Baking Tips

BAKING TIPs for your own recipes:

Cook longer, at lower temperatures (at sealevel)

Use double the leavening agent (dbl yeast or dbl baking pwd)

Use a binding agent (to replicate the natural binding properties of wheat) like guar gum or xantham gum (for anything with yeast in it).

When making bread dough, use a dough enhancer, like a tsp of vinegar (for 3 cups of flour blend)

Use less than 1/3 of the strong tasting flours - like bean flours.

Use twice the vanilla, or other flavoring. If the flours are unfamiliar to your family, use more rice & corn flours, instead of the bean & healthier flours. (you can always add the healthier grains later, when they have adjusted to the gluten free diet)

Lean towards recipes that don’t rely on the flour for flavor (instead of chocolate chip cookies, make the fudge chocolate chip cookies, etc. Instead of scones, try banana bread.) The recipes on this site are tested on my family, and we’ve only been gluten free for a year. And outside the house, the kids and I love to eat wheat-baked goods. So we KNOW the difference, but at home we still love to eat the rice bread, and other treats that I’ve listed here.