Dr. Oetker’s Guide to Gluten Free Baking

From soft, fluffy cakes to perfectly chewy cookies and crispy pastries, gluten-free baking is all about experimenting and finding what works best for you. Let’s dive into the world of gluten-free baking and discover making little changes make a big difference in gluten free baking.

1- Polenta
2- Ground almond or almond flour
3- Rice flour
4- Tropica flour
5- Buckwheat flour
6- Oat flour
7- Quinoa flour
8- Potato flour
9- Chai flour
10- Ground hazelnuts 

1- Tropica flour
2- Eggs
3- Arrow root
4- Corn flour
5- Potato starch (do not use potato flour)
6- Rice flour
7- Xanthan gum

1- Baking powder
2- Bicarbonate of soda
3- Egg whites
4- Yeast
Binders and raising agents should be used in conjunction of the gluten free flours to create the same texture of gluten.

1- Gluten-free flours absorb more liquid than normal flour.
2- Gluten-free cake batters need and can tolerate overmixing.
3- Gluten-free cakes bread and pastry need to rest before baking.
4- Gluten-free cakes bread and pastry take a longer time to bake.
5- Measure the ingredients with a scale and not measuring cups 

1- Bake low and slow-Baking the cake for an extra 5–10 minutes may be necessary, due to the extra liquid content. You can test if the cake is cooked by inserting a skewer into the centre to see if it comes out clean. Decreasing the temperature slightly and increasing the cooking time could reduce the risk of a burnt top as gluten-free bakes may brown quicker.

2- Create your own unique blend of flours- Gluten free baking lacks elasticity and structure. So by combining  ground nuts with flour  and raising agents can call for the perfect texture. Adding tapioca flour enhances softness and absorbency, making it great for light cakes and pastries. Gluten-free oats and oat flour add a hearty texture, perfect for biscuits and breakfast muffins. For rich and dense bakes like cakes, traybakes, and biscuits, try blending in ground almonds, pistachios, or hazelnuts. Adding xanthan gum, to some extent, replaces the elastic qualities that gluten-free flours lack. If the flour you are using doesn't already contain xanthan gum, combining quarter of a teaspoon to every 200g of gluten-free flour will help to improve the crumb structure of your bake. You can also use guar gum or a combination of the two. Adding slightly more gluten-free baking powder than the recipe requires can help make a lighter and fluffier cake.

3- Adding more liquid than stated in the recipe may be necessary in order to rehydrate gluten-free flour. As gluten free flour absorbs more liquid than normal flour. Add the liquid a tablespoon at a time until the mixture reaches dropping consistency.

4- Eggs are a great binder in gluten free baking, and the best way to add the moisture needed.

5- Rest- make sure you rest gluten free cake batters, which allows for a lighter bake this allows the flour to hydrate which improves the texture of the bake.

1- Icing sugar- in the UK icing sugar is usually gluten free but in other counties they use bulk agents that are not gluten free.

2- Baking Powders-Not all baking powders are gluten free- Check out our Baking Powder which is gluten free.

3- Oats- some oats are not gluten free, so please make sure you check they are gluten free before baking with them.
 
4- Soft cheese- most soft cheese contain gluten. Please make sure you check the label before using in the recipe

5- Chocolate- Most people get caught out when it comes to gluten in chocolate, most chocolate does include gluten. Please make sure you check.
 

1- Gluten Free Lemon Drizzle Recipe | Dr. Oetker
2- Gluten Free Cinnamon Rolls Recipe | Dr. Oetker
3- Gluten free Scones Recipe | Dr. Oetker
4- Gluten Free Brownies Recipe | Dr. Oetker
5- Gluten Free Chocolate Orange Cupcakes Recipe | Dr. Oetker

Making these small adjustments to your gluten-free baking can make a big difference on the final result, helping you achieve better texture, flavour, and consistency in every bake!