Tips and Tricks for Gluten-Free Baking
BY LISA BROWN
While people who suffer from celiac disease have to stay away from gluten, it may also have an adverse effect on people who do not have the same condition. That’s just one of the reasons why gluten-free baking is becoming more and more popular.
If you would like to try out this type of baking, then you’re in luck. We’ll be giving a few tricks and tips meant for gluten-free baking.
” width=”900″ height=”599″>
Why Be Gluten-Free?
Aside from the adverse effects of gluten on those with celiac disease, it has also been associated with negative effects on the digestive system. Some brain disorders have also been observed to be connected with gluten in the diet.
So, even if you are not suffering from the diseases that are usually connected with gluten, it might be a good idea to stick to a gluten-free diet.
Tips and Tricks
Here are a few tricks and tips that you can follow when you are doing gluten-free baking:
- For starters, it would be best to stick to muffins, cookies, or even biscuits. These baked goods do not require a great deal of mixing which develops the gluten. When baking cookies, for example, you do not have to do a lot of mixing once the flour is added. Stay away from baking bread while you are still in the process of learning.
- Another thing to stay away from would be recipes that do not have strong flavours. For example, gluten-free blueberry crumble would be fine because the blueberry is the main ingredient and it would carry the whole flavour of the recipe.
Keep in mind that gluten-free flour may have a texture that can be described as mealy. You need ingredients that have strong flavours that can hide that texture.
- Try to keep your ingredients cold when you are doing gluten-free baking. Keep most, if not all of the ingredients in the refrigerator before you will be using them to bring down the temperature.
- Stay away from oats if you can, unless they are certified gluten-free. While oats are gluten-free, they can be cross-contaminated in the field. This means you have to take extra care when it comes to the other ingredients that you will be using and make sure that you don’t use those which may be cross-contaminated.
To replace some ingredients, you can experiment. To replace oats in some ingredients, for example, try using coconut chips.
- Do not stick to the typical gluten-free flour options that you find in stores. One of the problems with gluten-free flour is these have lower nutrients than ordinary flour because of lower fiber, iron, and vitamin contents.
Whole grain gluten-free flours and those that are made from beans and potatoes are good alternatives.
The decision to do gluten-free baking is something that you will be making because you want to stay healthy. Just keep that in mind because gluten-free baking is a bit difficult when you are just learning it.
When you focus on your desire to stay healthy, things will be a bit easier and once you master the practice of gluten-free baking, it will really be worth it.
Byline/About the Author: Lisa Brown has been helping her readers in successful business and entrepreneurial strategies for the past 3 years. She currently works with uae.ekuep.com, which is the answer to UAE’s growing restaurant industry.