Better Baking Results

In our test kitchens, we have tested hundreds of recipes and just like a lot of you, have found our most difficult challenge lies in the quest for moist and light baked goods. After numerous cakes, breads, and muffins, we have discovered a few simple tips that improve baking results when using gluten-free flours.

We have achieved our best successes by using The Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour, discarding the enclosed yeast packet. This flour mixture most closely resembles wheat flour in the process of baking as well as in taste.

Secondly, we have found that substituting vegetable oil for butter or shortening will produce a moister result that will last longer without becoming grainy. Vegetable oil seems to give non-wheat flour an element of elasticity.

And finally, add more eggs. The addition of one or two more eggs to almost any recipe in the bread category will help it to rise and will produce a lighter result. As you probably already know, cooking with gluten-free flour can be frustrating. We hope these tips and of course, a little patience should help you achieve the results you’ll be proud to serve to your family and friends. Happy baking!

-Glutenfreeda