If you or someone in your family has Celiac disease or a gluten sensitivity, you can make many recipes gluten-free by substituting certain ingredients. Stock these staples in your baking pantry, and you'll be sure the goods you bake can be enjoyed by one and all. Look for them in bulk food stores, health shops and organic grocery stores.
With a bit of practice, you'll no longer need to resign yourself to dense, heavy mixtures when baking gluten-free . Experiment with these gluten-free options, and play with different proportions until you find the perfect way to make your favourite family recipes.
If you've been baking gluten-free for some time, you've probably already stocked up on this popular gluten-free flour. You can also use brown rice flour — it may give your baked goods a slightly nuttier flavour. Do not use sweet rice flour for baking, as it's not suitable.
Another common gluten-free flour you can find in most supermarkets, this type of flour (which is neutral in taste) may contain a mixture of the flour options outlined here. Often you can substitute with this flour in the same quantity as conventional flour required in a recipe, but double-check the recipe and flour packaging beforehand.
This fine powder is made from white potatoes, and you can mix some in with your other gluten-free flour options if you wish.
These oats are gluten-free thanks to how they are grown and processed — they are kept separate from grains that contain gluten, such as wheat. There are several varieties to choose from (just as with regular oats), such as quick-cooking, large flake and steel cut oats.
If you are looking to increase the protein in your baked goods, almond flour is a simple way to do so. Other protein-rich flour options include peanut flour, soybean flour, hazelnut flour and chickpea flour.
Don't get confused when looking for this flour in your store — it is indeed the same as tapioca starch, though it may also be referred to as cassava flour or cassava starch. Mix tapioca flour with your other gluten-free flours, and it'll give your baked goods a chewier texture.
This starch is made from corn or cabbage, and you can add it to your other gluten-free starches if you need to have more structure to your baking (think breads, for example).
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