Gluten Free Baking Tips!

New to gluten free baking? Have a friend who is gluten free and want to learn how to bake for them! You have come to the right place!

I became gluten free officially a year ago and while it took some adjusting, it actually wasn't as bad as becoming dairy free. Surprising, huh?

The flours I like to use are Bob's Red Mill and King Arthur. However, Trader Joe's store brand is good as well. One thing I like about these is that you don't need to buy xanthan gum. As long as you buy gluten free flour that says 1:1 on the label, you don't need anything else. The best part? You can measure the same amount of gluten free flour like regular flour. (That's what 1:1 means). If you buy flour that doesn't say that, then you need to buy xanthan gum and follow the directions on the back of the bag.

One major trick is to leave the gluten free batter on the counter before putting into the oven. This helps bind the dry and the wet ingredients together. Cakes, especially, tend to be finicky so I always recommended letting the batter rest. 

Happy to answer any questions about gluten free baking! [email protected]

Happy Baking!