Gluten-Free Baking: Tips and Recipes

In recent years, gluten-free baking has surged in popularity, driven by an increasing number of people with coeliac disease, such as my wife, gluten intolerance, or simply those seeking to cut gluten from their diets. 

While gluten-free baking can present unique challenges, with the right tips and recipes, you can create delicious, gluten-free baked goods that everyone will enjoy.

Understanding Gluten-Free Flours

The cornerstone of gluten-free baking is the flour. Traditional wheat flour, which contains gluten, gives baked goods their structure and elasticity. In gluten-free baking, you'll need to rely on a blend of different flours and starches to achieve similar results. Here are some common gluten-free flours:

Rice Flour: A versatile base flour with a mild flavour.

Almond Flour: Adds moisture and a slightly nutty taste.

Coconut Flour: Highly absorbent, requires more liquid in recipes.

Oat Flour: Offers a light texture; ensure it is certified gluten-free.

Tapioca Starch: Provides chewiness and elasticity.

Potato Starch: Adds moisture and helps with the texture.

Tips for Successful Gluten-Free Baking

Blend Flours: Using a combination of gluten-free flours can help mimic the texture and flavour of wheat flour. Many recipes call for a mix of at least two or three different flours.

Use Xanthan Gum or Guar Gum: These are essential in gluten-free baking as they help bind ingredients and provide structure. Generally, use about 1 teaspoon per 140 grams of gluten-free flour.

Measure Accurately: Use a kitchen scale to measure your ingredients for more precise and consistent results. Gluten-free flours can vary in density, so measuring by weight is more reliable than by volume.

Add Moisture: Gluten-free baked goods can be drier than their gluten-containing counterparts. Add extra eggs, yoghurt, or fruit purées to keep your bakes moist.

Let the Batter Rest: Allowing the batter to rest for 20-30 minutes before baking can help hydrate the flours and improve the texture of the final product.

Don't Overbake: Gluten-free baked goods can become rather dry if overcooked. Check for doneness a few minutes earlier than you would with traditional recipes.

Gluten-Free Recipes to Try

1. Gluten-Free Victoria Sponge Cake

Ingredients:

200g gluten-free self-raising flour

200g caster sugar

200g unsalted butter, softened

4 large eggs

1 tsp baking powder

1 tsp xanthan gum

2 tbsp milk

1 tsp vanilla extract

Strawberry jam and whipped cream for filling

Icing sugar for dusting

Method:

Preheat your oven to 180°C (160°C fan) and grease two 20cm round cake tins.

In a large bowl, beat together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Fold in the flour, baking powder, and xanthan gum until combined.

Stir in the milk and vanilla extract.

Divide the batter evenly between the two prepared tins and smooth the tops.

Bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean.

Allow the cakes to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.

Once cooled, spread the strawberry jam and whipped cream on one cake layer, then place the other layer on top. Dust with icing sugar before serving.

2. Gluten-Free Chocolate Chip Cookies

Ingredients:

125g gluten-free plain flour

1/2 tsp bicarbonate of soda

1/2 tsp xanthan gum

1/4 tsp salt

75g unsalted butter, softened

100g brown sugar

50g caster sugar

1 large egg

1 tsp vanilla extract

150g gluten-free chocolate chips

Method:

Preheat your oven to 180°C (160°C fan) and line a baking tray with parchment paper.

In a bowl, whisk together the flour, bicarbonate of soda, xanthan gum, and salt.

In a separate bowl, beat the butter and sugars until creamy.

Add the egg and vanilla extract to the butter mixture, and beat until combined.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the chocolate chips.

Drop tablespoon-sized balls of dough onto the prepared baking tray, spacing them about 5cm apart.

Bake for 10-12 minutes, or until the edges are golden brown.

Allow the cookies to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

3. Gluten-Free Banana Bread

Ingredients:

200g gluten-free plain flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

1/2 tsp xanthan gum

100g unsalted butter, melted

150g brown sugar

2 large eggs

3 ripe bananas, mashed

1 tsp vanilla extract

50ml milk

Method:

Preheat your oven to 180°C (160°C fan) and grease a 900g loaf tin.

In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, and xanthan gum.

In another bowl, mix the melted butter and brown sugar until combined.

Add the eggs, mashed bananas, and vanilla extract to the butter mixture, and mix well.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.

Pour the batter into the prepared loaf tin and smooth the top.

Bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean.

Allow the banana bread to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

With these tips and recipes, gluten-free baking doesn't have to be daunting. Experiment with different flour blends and techniques, and you'll soon be creating gluten-free treats that are just as tasty as their gluten-containing counterparts. Happy baking!