GLUTEN FREE BAKING TIPS & TRICKS PLUS OCCASIONAL RANDOM THOUGHTS
I love that y’all are asking for a Dream Bakery cookbook. Maybe someday! In the meantime, there are a ton of blogs and cookbooks out there where you can find good gluten free recipes. Here are some of my favorite resources. This is by no means an exhaustive list, but these are places where I’ve found helpful and reliable information with recipes in weights (see blog post #1 about the importance of weighing your ingredients and get a scale if you don’t have one already!)
Remember to follow the recipes to the letter if you want them to turn out as advertised. Don’t leave ingredients out, and don’t make substitutions unless the recipe specifies alternatives. You’ll notice that many of these recipes call for a mix of individual flours vs. a single all purpose blend. The flours that work best for pastries and general baking are not the flours that work best for breads, so individual blends often yield the best results.
That said, there are some good prepackaged blends out there. I highly recommend checking the website for the brand you are using for recipes that have been developed specifically for use with that blend. Authentic Foods Steve’s Cake Flour and Steve’s Bread Flour and Auntie’s All Purpose Gluten Free Flour are our favorite blends at Dream Bakery. Find recipes at www.authenticfoods.com/recipes and www.auntiesfoods.com/recipes. You can buy the flour directly from their websites or from Dream Bakery on our online ordering page. Better Batter is also a good one - you can find it on Amazon or order directly from their website.
Are you ready to create something delicious? Here we go!
Gluten Free on A Shoestring (www.glutenfreeonashoestring.com)
This comprehensive blog by Nicole Hunn has a wealth of information on where to find safe ingredients and how to blend your own flours (including DIY versions of popular blends such as Better Better and Cup4Cup), guides to getting started on a gluten free diet, and product reviews, as well as recipes that run the gamut from chocolate cake to wonton wrappers. Most recipes include recommendations on making them dairy and egg free. She has also published a number of cookbooks (including Classic Snacks, which is devoted to recreating your favorite foods from the snack aisle).
Canelle et Vanille (www.cannellevanille.com)
Aran Goyoaga is a chef, food stylist and photographer. Her blog is beautiful. She has also published two cookbooks, including Canelle et Vanille Bakes Simple. All of her recipes are either naturally dairy free or provide recommendations on dairy free alterations. Many are also egg free. Her bread recipes in particular make the cookbook worth every penny.
America's Test Kitchen Cookbooks
The folks at America's Test Kitchen have published two gluten free cookbooks: the How Can It Be Gluten Free Cookbook and How Can It Be Gluten Free Volume 2. Each recipe starts with an explanation of the science and why the recipe works, and the instructions are detailed and easy to follow. Volume 2 provides more whole grain and dairy free options. If you are new to gluten free baking, this is a great place to start.
Cultures for Health (www.culturesforhealth.com)
If sourdough (or fermenting in general) is your thing, check out Cultures for Health. They sell starters for everything from gluten free sourdough to cheese and yogurt to kombucha, with the recipes to go along with them. Try the gluten free bagel recipe - you won't be sorry.
The Loopy Whisk (www.theloopywhisk.com)
This blog delivers recipes for a variety of dietary needs, from gluten free to vegan to soy free to sugar free. Many recipes check more than one box (gluten free and vegan, for example) - just be sure you are starting in the gluten free section!
Gluten Free Bread Home Bakers facebook group
Join this facebook group of over 70K users for recipes, tips, tricks and troubleshooting advice when it comes to baking gluten free bread at home. Moderated by professional chefs.
I hope this information has been helpful! Happy baking!
9/25/2022 0 Comments
You know the feeling – you’ve discovered a new gluten free recipe you are excited to try, you’ve purchased all the ingredients (including the obscure ones you had to order online that took forever to arrive), you’ve mixed it up, popped it in the oven and patiently waited for it to cool, and then – WAH WAH [insert sad trombone sound here]. It’s so dense and heavy it could double as a boat anchor. What went wrong? Successful gluten free baking is equal parts using the right recipe, using the right ingredients, and using the right techniques. Assuming the recipe itself isn’t flawed (and there are lots of good recipe resources out there – more about them in the next post), something was off with your ingredients or your technique. Today we are going to talk about the number one technique that will help you bake successfully: weighing your ingredients.