THE LAND O'LAKES BLOG — Bringing inspiration to those who share our love of good food. —
Tips for Success with Gluten-Free Baking
gluten-free tips

Following directions is especially important when using gluten-free alternative flours. Converting to a gluten-free recipe from the original may be tricky and require trial-and-error to get it right. Here are some helpful gluten-free baking tips.

Maintain a gluten-free cupboard in an effort to avoid cross-contamination with wheat products in your kitchen.

Avoid oats and oatmeal. Though oats do not have gluten, there could be cross-contamination with wheat in manufacturing or when the grains are grown.

Gluten-free flours may require more leavening to compensate for their lack of elasticity. If you convert a recipe to gluten-free, you may need to add about 25% more baking soda or baking powder than what is called for in the original wheat version. It is generally not necessary to increase the amount of yeast in a yeast bread recipe.

We recommend using an electric mixer - either stand or hand-held. This helps prevent clumping that can occur when you use gluten-free flours.

Gluten-free batters tend to be sticky. You may need to scrape the sides of the mixing bowl often.

Use good quality measuring spoons and cups. They need not be expensive, just clearly marked and easy-to-read for accuracy. Even a slight measuring mistake can alter the texture and lead to a gummy, undesirable result. Be sure to use good measuring techniques.

Roll cut-out cookies and pastry between two sheets of parchment paper. The dough is sticky and the dough rolling between sheets of parchment paper will make it easier to handle this sticky dough. Just remove the paper before baking.

Gluten-free baked goods may stick more to the baking pan. To prevent batter from sticking to surfaces and pans, use non-stick pans or line your pans with parchment paper.

When using a gluten-free flour, store it in the freezer in a resealable plastic freezer bag to maintain quality. Always let the flour come to room temperature before using.

Baked goods with gluten-free flours taste best when eaten warm from the oven but they also freeze well. Wrap small amounts of the baked product in plastic food wrap and place in a resealable freezer bag or a tightly covered container. At serving time, thaw only what you plan to use.

Message:

Your friend thought you might be interested in Tips for Success with Gluten-Free Baking

Message:

Your friend thought you might be interested in Tips for Success with Gluten-Free Baking
Back to Top

• Leave a Comment •

Please correct the item(s) in red below:

Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.

Submit
Thank you, your comment has been submitted for approval

• Comments •

The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.

FREE Sign Up Includes:
  • Our Measuring Cup® Newsletter Preview »
  • Money-Saving and Exclusive Offers
  • Online Recipe Box

Already a Member? Sign In.

FPO IMAGE

YES. Send me the Measuring Cup® Newsletter.
Cancel and Go Back

Forgot Your Password?

Please correct the items(s) in red below

    We'll email instructions to the address you used to register.

    Reset My Password Cancel and Go Back

    Confirmation Email Sent

    We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.

    Close

    Welcome Back!

    If you are already a member, please sign in.

    Not a Simple Rewards Member? Join Now. Forgot Your Password?

    Check Your Email

    Look for an email soon with instructions to reset your password.

    If you did not receive the email, please check your email junk folder (just in case) or contact us.

    Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.


    Please correct the item(s) in red below

    *These fields are required
    Submit

    Thanks.

    Your question has been submitted.



    Close Window

    Email: