Why care about gluten-free baking?
Gluten-free baking, or celiac baking, is the act of baking without flour. Gluten-free
people cannot eat flour due to medical or dietary limitations; however, we still enjoy
eating baked goods. Being gluten-free myself, I like to bake and create good recipes.
Being gluten-free doesn’t mean that you have to give up good baking. This post will
cover gluten-free baking, tips and tricks, and a picture of some baked goods I have
recently made.
Gluten-free food is made without flour. That much is clear. There is also no
barley, rye, wheat, or oatmeal. Bread must be entirely made without glutenous grains,
and, while it is possible, it is rather challenging to accomplish. Bakers use xanthan gum
to thicken liquids and doughs. Xanthan gum is an emulsifier that is frequently used in
gluten-free baking.
Why is gluten-free baking important? It is important because there are people
who have medical and dietary restrictions. People must eat, and gluten is in nearly
everything that is processed. So, if everything baked is made of bread, what do the
people allergic to bread eat? We eat gluten-free goods mostly made of rice and nut
flour. Almond flour is extremely common in gluten-free baking, as it provides a crunch.
There is also the social aspect of eating as a group. Until you have food allergies or
cannot eat, you do not realize how integrated food is into our social gatherings. So, if
you have friends or family who are gluten-free, try to make some gluten-free foods to
include them.
Here are some tips and tricks for gluten-free baking. First, a good baking flour is
a must. I prefer King Arthur or Bob’s Red Mill 1 to 1 ratio baking flour. With a 1 to 1
gluten-free flour, you can usually follow recipes as written. There is no need to change
proportions in order to have it come out accurately. Second, if you need to thicken a
batter or soup, use a cornstarch slurry. Cornstarch is inherently gluten-free, and it will
naturally thicken your recipe. If you wish, you can use xanthan gum as well. The main
difference between xanthan gum and cornstarch is that the former mixes with oil, and
the latter mixes with water. Finally, do not forget to wash all of your baking equipment
with a separate sponge. Cross-contamination is a rather large concern with gluten-free
and celiac bakers, as it takes less than 20 parts per million (less than one crumb) to make us sick. Cleaning your baking tools and equipment will greatly ease any anxiety
you have.
In closing, gluten-free baking is important because people must eat. There are
large differences between regular baking and gluten-free baking, such as equipment
usage and ingredient interchange. If you are not careful, you could make someone
critically ill. That is why there are substitutions for baking, such as cornstarch, xanthan
gum, and 1 to 1 flour. Gluten-free baking may be a struggle, but it is a struggle that
millions live with every day. For more information on the impact of Celiac disease and
gluten-free dieting, please check my bio for information from the Celiac Foundation.
make us sick. Cleaning your baking tools and equipment will greatly ease any anxiety
you have.
In closing, gluten-free baking is important because people must eat. There are
large differences between regular baking and gluten-free baking, such as equipment
usage and ingredient interchange. If you are not careful, you could make someone
critically ill. That is why there are substitutions for baking, such as cornstarch, xanthan
gum, and 1 to 1 flour. Gluten-free baking may be a struggle, but it is a struggle that
millions live with every day. For more information on the impact of Celiac disease and
gluten-free dieting, please check my bio for information from the Celiac Foundation.
Kammie Darnold- Slice of life 