Gluten free bakery does not mean the end of baking. You do not have to play a pause on your favourite brownies, pizzas, and pie. Rather, all you have to do is swap some regular foods with gluten-free foods and have some different baking techniques, and you are good to go.
If you need help to do all of this, don’t worry; we are here. We help you amend your baking techniques, and soon you will be cooking your favourite recipes once more, but this time without gluten. So, let’s get you started with the basics without further due.
The Need For Gluten Free Food-
Gluten is found in specific grains such as wheat, rye, and barley. The people with celiac disease or those who follow the gluten-free diet, not just step away from the flour of these grains, but any of their other products too, which, for instance, can be bread and some types of vanilla extracts.
Gluten-free baking can be tricky when you are new to it. But once you have all the substitute ingredients, you can ease it in no time. Baking depends on finding the right ingredients and knowing what you are going to bake. To help you, here are some must-try ingredients for a perfect good food gluten free bakery.
The Essential Ingredients To Have In Your Gluten Free Bakery-
When you have decided to go gluten free, these ingredients must be the part of your pantry-
Flours-
Flours are the backbone of baking, but grains that are majorly used for baking contain gluten. To overcome this difficulty, you can use almond flour, rice flour, or some other flour instead of wheat.
Almond Flour-
Almond flour is a flavourful flour that contains low carbohydrate substitutes for glutinous flour. You can find almond flour made from skinless, blanched, and ground almonds that are milled to an outstanding consistency. The best thing about the flour is that it is light and adds moisture and proteins to your baking recipes.
Due to its consistency and flavour, almond flour is excellent for bread, macaroons, pastries, and pie crusts.
And its nutty flavour plays its part in adding delicious taste to your bread crumbs, pastries, pies, and whatever you would love to bake.
Rice Flour-
The next flour that you can try is rice flour. It is a great gluten-free flour. It is a perfect alternative to wheat flour.
You can find this flour easily in markets made from milled and polished white rice. White rice flour has a consistency that results in a smooth texture. Just almond flour is light and mild, serving the best candidate for delicate desserts such as pudding and custards. And if you want even more nutritional value in your recipes, finding the rice flour made from ground value brown rice will do the job.
Coconut Flour-
If you need some fibres in your recipes, you can’t say no to coconut flour. Thai ground-breaking adds essential protein and fibres to the recipes that are missed from them due to the restriction of a gluten-free diet.
It is appetizing in cakes and cookies and creates a soft texture for pancakes, quick bread, etc. Like the other flours in our list, you can easily find them in your local market, if not online. But you are going to have your hands on them.
Potato Flour-
Potato flour is usually made from the potato’s skin and its flesh. It has a fine amount of fibre and gives a noticeable potato flavour to all the baked goods. If you love to have some yeast bread, potato flour is ideal for baking the yeast bread.
Cornmeal-
Cornmeal is also flour made from chrome. It can either be whole-grain or de-gemmed. It can infuse a wonderful corn flavour to your baked treats but give no hard structure. And because it does not provide any hard texture, you have to use it along with the conjunction of other flours.
Starch-
Once you know all the flours that you can use from the gluten-free baking, it’s time to look for the starches to complete your pantry.
Cornstarch-
First on our list is corn starch, a familiar pantry guest with which you are already familiar. It is pure white starch. It can lighten the texture of the baked items without adding any flavour.
Tapioca Starch-
Tapioca starch is another perfect alternative to wheat flour with tapioca for gluten-free baking. You can add texture and a little thickness to the baked goods, such as yeast bread.
Sometimes, tapioca starch, also known as cassava or manioc, is pure white starch. But in the case of this starch, you need to know that too much tapioca starch will make baked goods rubbery, so measure carefully.
Potato Starch-
This is another pure starch similar to Cornstarch and contains no fibre. And just like the corn starch, the primary purpose of the potato starch is to smooth the texture of gluten-free baked goods.
Gum-
Most gluten-free baked goods lack the proteins necessary for the structure building, so as a result, they can sometimes become crumbly or not rise well. And the solution to all of this is to add gum. Xanthan gum is used mainly in baked goods for the structure building.
Xanthan Gum-
If you see that your baked goods are becoming crumbling and do not have a solid structure, you can use Xanthan gum. The gum is used explicitly as an emulsifier, and stabilizer, to improve the texture and rise of gluten-free baked goods.
And that’s all. This is all you need to have in your kitchen to start your gluten-free baking today. Once you have all these gluten-free products, you can begin making your recipes today and become a confident gluten-free baker. But, if you don’t know where to start, no issues, you visit the BolognaGlutenFree online store to find some good delicious recipes such as gluten free toaster pastries, Blackstone grilled salmon, gluten free salad, and much more. So, please consider visiting the store and finding your favourite recipes.
