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You know the old adage “You learn something new every day”? Well, allow this blog post to be the source for your daily knowledge. The first tidbit of incredible information comes to you in the form of this little link. Once you click it, you will be transported to a mecca of facts that are vital for gluten-free bakers. Living Without created this article that contains a myriad of gluten-free flours, with detailed descriptions on how to use them and what to watch out for when baking/cooking. In addition to the common gluten-free flours of white rice, buckwheat, tapioca, and the like, they also include legumes, grains, grasses, nuts, seeds, tubers, and roots. Gluten-free baking has the reputation for being an incredibly difficult task to overcome, as each flour has different properties, and every recipe has to be tailored just so. Print this bible out and you will dominate gluten-free baking next time you’re in the kitchen. The other helpful information I have for you concerns the art of substituting. I’m constantly looking on Google for the best substitutes for ingredients like butter and sugar when I’m baking, so I’ve compiled a list of some of the most common suggestions. If you have any recommendations that aren’t on the lists, feel free to comment below! Butter/oil/shortening:
Unsweetened applesauce Unsweetened pumpkin puree Prune puree Mashed (ripe) bananas Coconut oil Olive oil Avocado White Sugar: Molasses Honey Agave Dates Maple syrup Coconut sugar Eggs: Unsweetened applesauce Chia egg Flax egg Vinegar and baking soda Nut butter Mashed bananas Agar powder (for egg whites) Yogurt (Greek yogurt works best) Cooked rice Cooked oatmeal Comments are closed.
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