Coeliac disease doesn't have to mean a lifetime of disappointing food. These days, there are more gluten-free options than ever, so cooking without gluten has never been easier. Baking can be tricky, particularly when it comes to bread. These tips will help you turn your gluten-free kitchen into a success.
Gluten-free bakes you'll absolutely love
Gluten-free baking is undeniably tricky. Making gluten-free desserts is somewhat easier, but gluten-free bread is tough. That's because gluten is both a binder and a stabiliser, making dough stretchy and bread spongy. Without it, bread will often turn out unpleasantly dense.
To replicate the effects of gluten, you'll need more than just gluten-free flour. You'll also need binding agents like xanthan gum, psyllium husk, or eggs. You should add more liquid to the mix than you normally would, as gluten-free flours are very absorbent. A gluten-free recipe will normally need to be baked for longer at a lower temperature than a regular recipe. There is some good news, though — there's no need to knead gluten-free bread dough!
Top tip: It's a lot easier to work with a gluten-free recipe rather than trying to adapt a standard recipe, especially if you're new to gluten-free baking. Never just replace the flour in a regular recipe with gluten-free flour, as it's sure to end badly.
Popular gluten-free substitutes
Choosing the right gluten-free flour is actually quite difficult. Some flours have their own distinctive flavours. Chickpea flour, almond flour and coconut flour all have specific tastes, which don't work in every context. Rice flour is more neutral, while buckwheat flour has a nutty flavour reminiscent of wholemeal bread. Don't expect to find one single flour that works for everything. You will probably need to use different varieties for all your baking needs. Look at what different gluten-free recipes specify to learn as you go.
How to make gluten-free desserts
Here's the good news: gluten-free desserts are easier than bread, as gluten's stretchy character isn't usually as important. For gluten-free cakes, look for recipes that use ground nuts rather than flour, such as tortes. Many other spectacular desserts, including pavlovas, are naturally gluten-free!
Gluten-free pasta bakes and other savoury dishes
Nowadays, there are lots of options out there for gluten-free pasta. Chickpea and lentil pasta have become popular. These are denser than regular pasta, with a nutty flavour. As a wholesome bonus, they both have high protein and fibre content.
If you find that the strong flavours of lentil or chickpea pasta are too much for you, try cassava, rice, or corn pasta. Check the cooking time, as it will often be quite different from a regular pasta recipe. To make your life easier, choose a grocery delivery service that will bring these specialist ingredients right to your door.
Gluten-free cooking for your everyday meals
To be honest, the easiest way to cook gluten-free every day is by sticking to ingredients which are naturally gluten-free. That way, you don't need to worry about substitutions at all! Gluten is most commonly found in carbohydrates like flour, couscous and pasta. To avoid it, look for potato or rice recipes.
If you're craving Mediterranean flavours but pasta and pizza are both off the menu, make a tasty paella instead. This classic Spanish dish contains no gluten, so it's a great choice for coeliacs. A paella de verduras de temporada con frijoles adds beans for protein, while a yummy Tasteology paella with veggies is packed with goodness.
For something more exotic, try spiced cauliflower and courgettes with yellow rice, which is so tasty, you won't miss the naan bread on the side! Cooking in this way means you don't need to worry about special, expensive ingredients, so it's a real win-win.
Gluten-Free Baking FAQs
What's the trick to gluten-free baking?
Gluten is a binder that helps create bread's characteristic spongy texture. Without it, you'll need to use ingredients that replicate its properties — things like xanthan gum or psyllium husk powder. You may also need more liquid than in a standard recipe, as gluten-free flours are usually more absorbent.
How can I bake for gluten-free people?
Pay close attention to the oven temperature when doing some gluten-free baking. Gluten-free recipes often brown faster and bake more slowly. Because of this, you may need to adapt the temperature accordingly. Unless you're experienced in this area, it's best to start with a gluten-free recipe rather than try to adapt a standard recipe.
What's the best gluten-free flour to use for baking?
That depends on both your personal preferences and the kind of food you're baking. For example, almond flour and chickpea flour are both very popular, but they have their own distinctive flavours. Chickpea flour may be unpleasant in sweet treats like brownies. On the other hand, coconut flour might not work well for a standard savoury bread.
How can I make an oven gluten-free?
Cross-contamination is a real risk for coeliacs. Clean all surfaces, pans and utensils. Place gluten-free food on the top rack of the oven, so nothing can drip onto it. If you have a convection oven, do not cook gluten-free food and gluten-containing food at the same time, as the fan can blow particles around.
What do you add to gluten-free flour when baking?
Read the packet carefully, as some gluten-free flour mixes already have binding agents added. If yours doesn't, you will need to add something like xanthan gum, psyllium husk, or eggs. For a vegan alternative to eggs, try soy protein instead.