the most seasoned bakers and relies on a trial-and-error process. Don’t be overwhelmed though as there is a method to the madness. We have some tips and tricks so you can learn the ins and outs of gluten-free baking, using Flora of course, as it’s plant-based and gluten-free for a healthy heart and healthy family!
Tips on making tasty gluten-free desserts, especially for the novice baker:
Find a recipe that fits what you need
Avoid baking disasters by resisting the urge to tinker with recipes, because the smallest of changes or omission of one ingredient could result in an absolute mess. Be sure to read the entire recipe and to follow it exactly. If you don’t have the right amount of flour, your baked goods could end up too dense and if you don’t add the correct amount of wet ingredients, your baked goods could crumble. Make sure that the baking soda and baking powder you use is fresh and far from the expiration date.
Spice it up
Gluten-free flours often have unfamiliar flavours, so additional flavouring wouldn’t hurt. Add vanilla and warm spices like cinnamon and nutmeg to enhance what you’re baking.
Keep an eye on the temperature
It’s important to keep an eye on what you’re baking by monitoring the colours and textures that indicate doneness. Oven temperatures can also vary from kitchen to kitchen, so it is important to tune or test. Let your oven temperature stabilise for at least 7 minutes after the pre-heat cycle is complete, before baking. Invest in an oven thermometer to adjust the temperature if necessary and unless a recipe calls for something different, place your baked goods in the centre of a pre-heated oven because this will help even the baking.
Use a cooling rack
Hot baked goods give off an unbelievable amount of steam and if the steam gets trapped inside the baked good, it develops a gummy texture. Avoid this occurrence by transferring the hot baked goods onto a wire rack to cool completely instead of allowing them to cool in the pan.
Follow good measuring practices by considering weight and volume. If using a scale, be sure to tare (zero) it before adding each ingredient. Don’t pack down the flour when measuring, but instead run the back of a knife over the cup. Never shake the measuring cup or press on the flour.