How to Cook With Gluten-Free Flour

  • Gluten-free (GF) flours need more raising agent as the dough is less elastic. If you convert a recipe, add 25% more raising agent (baking powder, bread soda etc). If the recipe uses yeast, use the amount stated in the original recipe.
  • sieve-1262922_640GF flours can often go a little clumpy. Either sieve the dry ingredients before using or give them a quick whisk to break up any lumps.
  • Measure ingredients carefully. When cooking with new ingredients, even a small mistake when measuring can result in a chewy, gummy end product. Too much raising agent can cause a cake to rise beautifully in the oven, then collapse when allowed to cool.
  • GF baked goods may stick to the tin more. Line tins with baking parchment, or oil the tin and dust with rice flour.
  • Do not overwork dough. Over-kneading any dough, gluten-free or wheat-based, will cause it to become tough. Knead or mix the dough until the ingredients are combined, then stop.
  • GF flours absorb more liquid, so you will almost certainly need to add more liquid than when using wheat flour. Add the extra liquid slowly, a little at a time.

egg-944495_640If a recipe uses whipped egg white to create a light structure in a cake, be careful not to overbeat the egg whites, as the cake will deflate when it cools.

 

 

  • If you need to smooth the surface of a cake or flatten the top of cookies before baking, wet your hands and use your fingers to smooth the top of the mixture. GF flours are quite sticky and will cling to a spoon or spatula.
  • GF flours cook in the same time as wheat flour. If you are converting a wheat-based recipe, the temperature and cooking times remain the same as in the original recipe.
  • When cooking GF pasta be very careful not to overcook, it can fall apart if even slightly overdone. Test a small piece slightly earlier than the pack recommends.

 

 

  • Gluten-free baked goods taste best on the day they are made. However, they also freeze well.
  • To freeze, divide into smaller quantities if necessary and separate with grease-proof paper. To prevent smaller items (scones etc) sticking together when frozen, open freeze them on a baking tin. When frozen, place them into freezer-suitable sandwich bags, and write the date and a brief description on the bag. If storing in an airtight tin or a Tupperware tub, place a piece of paper with the details in the container.
  • Cookie dough can be frozen raw. Open-freeze spoonfuls of mixture on a baking tray then bag and label. You can also form the dough into a log shape then freeze. When using, slice the log and bake from frozen.
  • Scones can be frozen either baked or raw.
  • When baking scones or cookies from frozen, add a few minutes extra baking time.
  • bread-1770432_640If storing larger cakes or breads, slice before freezing, this makes defrosting the required quantity easier.