Tips and hints for gluten-free cooking

Before you start

Set aside an area in your kitchen for your gluten-free products to prevent contamination by other products. Be sure to throughly wash your hands, work surface, dishes and kitchen utensils. Get all your ingredients ready before making your recipe.

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Tips and hints for making your own all-purpose flour mixes
Tips and hints for successful homemade bread

Do I need to sift the flours before using them?

It is important to sift flours twice before using them. Flours tend to become compacted while in the bag. Sifting incorporates air and helps prevent lumping. A cup of unsifted flour weighs more than a cup of sifted flour. Sifting your gluten-free flours will provide better results, and your baked goods will have a lighter texture.

How do I choose the right gluten-free recipe?

Gluten-free flours generally need more water than wheat flour. When making recipes, try to use wet ingredients like zucchini, carrots, yogurt, sour cream, coconut, fruits and eggs as often as possible. Your cakes and breads will be softer and moister. Always be sure to follow recipes carefully to achieve best results.

How should I sweeten gluten-free baked goods?

Sweetening your cakes and pastries is important, because sugar helps keep them moist. It also makes cake and muffin batters more tender. We encourage healthy eating without excess sugar, so try sweetening your recipes with maple syrup, honey, fruit compotes, bananas, coconut sugar and other natural sweeteners.

What ingredients can I use to make my gluten-free baked goods more tender?

Gluten gives doughs and batters a moist texture, while gluten-free flours are drier. This means it’s important to add certain ingredients to bind your doughs and batters. As we said above, sugar helps keep baked goods moist, but this can also be achieved by adding ground flaxseed, chia seeds, agar-agar (an excellent alternative to animal-based gelatin), eggs, guar gum or xanthan gum to your recipes. These ingredients help recreate the effect of gluten and will make your baked goods more tender and moist.

What are xanthan gum and guar gum?

Guar gum is a vegetable fibre extracted from the Cyamopsis legume. Used as a thickener and stabilizer, guar gum is a food additive that provides a smooth texture and has gelling properties.
Xanthan gum is a powder created by the bacterial fermentation of sucrose or glucose. Like guar gum, it is commonly used in cooking as a thickener and stabilizer.
Guar gum and xanthan gum can be used in sauces, breads and other baked goods like cakes, muffins and pies. Always be sure to use the exact quantities called for in your recipes. If you use too much, they can make your doughs too sticky and thick.

What can I use as a substitute for xanthan gum and guar gum in recipes?

If you don’t have any guar gum or xanthan gum, you can use flax seeds or chia seeds in certain cookie and muffin recipes. They will give your baked goods a moist texture. Mix one tablespoon of combined flax seeds and chia seeds with one tablespoon of boiling water, then add to your recipe.

Is it important to thoroughly mix doughs and batters when making gluten-free recipes?

Unlike wheat flour, which calls for a light touch, gluten-free flours can be thoroughly mixed with other ingredients. Mixing incorporates air into the dough and creates bubbles, leading to a better consistency.

How should I cool down gluten-free baked goods?

LIt is important to let baked goods cool down to let the starch play its role and prevent them from crumbling. For best results, cool baked goods on a rack to let air circulate and slice them with a knife only when they are thoroughly cooled.

What are the different types of gluten-free flours and how can I use them?

Please refer to our Products section

Tips and hints for making your own all-purpose flour mixes

How can I make my own gluten-free all-purpose flour mix?

There are countless variations of homemade gluten-free flour mixes. Here are just a few of them:

High-protein mix:

1¼ cups chickpea flour

1 cup potato starch

1 cup tapioca flour

1 cup brown rice flour

Multi-flour mix:
1¼ cups sorghum flour

⅔ cup amaranth flour

⅔ cup brown rice flour

¼ cup quinoa flour

2 tablespoons potato starch

2 tablespoons tapioca flour

¾ teaspoon xanthan gum

Sorghum mix:
1 cup sorghum flour

1 cup potato starch or tapioca flour

½ cup millet flour

1 teaspoon xanthan gum