Baking Gluten Free

Like everyone else on the planet who suddenly had to go Gluten Free, I went out and bought a bag of gluten-free flour. Gross!

It’s not that my daughter complained… it’s more like no one wanted to touch the food I made with it (except her) and so I was always making 2 batches of everything. I think that’s the biggest complaint of anyone in my position – the dreaded 2 meal, twice the work trap.

Since I am a professional baker by trade, I set out to make ONE batch of everything and still have my family love it. I wouldn’t say I’m there yet but I’ve had some definite successes :). If you are reading this blog and want to try any of my recipes, you will need to toss that bag of gluten-free flour and head off to the nearest bulk store. Stop thinking about baking and cooking “gluten-free” and start thinking instead in terms of Rice, Potato, Coconut and Corn. These are all delicious, natural foods and they can be used just as well as Wheat, they just need to be handled a little differently. If anything, using All Purpose Flour for everything is kind of like cheating… where is the challenge when it’s all there in one bag? ;).

I tend to use a lot of the following:

  • Xantham Gum
  • Brown Rice Flour
  • White Rice Flour
  • Corn Flour
  • Potato Flour
  • Coconut Flour
  • Ground Flax
  • Tapioca (Flour/Starch)
  • Potato Starch
  • Corn Starch

There are some other things I use here and there, but these are my main goto’s. They’re inexpensive and easy to keep in the cupboard in properly labelled plastic containers. Trust me, once you toss that gross bag of GF Flour and start baking and cooking with more specific items, weighing their strengths and weaknesses for each recipe and your intended result – you’ll be making just ONE batch of everything and they’ll all still love it :).

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