Useful Tips for Gluten-Free Baking

(I will update this page as I find more useful information on gluten-free baking.)

Store gluten-free flour blends in the refrigerator or freezer because they contain perishable whole grain or nut flours. Use airtight container or re-sealable freezer bags; always label the containers.

Bring flours to room temperature before using; re-whisk or shake the flour to make sure they are completely combined.

In measuring the flour, never pack the cup; don’t dip the cup into the flour, but spoon the flour into the cup and level off the top with the level back of a knife or spatula.

Gluten-free batter tends to be wetter and stickier, so there’s no need to knead the dough. Shape the sticky dough by using damp hands or a well-oiled spoon or spatula. Use parchment paper to line baking pans and transporting sticky doughs.

Do not use black or dark metal baking sheets or pans because their dark color absorbs heat more quickly. Use pans and baking sheets with light, shiny surfaces. Disposable aluminum pans work well for many recipes.

Pan size can make all the difference between a perfect cake or loaf, and a flop. The same batter intended for a 9x5-inch loaf pan but baked in an 8x4-inch pan can puff up over the top the smaller pan and then collapse. Measure pan size across the top from inside edge to inside edge.

After baking, do not leave cakes in a hot pan for more than 5 minutes or it will collapse – remove from pan within 5 minutes of baking and cool on a wire rack.

Use an accurate oven thermometer to make sure you have the correct temperature called for by the recipe. Gluten-free goods tend to brown more quickly – they can look done outside even when they’re still gooey in the center; in some instances you may need to cover the dish with a sheet of foil to prevent burning.

Xanthan gum provides that much-needed elasticity that gluten provides to regular baked goods, and helps to hold the dough together. Xanthan gum is similar to gelatin in its use for baking—it is produced primarily from corn. Too much of this gum will make your baked goods shrink after baking; too little may result in a dense layer of dough; so measure it very carefully. Xanthan gum is safe to use in gluten-free cakes, unless you are are allergic to corn.