Tips for Successful Gluten-Free Baking

Use appropriate measuring cups and measuring spoons (not flat ware, tea cups, etc.). All measures are scraped level.

When working with recipes that involve divided portions of dough, place a damp dishcloth over the bowl containing the remaining dough to keep the edges soft.

For recipes calling for margarine, choose a brand that is at least 70% vegetable oil. Brands with a lower oil content have a higher water content and may not work as well in these recipes. In cookie recipes, when shortening is called for, using margarine or butter as a substitute may or may not work. Fat substitutions usually work fine in bread or batter type recipes.

Rice flour products are heavier, more crumbly, and tend to dry out faster than wheat products. Try adding extra xanthan gum or unflavored gelatin (approximately ¼ tsp per cup of flour called for), especially when converting wheat recipes.

Because rice flours tend to be dry, recipes which call for fruit, fruit sauce, or vegetables (such as pumpkin or banana bread) work especially well, since these products add moisture to baking.

Using milk when called for, will produce a lighter, moister product. Milk substitutes can be used with good results. Using a milk substitute works better than water.

Gluten free baked goods should not be left unrefrigerated for more than 2-3 days, as they mold rapidly. Store in the refrigerator tightly wrapped. Most items do not freeze well, as they become more crumbly.