12 Recipes using King Arthur Gluten-Free Flour | Chef Janet (2024)

FAQs

What is the trick to baking with gluten-free flour? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Our Gluten-Free Measure for Measure Flour also contains xanthan gum, which means you can simply replace the all-purpose flour in many of your favorite traditional recipes without having to include xanthan gum separately.

It's easy to make traditional recipes gluten-free with King Arthur Gluten-Free Measure for Measure Flour. It's a simple 1:1 substitute for all-purpose or whole grain flour that's designed to be easily swapped into most of your favorite non-yeasted recipes.

Substitute by weight, not volume. Moreover, because they are finer, they weigh less than all-purpose flour, so it is a good idea to substitute your blend for the all-purpose by weight, rather than by volume. If the original recipe calls for 260 grams of all-purpose flour, substitute with 260 grams of your blend.

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture. The best way to do this? Longer baking times.

Remember, baking times for gluten-free foods vary greatly, and it's important to keep a constant eye on your creation to monitor for the colors and textures that indicate doneness. These recipes often call for longer baking times at a lower temperature compared to traditional recipes.

It contains gluten-free wheat starch, which helps mimic the flavor of conventional flours and acts as a thickener.

Something that is often added to gluten free products is xanthan gum. This ingredient has an ability to trap air which allows gluten free cakes and breads to rise properly and have a light and airy texture. It is also added to doughs such as pastry doughs so that they can be rolled and stretched without breaking.

No, regular sourdough bread is not gluten-free.

Beyond Celiac does not recommend that those with celiac disease eat sourdough bread unless it is clearly labeled gluten-free or has been made safely at-home with gluten-free starters/ingredients.

Homemade gluten free cake flour:

Use a gluten free flour blend that is higher in starches and doesn't contain any heavy or strong flavored flours like bean flours. For every 1 cup of flour you need in the recipe, remove 2 tablespoons of the gluten free blend and substitute with 2 tablespoons gluten free cornstarch.

What is a gluten-free alternative to flour for thickening? ›

Adding tapioca flour to dough recipe will amp up its texture and help create a crispy crust that's perfect for pizzas and pies. Aside from helping to perfect the texture of your baked goods, tapioca flour can also be used as a thickening agent in soups and works as a binding agent in gluten free and vegan recipes.

Essentially, adding xanthan gum is like adding glue to the proteins in gluten-free flour. It also increases the shelf life of baked goods.

If the flour you are using doesn't already contain xanthan gum, combining quarter of a teaspoon to every 200g/7oz 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.

If a recipe calls for self rising flour, you can easily make your own gluten free version. Simply whisk together my gfJules Gluten Free Flour plus a leavening agent (baking powder) and a touch of salt.

Use Psyllium Husk Powder as a binder for better Gluten Free Bread. Without gluten, bread dough lacks elasticity and the "stickiness" needed to hold together.