gluten-free baking
Wheat-avoiding pastry craft
Gluten-free baking substitutes alternative flours—rice, almond, tapioca, or blends—for wheat flour, which contains the gluten protein that gives conventional baked goods their structure and chewiness.
The challenge lies in mimicking gluten's binding and elastic properties, often requiring xanthan gum, extra eggs, or other additives.
Results vary widely; some recipes produce excellent textures while others yield crumbly or gummy products.
I've been experimenting with gluten-free baking since my celiac diagnosis.
- rice flourPulverized cereal grain
- xanthan gumMicrobial-derived food thickener
- almond flourMilled nut for baking
- coconut flourMilled dried palm drupe
- celiacPertaining to the abdomen
tapioca starch · buckwheat flour · psyllium · egg substitute · cross-contamination · oat flour · allergen labeling · nut allergy · dairy free · from scratch · potato starch · guar gum · mixing bowls · binding agents · digital scales · loaf pans · muffin tins · measuring spoons