A while back I attended a class with one of my gluten-free gurus, Shauna Ahern and her husband Danny. They write the uber-popular blog Gluten-Free Girl and the Chef. I read Shauna’s blog and first book when I had to go gluten-free, and I still turn to her blog for advice. So it was great to meet them in person, watch them cook together, and learn some new tips.
Gluten-free baking tips from Shauna Ahern
- The key to gluten-free baking is to create structure without the gluten. What we’ve learned is that we are creating batter, not dough. Then you use the appropriate pans to give the baked good the correct final shape.
- Sweet rice flour is very starchy and does “cinch up” the texture nicely.
- Teff flour is very high in protein and iron. It becomes gelatinous when it hits heat. Excellent addition to chocolate baked goods; the flavor compliments chocolate nicely.
- Add popped amaranth to create additional yummy texture in savory baked goods.
- Use psyllium fiber for tear-apart bread; great for that type of structure. Use a pinch in cookies in place of xanthan gum; one teaspoon for bread.
- Millet flour creates lovely crumb.
- Use coconut flour in small amounts.
- Pre-soaking grains improves their texture. She makes waffle batter the night before, with yeast.
- All gluten-free cookie doughs are improved by refrigerating them (they hydrate better) then freeze the baking sheet with the unbaked cookies on it for 5-10 minutes before baking.
Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Tuesday reviews, Wednesday essays, Thursday how-to’s, and Flashback Fridays recipe posts plus monthly giveaways on the last Friday of the month. We support Meatless Monday. Check out our new Meatless Monday blog hop, and monthly Google Hangouts featuring Meatless Monday bloggers and authors.
Here is Shauna and Danny’s latest book:
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