gluten-free baking

Baking without wheat and gluten can be a challenge. Wheat flour's chemical components combine with liquid to form the perfect structure that we identify with great bread, cakes, and other baked goods. Flours made from rice, potatoes, beans and nuts don't behave in the same way, so you will need to add unusual ingredients and handle those ingredients in new ways. If you don't, you can end up with gritty, weak and tasteless results.

SideSwipe can help

It takes more mixing and time to combine gluten-free ingredients if you want a structure and loft similar to wheat-based recipes. SideSwipe can help you get delicious results. 

SideSwipe's fins and folding action do a great job of combining the ingredients that form the base of cookies, cakes and even muffins.

​SideSwipe also can be used to add air to dense recipes, giving them tenderness and height. And, unlike in wheat-based recipes where overmixing can make baked goods tough, a little extra mixing with SideSwipe will improve your final GF results!

GF BAKING TIPS FOR CONVERTING RECIPES

  1. Try using your own baking mix (see recipes on this page)
  2. Cut back the butter or oil by a few tablespoons
  3. Increase the leavening and mix longer
  4. Add a little more liquid to improve hydration
  5. Add a binder, such as xanthan gum
  6. Let your doughs and batters rest for 30 minutes before baking

Want to experiment with your own GF baking mix? ​


Use this formula:
  
    3 c heavy GF flour + 2 c light GF flour + 3 c starch + stabilizer

LIGHT-STARCH FLOURS
Arrowroot starch
Potato starch
Tapioca flour
White rice flour

MEDIUM FLOURS
Oat flour
Rice flour
Sorghum flour
Brown rice flour

HEAVY FLOURS
Almond flour/meal
Buckwheat flour
Coconut flour
Millet flour
Quinoa flour
Bean flours


STABILIZERS
Xanthan gum
Guar gum
Psyillium husks, ground
AMERICA'S TEST KITCHEN GLUTEN-FREE FLOUR BLEND    
makes 42 ounces (about 9-1/2 cups)
 
  • 24 ounces white rice flour (4-1/2 c plus 1/3 c)
  • 7-1/2 ounces brown rice flour (1-2/3 c)
  • 7 ounces potato starch or tapioca flour (1-1/3 c)*
  • 3 ounces tapioca starch (3/4 c)
  • 3/4 ounce (3 T) nonfat milk  or soy milk powder

Whisk ingredients together in a large bowl until well combined. Transfer to an airtight container and store in refrigerator up to 3 months. NOTE: You will need to add a stabilizer like xanthan gum in amounts appropriate for different types of recipes, usually a teaspoon or so.
BETTER HOMES & GARDENS GLUTEN-FREE FLOUR MIX               
​makes about 8 cups
 
  • 3 cups white rice flour
  • 3 cups potato starch
  • 2 cups sorghum flour
  • 4 tsp. xantham gum

Whisk together in large bowl. Store at room
temperature in airtight container up to 3 months.