Baking Tips

For the best possible gluten free baking:
  • Make sure all ingredients are at room temperature before you start, unless cutting in cold fats (e.g., butter or coconut oil for biscuits, scones, pie crusts, etc.).
  • Gluten free batter will be a little wetter and softer than with typical wheat based flour – don’t worry it will still taste great. It just doesn’t have the gluten to absorb as much moisture.
  • Browning will also be different when looking to see if your tasty treats are done as millet, sorghum and teff will only get slightly golden, so use the toothpick trick to see if it comes out clean and it is done.

 

For fluffiness and moisture in cakes, muffins, pancakes, and quick breads:
  • Add one tsp of distilled white vinegar
  • Add an extra egg white

 

Need to replace eggs?
  • Flax Eggs: 1 tbsp of flax seeds + 1 TBSP warm water, soak 10 min.
  • Chia Eggs: 1 TBSP chia seeds + 1 TBSP warm water, soak 10 min.
  • In muffins or cookies: 1 mashed banana.
  • Egg Replacer such as ENER-G. Follow package directions.
  • Avocado: this works great in the muffins. 1/3 of a cup of avocado is equivalent to one egg.
Looking for milk or cream alternatives?
  • Almond Milk
  • Coconut Milk (full fat milk works great for a cream replacement)
  • Hemp Milk
  • Rice Milk plus an additional teaspoon or two of oil
  • For scones: Use coconut or soy creamer, or straight up coconut cream. Let the can chill in the fridge for 1 hour and scoop the cream off the top.
To replace butter:
  • Earth Balance or vegan butter spreads, chilled
  • Coconut Oil (if using for scones, place coconut oil in fridge for about 2-3 minutes)

 

Buttermilk alternatives:
  • Add ½ Tbsp of acid (lemon juice, apple cider vinegar or regular vinegar) for every ½ cup of buttermilk.
  • Replace buttermilk with a heavy milk alternative like coconut milk.

 

Need to replace the oil?

Unsweetened applesauce. It can be replaced in a 1:1 ratio.