When you first go gluten-free, it’s usually your baking that takes the hardest hit. How can you convert a beautiful layer cake recipe to gluten-free and still expect it to be good? Believe it or not, there are some easy recipe hacks that allow you to nix the gluten — and still keep your baked goods delicious.
Almost all recipes can be altered to be gluten-free. Give these tips and swaps a try.
Substitute all-purpose gluten-free flour in place of all-purpose regular flour at a ratio of 1:1. Try Bob’s Red Mill all-purpose gluten-free flour. If you are baking items such as cakes and/or breads, add 1 teaspoon of xanthan gum.
Try omitting the flour altogether. If you are craving peanut butter cookies, for example, try this simple recipe without the flour.
Yields 6 – 8
- 1 cup peanut butter
- 1 cup sugar
- 1 – 2 eggs (depending on how moist you want them to be)
In place of flour in a recipe, try this combination.
- 3 parts white or brown rice flour
- 2 parts potato starch
- 1 part tapioca flour/starch
- 1 teaspoon xanthan gum for every 1-1/2 cups flour mixture
Arrowroot powder can be used in place of xanthan gum if you are having a hard time finding the latter. As a general rule, use 1/2 teaspoon of arrowroot powder for each cup of wheat flour called for in any recipe. Note: Round up if the recipe calls for a partial cup.
Other ingredients in the recipe may need to be adjusted when trying new flours and flour combinations. For example, use 2-1/2 teaspoons of baking powder for every cup of flour used in a recipe. Some flours may be a bit drier, so you may have to add additional liquid ingredients, such as water or oil, depending on what the recipe calls for.
A version of this article was originally published in October 2014.
On – 28 Mar, 2018 By Sarah Long