Baking is a labor of love that can yield delicious results. The science of exact measurements with the perfect balance of ingredients is important in all recipes, but it’s even more crucial in gluten-free baking. Many new factors come into play when you are baking with nontraditional flours like almond, coconut, rice and oat flour. For consistent results it’s best to spoon gluten-free flours into the measuring cups or use a scale for precise measurements. Gluten-free flours don’t have a standard density, so by weighing the flour you’re more likely to achieve the desired texture for a baked good.
Another consideration when using a gluten-free flour is that they absorb more liquid than traditional wheat flours. Typically, you need about 2-3 tablespoons more moisture per cup of flour. It’s best to seek out a recipe that calls for the specific flour you would like to utilize so the moisture content is correct. When adding the liquid, pour it slowly while you stir so it can be evenly distributed into the flour. Coconut flour and almond flour have higher levels of fiber, healthy fats and essential vitamins, making them a healthy alternative. However, these flours work best when the batter has time to absorb all the liquid. Letting the batter rest for 15 to 30 minutes prior to baking can make the final product lighter and fluffier.
Finally, when baking, keep in mind that the normal visual cues are not as reliable with gluten-free products. Some recipes brown quickly while others many not brown at all. Baking your items at a lower temperature for a longer time can also be helpful, use the slow and low method. Thankfully, inserting a toothpick in the middle of breads and cakes is still a trusted way to know if the center is cooked all the way through. Give all baked goods ample time to cool but give your gluten-free items a little extra time so they don’t crumble. Visit the Clearly by Best Choice Recipe page for recipes using Coconut Flour and other organic gluten-free ingredients!
