Whether you’ve adapted to a gluten-free diet out of necessity or by choice, it can no doubt be a challenge at first – especially when it comes to baking. But since gluten-free diets have become more common in recent years, so too have ingredients and products.
At Never Enough Thyme, we’re starting to introduce some more gluten-free options and explore this realm with our baking. We’ve discovered that there are actually quite a lot of options out there for ingredients to substitute with in gluten-free baking, more than you might think; so your baking doesn’t have to be bland.
In addition to the commonly used substitute, white and brown rice flour, safe grains for gluten-free baking also include sorghum flour, millet, and teff. Brown rice flour is a whole grain is a bit more nutritious than white flour, with more fibre, less starchiness and sweet, nutty undertones. Sorghum flour is slightly sweet and works well in sweet baking dishes.
You can also use buckwheat and quinoa flours, which make for a nutty tasting result that’s high in protein. Quinoa flour is best used in combination with another flour was it’s packed with protein and can make a baked dish crumble if too much is added.
Soybean, chick pea, almond, hazelnut, and peanut flours can also be used. These varieties are high in protein and provide non-grain options for gluten-free baking. Almond flour adds protein, fibre, and essential minerals, in addition to a natural almond flavour. Plus, you can make almond flour yourself by fine grinding almonds.
As for starches to use in gluten-free baking, potato starch, cornstarch, arrowroot and tapioca starch all work well.
Like any baking ingredient, the grains and starches you use will result in different flavours and textures so just be sure you incorporate the right one for the baked goods you’re going for.
Read more tips about baking in our other blog posts.
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