Affiliate Disclosure: As an Amazon Associate, I earn from qualifying purchases.
Some of the links below are affiliate links meaning that at no additional cost to you, I will earn a commission if you purchase something using the link. Read the full disclaimer policy here.
Today is National Gluten-Free Day!
I don’t typically cook gluten-free but I have tried a few gluten-free recipes. When I was in med school, this wasn’t a big topic so I wanted to learn more about it. Always curious! To commemorate the day, let’s look at gluten-free baking!
When embarking on gluten-free baking it’s important to accept that the foods you love most may not taste the same in gluten-free form. However, you may find that you like them even more than before so don’t lose all hope. In addition, you need to understand that there is no identical substitute for foods and the textures and flavors will be different. They won’t taste bad, just different.
When trying to convert an old family favorite to gluten-free it’s important to understand what the ingredient does to the recipe in terms of texture and flavor. Even the raw texture will be different. Batters might be thinner than what you’re accustomed to, or just look completely different. It’s important to not adjust the recipe expecting it to be the same as the gluten versions.
GF Flour Blends
The other important thing to remember is that if you aren’t using a commercial gluten-free baking mix, you will likely need to mix in more than one type of flour to get the results you want in the recipe. It’s also important to take a lesson from baking schools. In bakery school, bakers learn to bake by weight and ratios based on the desires of the final results rather than by cups and spoons full.
One article from the Academy of Culinary Nutrition looks at the different gluten-free flours and how to mix them to bake your desired creation. It also provides tips that account for the differences in flours and changes that you might have to make in some recipes if you change the flour.
Learn Your Ratios
If you learn the ingredient ratios for different types of baked goods, you’ll be able to substitute easier when you know how everything works. There are numerous articles on these ratios. Learning to bake by weight and ratios will help you create better recipes over all.
This article from Dummies.com gives the ratios for some basic baked goods — parts of flour to eggs to liquid etc. It provides basic numbers so if you look at what you have for your recipe as you convert, you can get a sense of whether your conversion is on track.
Some Basic Tips
Most of the things you cook at home are really truly simple. Pancakes, muffins, quick breads, are as easy as switching out the regular flour for a gluten-free variety. For yeast breads like pizza dough, you will need to add another binder and thickener to ensure that it works better such as chia or flax seeds. It’s also important to learn the different qualities of various flours. For instance coconut flour holds liquids very well; you might need to add extra liquid to avoid a dry result.
The most important thing is to just try different combinations to see if it works. Other than that, you can carry on as normal when turning your baked goods gluten free. Make your own flour mix and try it out. Try mixing different combinations of rice flour, oat flour, sorghum flour, millet flour, and potato starch. Store in a cool dry place and use in all your recipes. Using a mixture of different flours will give you a better result.
Gluten-Free Pizza Crust
Here’s a recipe for both National Gluten-Free Day and the other important occasion this week — National Pizza Week — Gluten-Free Pizza Crust!
Gluten-Free Pizza Dough
- 1 1/2 Cups Gluten-Free All-Purpose Flour
- 1 Tablespoon Sugar
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1 Teaspoon Xanthan Gum
- 1 Packet Dry Yeast
- 1 Cup Warm Water
- 2 Tablespoons Olive Oil
- Using a stand mixer with a dough hook, mix all the dry ingredients together until fully blended.
- In a separate bowl add the oil, warm water, sugar, and yeast, allow to bubble a bit.
- Pour the wet mixture into the dry mixture and beat with the dough hook. Beat until all the way mixed, and then cover the bowl with saran wrap for 30 minutes.
- Spread dough with greased hands-on prepared pizza pan. Let sit for 15 minutes and then bake at 475 for 8 to 10 minutes.
- Top with whatever ingredients you want, then bake again until bubbly for another 8 to 10 minutes.
Enjoy your journeys into gluten=free baking and enjoy a slice of gluten-free pizza during national pizza week!
Loving Life — The Reboot!