One of the hardest things, in my opinion, when you first become gluten-free is learning the art of baking with gluten-free flours. There is a huge learning curve when it comes to baking with flour that doesn’t contain that stretchy factor we call gluten. That’s why I am offering up four tips to baking with gluten-free flour to help beginners to keep trying.
- Experiment, experiment and experiment. The learning curve is huge for baking with gluten-free flours and can be quite intimidating when you first start, but, once you get some practice and experience you’ll soon learn what works and what doesn’t.
- Practice, practice, practice. Keep trying and don’t get discouraged. Yes, you’ll have recipes that don’t turn out, but if you keep practicing, you’ll learn which flour combinations work best, and which combinations are better for which recipe, because if you are making your own flour blends, the same blend is not always best for every recipe. You’ll want a different blend for bread, than you want for pie crust. It just takes practice and testing. It’s best, at least in the beginning to get some guidance from recipe books or online guides when you’re first starting out so you don’t waste time re-inventing the wheel.
- Start Simple. When you first start out, start with simple recipes and learn the basics. As you get more experienced and master those, you can move onto the more complicated dishes.
- Try ready made flour blends. Unlike when I was diagnosed 30 years ago, there are so many different flour blends today that are bagged and ready for use in your favorite recipes. Different companies have different blends and you may find one that you really like the flavor of and the results you get from it in your recipes.