Loading ...As many of you probably know from experience, baking without gluten can be a challenge because the gluten protein is responsible for making dough elastic and stretchy. It also traps gas in baked goods which results in a light, airy structure.
Custom Choice Cereal wrote about the most important take-aways from a celiac support group meeting that we attended in our blog entry Celiac disease & gluten-free diet options. But speaker Lesley Stanford from the Duke Children’s Hospital & Health Center also shared a short guide on gluten-free baking. The guide was compiled by the Colorado State University Extension, a center that offers “reliable, research-based information to help you make informed decisions”.
The guide includes
- an overview of gluten replacement products and their qualities
- gluten-free flour blend formulations
- advice on gums and binders (eggs are the most common binder in
gluten-free baking) - tips on how to increase moisture, enhance flavor/structure/texture
Whether you’ve had trouble baking gluten-free or are an expert, we highly recommend you download by clicking on the picture below. It’s definitely worthwhile to print and have it handy in the kitchen at all times!
