If you’re a regular home baker, then being diagnosed with coeliac disease might make you feel like you have to hang up your apron for good. After all, most flour comes from wheat, and so it can’t be part of your strict gluten free diet.

Fortunately, this is far from the case. Modern gluten free flour, such as Glutafin Select Multipurpose White Mix, can be used in all kinds of baking, from bread to biscuits, cakes to cookies, delivering delicious results that are completely safe for you to eat.

With just a few simple adjustments to your ingredients and your baking technique, your home baking can be every bit as tasty as it was before. With a little practice and trial and error, it can become almost indistinguishable from the regular, wheat-flour versions that you’ve always enjoyed baking, sharing and eating.

Why is baking with gluten free flour different?

Gluten plays a significant role in giving doughs and cake mixes their structure and elasticity. It’s this structure that helps trap air and create a light, spongy texture. Gluten also traps moisture, helping to keep bread and cakes from getting too dry or crumbly.

If you’re baking without gluten, you need to adapt both your ingredients and your technique to compensate for this. But don’t worry, it’s easy to get all the elasticity, moisture and texture you need via other means.

What difference does gluten free flour make?

The important thing to remember is that you can’t simply substitute gluten free flour for standard flour and expect to get the same results. If you are using gluten free flour, you should always use a recipe specifically designed for gluten free baking.

Here are a few key areas where you need to do things a little differently:

Altering the environment

1. Make sure all areas are thoroughly cleaned before you start, to avoid cross-contamination
2. Always use clean mixing bowls, baking trays and tins, preferably reserved exclusively for gluten free baking
3. Avoid wooden utensils as these can harbour gluten, even if thoroughly cleaned

Altering the ingredients

1. Some gluten free flours need a binding agent added to the mix, such as guar gum or xanthan gum (Glutafin Select Multipurpose White Mix has guar gum already added to make GF baking even easier!)
2. You may need more eggs or additional liquid compared to standard recipes, as gluten free flour absorbs moisture differently than standard flour
3. Ingredients must be measured precisely, by weight, rather than approximate measures such as cups or tablespoons. Gluten free recipes are more sensitive to ingredient ratios, and even small changes can have a big impact

Altering the preparation

1. Many gluten free baking recipes will produce a thick batter, rather than the dough or stiff cake mix you might expect. Don’t worry, this is perfectly normal and won’t affect the finished product
2. This batter needs to rest for longer before baking, usually 15-30 minutes, to allow the gluten free flour to fully hydrate

Altering the baking

1. Gluten free products often need to be baked for slightly longer, at a slightly lower temperature, to ensure they’re cooked evenly all the way through
2. Cooling / resting time is essential to complete the baking process, especially with gluten free bread. Slicing too soon can give you a poor texture and a gummy centre

Choosing the Right Gluten Free Flour

As with all baking, the better the quality of the ingredients that you put in, the better the finished products that you get out. That’s why it’s crucial to choose a modern, high-quality gluten free flour, such as Glutafin Select Multipurpose White Mix if you want the best results.

Our food scientists are constantly working to improve Glutafin’s gluten free flour range, bringing the texture and the taste of your home baking ever closer to conventional breads, cakes and biscuits.

Get Gluten Free Baking Today

As you can see, with a little help from Glutafin, there’s no need to hang up your apron just yet! By making just a few simple tweaks to your baking, you can create a whole world of tasty treats that you can enjoy safely as part of your gluten free diet.

Frequently Asked Questions About Gluten Free Flour

Q. Can I substitute gluten free flour gram for gram?

A. Not really. Ideally, you should find a specialist gluten free recipe that has the correct ingredient ratios that take into account the unique properties of gluten free flour.

Q. Why is my gluten free baking dry and crumbly?

A. Gluten free flour absorbs water in a different way to standard flour, and so recipes often need added water or more eggs to achieve the same texture and moistness.

Q. Does gluten free flour need longer baking times?

A. Yes. It is often best to cook gluten free recipes for longer, at a lower temperature, to ensure thorough, even cooking. Gluten free baked products should also be allowed to rest and fully cool before eating to get the best texture.

Q. What is gluten free flour made from?

A. Gluten free flour is made from either non-wheat grains, such as corn, rice, tapioca or chickpea, or wheat starch that has had the gluten removed. For example, Glutafin Select Multipurpose White Mix is made from gluten free wheat starch and rice starch.

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