Gluten-Free Baking Tips

9 Tips & Tricks for Great Tasting Desserts

Gluten-Free baking is a lot different than traditional baking. There are so many different flour mixes, and they all react to ingredients a little bit differently. Our first gluten-free baking tip is to start simple. Brownies, cookies, or even pancakes are a great starting point. Then when you get more comfortable, you can experiment with more complex and challenging recipes. It’s also important to stay patient. Our friend Melissa said, “It doesn’t always turn out picture perfect on attempt one, and that’s okay!” Like anything, practice makes perfect, and gluten-free baking is no different. Starting simple will help you gain confidence, and it might not start great, but you’ll get there eventually, so don’t get discouraged. “You should always give yourself credit for jumping in and trying it,” Melissa told us.

In traditional baking, it’s common to make adjustments and substitutions. Are you out of an ingredient? Just replace it with something similar. However, following the recipe is essential in gluten-free baking. That’s why our second tip is to follow the recipe closely. You might already have a favorite brand of gluten-free baking mixes (if you don’t, we suggest trying Josie’s Best Gluten-Free Mixes). No matter what brand you prefer, they most likely have recipes for you to try. These recipes are tested for their products, so use these recipes, and follow them closely so that you can learn how the mix reacts to other ingredients.

Gluten-Free flour is a lot finer than traditional wheat flour. Simply using a measuring cup can lead to inconsistencies. If possible, use a kitchen scale and measure your ingredients by weight. Using weight to measure your ingredients will lead to the best results. However, if you don’t have access to a scale or the recipe only provides the amount needed, use a measuring cup, and level it with a flat edge. Make sure you don’t pack it down, as this can mess with the recipe. Measuring by weight won’t make or break your dessert, but it is recommended for the best results.

When you first start your gluten-free baking journey, you’ll likely notice that the ratio of the ingredients is different from traditional baking. These measurements are because gluten-free flours have more fine starches, which cause them to absorb more liquid.
You’ll quickly realize those gluten-free recipes call for more wet ingredients, which yields a looser batter. The most common thing you will see is an extra egg that will add to your baked goods’ structures. It is also pretty common to add more baking powder to help leavening.
As we mentioned, most brands will provide you with recipes, and these were created with that specific flour in mind, so follow the recipe, and the results will show. However, suppose you’re trying to develop your recipes or convert a classic recipe to gluten-free. In that case, it will be essential to understand how your flour reacts to liquids and find the right balance of wet and dry ingredients.

All of the tips we’ve given so far are great and will help you make great-tasting treats, but this tip is easily our favorite. Most gluten-free flours will have a unique taste, which can be hard to get used to eating. That’s why we recommend adding extra vanilla. Adding more vanilla or other spices/flavorings will help cover these unfamiliar flavors. Besides, who doesn’t love the smooth taste of vanilla–we certainly do!

You will often see recipes that say not to overmix the batter in traditional baking. Overmixing can cause the batter to develop gluten, resulting in a tough and unpleasant texture. There is no gluten with gluten-free baking, so you don’t have to worry about that. Gluten-free mixes can benefit from more mixing because the extra mixing can create a better rise. So break out those electric mixers, and get to mixing–your dessert will thank you.

Our next tip is probably the most important. Our recipe developer, Nicole Kendrick, called this “The best tip ever.” Even the highest quality of gluten-free mixes can have a gritty texture. That is the biggest hurdle for most people when switching from traditional to gluten-free baking. Let your batter rest before baking, and you will have the best results. Allowing the batter to rest gives it time to hydrate and soften. This tip is significant for baking foods with shorter baking times like cookies or even pancakes.

As we mentioned, gluten-free baking usually calls for more wet ingredients. The extra liquid means that most recipes will need to bake longer than a traditional recipe. Removing your baked good from the oven too soon can lead to a mushy dessert. Most people will rely on visual cues to determine the baking time in traditional baking. However, following the baking time according to the recipe with gluten-free baking is crucial.

While there are many great store-bought gluten-free treats and baked goods, there is no replacing homemade desserts. No matter how much you love to bake, sometimes we run out of time and motivation to bake. After all, it can be very time-consuming. Our last gluten-free baking tip is to take advantage of your freezer. Whether you make an extra batch or save the leftovers, freezing a portion of your baked goods will save you time in the long run—things like waffles, brownies, cupcakes, and bread freeze very well. Gluten-free baked goods lose their freshness quicker, so freezing them can keep them fresh and give you more time to do the other things you love.

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