Gluten-free cooking and baking might be overwhelming when you are starting out. There are so many different types of gluten-free flours, starches and so many other ingredients you've never heard about. Let's find out how you can substitute regular flour with gluten-free.
But don't worry, it may sound complicated, but it isn't!
Let me show you how easy a gluten-free lifestyle can be.
Does gluten-free flour bake the same as regular flour?
The short answer is no. You need to know there are different types of gluten-free flours, that have different features. Some gluten-free flours are denser than others, some are more flavorful and the others are starchy.
Traditional wheat flour has a specific taste and texture, so we need to find a similar combination of gluten-free flours that will work almost the same.
Gluten-free flours will never be THE SAME as regular wheat flour. It might be very similar, and some people wouldn't even notice that some recipes are gluten-free, but if we are going to be real, we are cooking with totally different flour that mimics traditional one.
However, there are many gluten-free flour mixes, that are doing a decent job mimicking regular wheat flour.
How does wheat-free flour affect baking?
Everything depends on the choice of gluten-free flour.
If you are going to bake a cake only with one type of flour (let's say rice flour) the cake might be dense, heavy, and crumbly.
When baking, you should combine different types of gluten-free flours for the best results, because you just want to substitute regular flour with gluten-free.
I love to use a combination of gluten-free oat flour, rice flour, and buckwheat flour. These flours work amazing together. Rice flour is denser but still very fine, Oat flour is sticky and holds everything together, and buckwheat flour is really soft, light, and airy.
Sometimes I also use starches if the recipe seems "falling apart", for example when making gluten-free bread.
What gluten-free flour is closest to regular flour?
Every gluten-free flour has its own specific features. Some gluten-free flour might be heavy, the other one soft. You just need to combine different flours, or starches to have a similar consistency to regular wheat flour.
But if you want to find the closest gluten-free flour to wheat flour, you might wanna check out gluten-free flour mixes that work just great.
I suggest you check out Bob's Red Mill flour or King Arthur flour. These flours work great in many recipes including pancakes, crepes, cakes, muffins, etc.
Why does gluten-free flour not rise?
As I mentioned before gluten-free flour is denser than wheat flour, so we need to help this flour to rise.
The best tip is to combine different types of flours, in a combination they will be less heavy because every flour is different. You should also use baking powder and baking soda. Yes both of them! Also, I find out using a little bit more baking powder makes everything a lot better.
If you are baking cake, the batter should be creamy, soft, and fluffy. If your batter is too thick just add more liquid, so the cake easily rises.
Tips to make your flourless recipes better!
Let's find out how to substitute regular flour with gluten-free and how to make your recipe better!
- Use a combination of different gluten-free flours. My recomendation is rice, buckwheat, and gluten-free oat flour with 1:1:2 ratio.
- Always use baking powder with baking soda.
- Make sure you are adding enough liquids when baking, so the cake becomes soft.
- If you don't want to buy each gluten-free flour individually, check out Bob's Red Mill flour or King Arthur flour.
- Never use one type of a gluten-free flour, unless you made the recipe before and you are ok with it.
- Don't give up when the recipe didnt came out as you expected.
A gluten-free lifestyle is a journey. But don't be afraid to try new things.
On this website, you can find easy gluten-free and vegan recipes you can male easily!