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Do you have any tips on baking gluten-free items using gluten-free flour?

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administrator's picture
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Joined: 01/08/2013

Baking gluten-free requires a little practice. Please share your tips and tricks you learned.

Kimberly's picture
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Joined: 04/16/2013
Living in the Kitchen

When I was first faced with the challenges of gluten-free cooking, it took me a while to realize that my favorite foods may need to be replaced. Some foods, when turned gluten-free, just don't seem to have the same appeal. My son's favorite food was ravioli before his dietary conversion. I spent half the day attempting my own ravioli dough. He can't have casein either, so I had to create a mock cheese to fill my experiment with. I attempted this several times, probably spending days in the kitchen if you added up all the hours I invested, only to create something I would not be proud call one of my recipes. So, I guess my first advice with baking... even though ravioli is not baking... it brings me to a very valid point. Some things you just won't be able to re-create.

I don't eat many baked goods. I wish I could, but my clothes wouldn't fit if I did. , My son though? From his morning slice of toast to his mid-morning muffin, he's constantly eating baked goods. At first, I bought as many pre-made items I could find. That can get very pricey though! Currently, the only thing I can think of that I HAVE to buy, is donuts. Mine aren't nearly as good as the Kinnikinnick vanilla donuts my son adores. Other than that, we make everything. Since my son is the only one who really eats baked goods habitually, keeping his items fresh is the biggest challenge.

For this reason, I think learning the best way to package and store your baked goods is key. With many of the recipes I use often, freezing portions of them is mandatory for our needs. Gluten-free flours don't seem to retain moisture the same way gluten flours do. When I first take a cake from the oven, there's a definite comparable moistness- especially if I add carrots or fruit, but after a day or two I'm usually left with something that doesn't seem very fresh.

With bread, I typically slice it the morning after I bake it. I wrap each slice in waxed paper, then place it in a freezer bag in the freezer. I do the same with muffins. This way, I can just grab what I need each day. After leaving teaching (not that I ever made enough), budgeting has become a priority. Every penny counts. Learning to make the most of each recipe has been such a must-do, particularly with baking.

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Kimberly gf mommy