Gluten-free baking

Gluten-free breads

Gluten-free bread, made without the benefit of the almost magical baking properties of gluten, is challenging. Gluten-free cooks have to use a blend of gluten-free flours that require special coaxing to create tasty, moist and "normal" looking bread. Read how cassava starch may improve gluten free bread. Read more about cassava starch...and click here for some easy tips to help you bake better gluten-free bread.

125w x 250h Gluten-Free Mall for Gluten-Free Foods

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Baking with gluten-free flours

Flour is made by grinding grains, legumes, nuts or seeds into a fine powder. (When these substances are ground into coarse powders, the result is referred to as "meal" rather than "flour.") The flours we are most familiar with are made from wheat, which is off-limits on the gluten-free diet. Flours made from barley and rye are also off-limits. Fortunately, many gluten-free flours from a variety of grains, legumes, nuts and seeds are sold in stores and by mail order.

With gluten-free cooking and baking, it helps to know what gluten does before you try to work without it. Oddly enough, freshly milled wheat flour does not actually contain gluten. What it does contain is two proteins, glutenin and gliadin, which turn into gluten when they come in contact with liquid. Gluten makes dough "doughy."

When working with gluten-free flours it is important to make sure that they are fresh and at room temperature. Gluten-free flours work best in baking (most of the time) when they are used in combination with each other. Pre-made mixes work well for a lot of people, but there are drawbacks. They can be expensive and you can make your own homemade mixes very easily.

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