{"id":179855,"date":"2016-11-27T00:00:00","date_gmt":"2016-11-27T00:00:00","guid":{"rendered":""},"modified":"2020-05-01T13:44:32","modified_gmt":"2020-05-01T13:44:32","slug":"gluten-free-baking-tips","status":"publish","type":"articles","link":"https:\/\/www.justapinch.com\/blog\/articles\/read\/179855\/gluten-free-baking-tips\/","title":{"rendered":"Gluten-Free Baking Tips"},"content":{"rendered":"<p>When it comes to gluten-free baking, your first attempt might feel kind of like you stepped into a foreign country. \u00a0At first, it may seem that there are a million options for flour types and by the time you are done reading them all you will feel like you\u2019ve learned another language.<\/p>\n<p><\/p>\n<p>The fact about gluten-free baking is that it takes a great deal of practice.\u00a0The best way to learn is to start cooking recipes and getting familiar with how they are set up.\u00a0Ingredient combinations vary widely depending on what type of flour you are using and texture you are looking for.\u00a0 The more recipes you try the more sense it will make and before long you\u2019ll be freestyling it like the master baker you are!<\/p>\n<h3>General tips for getting started:<\/h3>\n<ul>\n<li>Most flours will need to be blended.<\/li>\n<p><\/p>\n<li>Don\u2019t expect the cooking process to be similar at all.<\/li>\n<p> \u00a0<\/p>\n<li>Find gluten free blends that produce your desired results.<\/li>\n<p><\/p>\n<li>Find one new gluten free flour at a time, integrate more as you feel comfortable.<\/li>\n<\/ul>\n<p>\u00a0\u00a0\u00a0<\/p>\n<h3>All-Purpose Flours<\/h3>\n<p>All-purpose flour is generally best replaced with gluten free 1:1 flour blends which are intended to recreate the chemistry make up of all-purpose flour.\u00a0 In general, it takes some trial and error to find the brand that you like the best. Each one has a slightly different formulation and will produce slightly different results. This is why so many bloggers specifically name the gluten free flour blend they used, versus just saying gluten free 1:1 flour substitution. You may need a little less oil (around \u00bc cup) and more eggs.\u00a0<br \/>\u00a0<\/p>\n<h3>Gluten Free Whole Grain Flours<\/h3>\n<p>Whole Grain Flours such as oat flour, brown rice flour, sorghum flour, millet flour, amaranth flour, teff flour, buckwheat flour, and quinoa flour can be substituted for whole wheat flour.\u00a0Again, blends are best and some may have a higher protein content.\u00a0They will most often need to be mixed with a plain starch (such as cassava flour).<br \/>\u00a0<\/p>\n<h3>Bean Flours<\/h3>\n<p>Bean flours can be used in part of your gluten free flour mix.\u00a0They have higher protein and fiber content, though, so they should be less than 25% of the overall blend.\u00a0They make excellent thickeners in place of cream for soups, stews, and dips.\u00a0 Bean flours can also be used to make quick baked goods such as tortillas.\u00a0<br \/>\u00a0<\/p>\n<h3>Almond\/Nut Flours<\/h3>\n<p>The high-fat content in these flours makes them unlike any other type of flour.\u00a0The high-fat content of the flour calls for less oil in the recipe, and sometimes more eggs.\u00a0<br \/>\u00a0<\/p>\n<h3>Coconut Flour<\/h3>\n<p>The most important thing you need to know about coconut flour is that it is super absorbent but doesn\u2019t hold together well.\u00a0This means you will need to add more liquid and eggs.\u00a0Coconut flour is one you play with on its own, it doesn\u2019t really work as a substitute for any other type of flour.\u00a0 <\/p>\n<p><\/p>\n<p>Remember, practice, practice, practice and you will get the hang of it!\u00a0Don\u2019t be afraid to fail, that is how humans learn best.\u00a0 Figure out what you did wrong, join chat rooms and ask.\u00a0Once you get the hang of it, you will discover a greater degree of freedom in your baking adventures!<\/P><\/p>\n","protected":false},"excerpt":{"rendered":"<p>When it comes to gluten-free baking, your first attempt might feel kind of like you stepped into a foreign country. \u00a0At first, it may seem that there are a million options for flour types and by the time you are done reading them all you will feel like you\u2019ve learned another language. The fact about [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":237262,"menu_order":0,"template":"","meta":[],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v18.8 (Yoast SEO v19.2) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Gluten-Free Baking Tips - Just A Pinch<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.justapinch.com\/blog\/articles\/read\/179855\/gluten-free-baking-tips\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gluten-Free Baking Tips\" \/>\n<meta property=\"og:description\" content=\"When it comes to gluten-free baking, your first attempt might feel kind of like you stepped into a foreign country. \u00a0At first, it may seem that there are a million options for flour types and by the time you are done reading them all you will feel like you\u2019ve learned another language. 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