GLUTEN-FREE BAKING TIPS

Make-Your-Own Flour Blend

Combine a mix of

• 30-40% high protein, mild flavored flour to give structure
• 30-40% starch-based flour, like a potato starch or cornstarch, to lighten and soften crumb
• 30-40% tapioca flour for enhanced mouthfeel, crispy crust, and better browning
• 10-15% optional flours for fiber, nutrition, and taste

Baking Tips and Guidelines

Yeast Breads

• Gluten-free bread dough requires more hydration and therefore has a texture closer to a batter than a dough.
• Mix dough using the paddle attachment instead of the dough hook. Beat until thick. Since there is no gluten to develop, no kneading is required.
• Allow the dough to rise only once.
• Smaller loaves bake better than larger ones. Gray (not black) non-stick pans work best.
• Start the baking process in a cold oven. The exterior of the loaf will dry as the oven heats to form a crisp crust.
• The most accurate test to determine doneness is to remove the loaf from the pan and tap the bottom crust. It should sound hollow.
• Remove baked loaves immediately from pans to prevent sogginess. Cool on racks.

Cakes and Quick Breads

• Stabilized egg foams create light and airy structure in gluten-free cakes. Batters also benefit from the moisture of vegetable oil and syrups.
• Smaller pans facilitate thorough baking. Bundt pans also work well.
• For layer cakes, bake multiple thin layers instead of splitting thicker layers.
• The touch test provides the most accurate test for doneness. A cake tester often comes out clean even when the interior is not fully baked.

Piecrusts

• Sweet rice flour lends pliability to crusts.
• Start pies on the lowest oven rack and then move them up to the middle rack to finish baking.
• Adjust recipes to avoid long baking times.

Doughnuts

• Cake doughnuts work well, but yeast doughnuts have poor texture.