Self-taught baker Leah Rivers with a gluten allergy understands personally the difficulties of gluten-free baking.
She explains, “It’s all about experimenting and finding the right techniques.” She offers here her tried-and-true success tips.
1. Make quality flour blends investments
“Not all gluten-free flours are created equal,” Leah stresses. She advises blends include xanthan gum, tapioca starch, and rice flour. “They have gluten’s elasticity. They also match.”
2. Slink Your Dough Hydrate It
Leah says, “gluten-free flours absorb more liquid.” Adding a splash of milk or an extra egg will help to enhance texture.
3. Never Miss the Rest Period
Leah advises letting your batter rest for half an hour before baking to help hydrate the flour and avoid grittiness.
4. Use ingredients at room temperature
“Cold ingredients can cause uneven mixing,” Leah cautions. “Egg and butter room temperature changes everything.”
5. Test a small batch
Leah advises beginning with simple new dishes. Changing a small batch is less annoying.
Leah loves gluten-free creations like this. Cookies using chocolate chips. She brightens, “They’re just as chewy and wonderful as the original.”
