Many challenges in gluten free baking will likely end up in a kitchen disaster. Stop the madness. Here are five gluten free baking tips and tricks to the rescue.
Tip #1 Use a GOOD store-bought gluten free flour
Life is too short to make your own gluten free flour blend, isn’t it? For successful gluten-free baking, you must consider using store-bought gluten-free flour like King Arthur, Caputo, or Schär because of their functionality.
Its ability to mimic the elasticity and structure of gluten in many recipes makes it a top choice for gluten free breads, cakes, pizza dough and pasta.
Whether you’re a home baker or a professional experimenting with gluten-free recipes, always start with the best gluten free flour.

Tip #2 – Forget the 1:1 wheat flour to gluten free flour ratio
The idea of using a 1:1 substitution ratio for gluten-free flour and wheat flour is simply not true!
Gluten-free flour absorbs more liquid than traditional wheat flour, so a recipe for conventional bread will not work the same way using flour without gluten.
Use only recipes made and intended for gluten-free baking.

Tip #3 – Rest The Dough Properly
To rest gluten-free bread dough effectively, stick to the resting time window between 20 to 40 minutes. Place the dough in a warm environment covered with a damp cloth to prevent drying.
The rest period allows optimal hydration, flavor development, and yeast fermentation. It also makes the dough easier to handle and shape, improving the final bread’s texture and overall quality.
To properly rest the gluten-free shortcrust dough, wrap it tightly in cling wrap to prevent surface drying. Refrigerate the dough for at least an hour, allowing fats to firm up for a flakier texture and hydrating agents like xanthan gum to absorb moisture.

Tip #4 – Bake Bread With steam
Gluten-free bread tends to brown less than regular bread. Steam baking allows crust formation and creates a glossy, golden brown crust while keeping the bread moist.
Place a tray filled with boiling water at the bottom of the oven to create steam inside the preheated oven. Steaming should take place in the first 20 minutes of baking time.

Tip #5 – Measure by weight, not by volume
Gluten-free baking requires precision, so consider ditching the old habit of measuring by volume in favor of a trusty scale. Simplify things and leave no room for error using the metric system in grams.
A single scale is all you need for accurate measurements. Trust me, you will never touch those silly measuring cups and spoons again!
