Tips for baking gluten freel combine a variety of flours: For the best baking results, blending flours produces a mix that most closely mimics all-purpose wheat flour. One recommended combination: a third part sorghum flour, a third part tapioca flour and a third part white rice flour. A variety of gluten-free flours are available, so experiment to discover the combinations you like best.
l ADD FLAVOUR: Gluten-free wholewheat flours are stronger tasting and produce denser baked goods. When baking bread, use flours with a high-protein content to add flavour and texture. Mix up a batch and then store it in the fridge or freezer to extend the shelf life.
l TRY USING NUT FLOURS: Flavourful and nutritious almond, peanut, and hazelnut flours are all recommended for gluten-free baking and can add a rich, nutty flavour to flour blends. Their high protein content helps hold ingredients together. Nut flours are best stored in the freezer to give them a longer shelf life.
l ADD THE GUMS: Adding xanthan or guar gum gives gluten-free dough the required “stickiness” or chewiness. A little goes a long way – use about 2ml xanthan gum per cup of flour.
l INCREASE THE BUTTER AND EGGS: Butter adds moisture and helps the flour hold together. The eggs serve as natural leaveners, adding moisture, volume and protein, which helps hold the mixture together.
l TRY PREMIXED FLOURS: This option is both easy and a time-saver. A prepared flour mix takes the guesswork out of creating your own combination. They are now widely available from health stores and most supermarkets in the health food section.