First let us say that we recommend approaching Gluten Free baking with a spirit of experimentation. It requires some thought in terms of which particular flour would be most suitable for the particular recipe outcome. Are you looking for something nice and solid, perhaps coconut flour in this case would be your best bet, however if there is a nice dense pudding on your recipes list then almond meal might be the right go-to option.
Below is a top ten tips list for your next Gluten Free backing product. Despite being a imperfect and at times frustrating process, practice makes perfect and a good result is super rewarding.
1. Follow the recipe – Don’t go off the rails. It sometimes makes us feel more like ‘real’ chefs but will add unnecessary frustration through poor results
2. Know your dough – do a little research to learn with flour is best for a particular recipe – arrowroot flour vs coconut flour for example
3. Weigh your flours – guessing weights with GF flours is not recommended, you will need to be a little more precise when working with GF flours
4. Don’t knead – no gluten, no knead
5. Avoid Doubling recipes –
6. Smaller is better – too much is difficult to work with and often creates a crumbling texture.
7. No Gums
8. Ingredient Temperatures –
9. Oven Temperature – be sure you know yours or use a thermometer to avoid unnecessary waste
10. Proof – Your yeast should be active and working.