Essential Gluten-Free Baking Tips for Perfect Results Every Time

Have you ever wondered how to get that perfect texture in your baked goods without the gluten? Gluten free baking requires a different approach to traditional baking and there are a few essentials that are key.

In this article, I’m sharing everything you need to know about gluten free baking including key ingredients, handy tools and my very best tips to getting that satisfying texture, and delicious taste of traditional baked goods without the gluten.

Check out my video for a brief overview of gluten free baking tips or keep reading to discover all the details. 

The gluten-free guide below is based on personal experience and research.  Always be sure to discuss any medical changes with your doctor for your personal medical needs. Additionally, this post contains affiliate links.  As an Amazon Associate I earn from qualifying purchases. My full disclosure isn’t that interesting, but you can find it here. 

Understanding Gluten-Free Baking

Gluten free baking is not the same thing as regular baking with gluten free flour. That’s because traditional baking relies on gluten to add structure and elasticity to baked goods, which allows them to rise and have that satisfying texture.

I like to think of gluten as the ‘glue’ that holds food together. With gluten playing such an important role in traditional baking, it’s not hard to see why baking gluten free goods is often one of the most challenging aspects of living a gluten free lifestyle. 

In order to create gluten free baked goods, we have to find a way to create the stretchy texture in a way that is effective, delicious and safe to eat. Afterall, nobody likes foods with weird, gritty textures. But that can all feel like a really tall order, especially if you don’t know where to start.

That’s why I’ve compiled a list of the best ingredients, substitutes and techniques for gluten free baking.

What are the best ingredients for gluten-free baking?

Gluten free flour is the staple of any gluten free baking, but with the extensive variety of gluten free flours available it can be pretty overwhelming to sort through them. Since not all gluten free flours are the same, understanding their various properties is a good place to start in determining which flour you need for the specific item you’re baking.

Gluten free flour varieties include almond, coconut, arrowroot or starch, tapioca, rice, cornmeal, buckwheat and all-purpose gluten free flour. I like to keep 3 gluten free flours in my pantry, and I’ll explain which ones and why I choose them below. 

If you would like to do a deep dive on gluten free flour and learn more about all of them, check out my Ultimate Guide to Gluten Free Flour.

The 3 types of flour that I keep stocked in my pantry are coconut flour, almond flour and gluten free all-purpose flour.

Coconut flour is a great option in gluten free baking because of its sweet flavor. It’s also a nutritious option, high in fiber and good fats. It doesn’t measure 1:1 like some of the other flour varieties, but that’s okay because I typically only use this flour in recipes that specifically call for it so I know the measurements are correct.

Almond flour, which is not the same as almond meal, is another staple in my pantry. Since these are not created equally, if your recipe specifically calls for one or the other, it’s important to use the correct one. Almond flour has a rich and nutty flavor that comes through in your baking, and it creates a soft, chewy texture in baked goods.

You can even make your own almond flour or almond meal at home out of just almonds!  Here’s an easy guide to make your own almond flour or almond meal here.

Beyond flour, the other essential ingredients for gluten free baking are binders, like xanthan gum or psyllium husk, and starches like cornstarch or tapioca starch. Binders are what replaces the structure usually created by gluten. Starches are used to improve the structure, texture and moisture in gluten free baking. 

For beginner gluten free bakers who are just getting started with items like pancakes or cookies, I recommend starting with a good all-purpose gluten free flour blend. They are more affordable, typically measure 1:1, and are a reliable gluten free baking option. Plus, they usually have the necessary binders and starches blended right in.  

My favorite all-purpose flour blend that I use regularly (and keep on my Amazon subscribe & save order) is King Arthur’s measure-for-measure flour.  It’s also more affordable than many other options.

Gluten-Free Flours Absorb More Liquid

Unlike traditional wheat flour, gluten free flours are made with grains that are more coarse. Because of this coarse texture, they typically absorb more liquid. To ensure you don’t end up with dry or crumbly baking, I recommend adjusting your recipe to use less flour.

Key Tips for Moist and Delicious Gluten-Free Baked Goods

Keeping gluten free baked goods moist is tricky, but completely doable with the right tips! Keep reading to find out what you can do to ensure moist and delicious baking without the gluten.

How do you keep gluten-free baking moist?

There are 2 main ways to ensure you keep your gluten free baking moist. One is the ingredients you use and the other has to do with measuring.

Using certain wet ingredients can have a big impact on ensuring your gluten free baking stays moist. Ingredients like fruit purees (think applesauce), yogurt, pudding mix, or buttermilk work well.

One of the things that makes baking different from cooking, is the need for precision. With cooking, ingredients can be measured with a dash or a splash. But with baking, precise measurements are the key to a better final product. 

Measurements can be more tricky with gluten free baking. This is because even though some gluten free flours are said to be 1:1 it’s not always that exact. The best way to get around this is to use a kitchen scale and measure by weight rather than volume. With weight, the density of your flour doesn’t skew the measurement. 

Don’t worry about over mixing

If you’re one of those people who has a tendency to overmix your batter, you’ll love this part of gluten free baking. For people who have baked with wheat flour, you know that overmixing is typically the culprit of dense, tough or deflated baked goods. 

That disappointing texture is directly related to gluten. When you bake with gluten free flours, you don’t have to worry about overmixing!  Gluten free batters can be mixed more thoroughly without the risk of becoming tough. It also aids in better texture and distribution of ingredients.

Let the batter rest

When it comes to gluten free baking tips, this one is my favorite! Gluten free grains tend to be more coarse than traditional flour. By letting the batter sit before you bake it, you allow the gluten free flour to absorb all the liquid. This results in a much better texture.

Successful Substitutions and Techniques

Understanding practical and straightforward substitutions and techniques is the most effective way to overcome the challenges of gluten free baking. Read on for advice on substituting gluten-containing ingredients for gluten-free alternatives as well as enhancing texture and flavor in your gluten free baking.

Can I just replace flour with gluten-free flour?

Yes and no. Using an all-purpose gluten free flour that measures cup for cup is a great substitution for gluten free baking. That said, you may still need to make adjustments to accommodate for the amount of extra liquid the gluten free flour will absorb.

It is also important to determine if the gluten free flour you’re using in your recipe contains a binding agent or starch. You may need to add xanthan gum or guar gum as a binder in certain recipes.

What helps gluten-free baked goods rise?

In order for gluten free baked goods to rise, you need to use a leavening agent just as you would in traditional baking. Common leavening agents include baking powder and baking soda.

Beating egg whites is an alternative method for adding air to baked goods. Starch and binders can also assist with making gluten free goods rise.

How do you make gluten-free baking taste better?

The same way you would make any baking taste better! Using spices, extracts and high-quality ingredients makes for better tasting foods. 

Don’t forget to add salt! It sounds counterintuitive but salt actually helps to bring out the sweetness in baking.

Bringing It All Together: Embrace the Joy of Gluten-Free Baking

Gluten free baking can seem intimidating to even the most experienced bakers at first, but with the right knowledge and techniques, gluten-free baking can produce results just as satisfying as traditional baking.

Don’t be afraid to try out these tips and tricks. With a bit of experimentation and practice, you’ll be making your own amazing and delicious gluten free baked goods from scratch.

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Other baking tips and recipes you’d like to try!

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