Successful GlutenFree Baking

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Successful Gluten-Free Baking

• Sarah Parker
• Special Diets Consulting
• The Allergy Gluten-Free Show 08
• Stand 102

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Overview

• Introduction to Special Diets Consulting
• Challenges of baking gluten-free
• Tips, best recipes, best products
• Bread
• Cakes
• Pastries
• Biscuits
• The gluten-free store-cupboard

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Special Diets Consulting
A free website that supports people with food
allergies and intolerances www.specialdietsconsult
ing.co.uk

• Features monthly recipes and product reviews
• Offers advice on ingredient substitution
• Recommends best free-from products
• Supports the following free-from diets

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Special Diets Consulting

• Special diets cookery training courses
• Aimed at
• food allergics/ intolerants
• trainee chefs
• practitioners
• hoteliers
• Courses are run at local cookery schools

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Courses Available

• Gluten-Free Bread making
• Quick and easy free-from lunches
• Gluten-free cakes and pastries
• Gluten Dairy-Free Christmas Baking
• Practitioners course Catering for Special Diets
• Best ingredients, products recipes lecture,
  demo tastings

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Challenges of Baking Gluten-Free
Gluten provides body structure to cakes
Cakes can be overly light Large cakes can collapse
GF flours do not absorb liquid readily
Bread can be dry Cakes Biscuits can be
dry Cakes go stale quickly
Gluten provides strength in bread dough
Bread doesnt rise well Crumb is not soft
Gluten helps to bind pastry biscuit dough
Biscuits are crumbly Pastry difficult to
handle Pastry is crumbly
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Tips for Baking Gluten Free Bread
Bread is dry Bread doesnt rise well Crumb is not
soft
Milk powder Ground almonds Rice bran Gram
flour Cornmeal
Milk Tepid water
Kneading not required since no gluten to
stretch
Extra yeast Egg whites Gelatine Xanthum gum
More yeast Baking powder
Use baking powder/ bicarbonate of soda to get
rise
I recommend the Panasonic SD-253

• Add absorbent ingredients
• Add more liquid
• Use mixer to combine ingredients
• Add extra ingredients to add strength
• Add more raising agents
• Bake a soda-bread/corn-bread for yeast-free
  alternative
• For bread machines - follow machine (not packet)
  instructions

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Sample Bread Recipes
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Best GF Bread To Buy
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Best Prescription GF Bread
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Tips for Baking GF Cakes
Cakes can be dry Cake can be overly light Cakes
can collapse Cakes go stale quickly
Ground almonds Dried fruit Soya flour Cornmeal
Milk Fruit juice
Lemon or lime syrup Brandy or fruit liqueur
More eggs Xanthum gum

• Add absorbent ingredients
• Add more liquid
• Drizzle or feed cakes once baked
• Add extra ingredients to add strength
• Top with buttercream to counteract any dryness
• Bake, cool, slice freeze

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Sample Cake Recipes
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Best GF Cakes To Buy
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Tips for Baking GF Biscuits
Biscuits can be dry Biscuits can be
crumbly Biscuits lack crunch
Quinoa/millet flakes Chopped nuts Brown and/or
Granulated sugar
Eggs Xanthum gum Ground nuts
Eggs Syrups Fruit puree
Ground nuts Desiccated coconut Buckwheat flour

• Add absorbent ingredients
• Leave biscuit dough to rest
• Add gooey ingredients to aid binding
• Add extra ingredients to add strength
• Add crunchy ingredients

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Sample Biscuit Recipes
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Best GF Biscuits To Buy
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Tips for Baking Gluten Free Pastry
Pastry is difficult to handle Pastry is dry
crumbly
Soya, Potato Tapioca flour
Cold water
Will allow wet ingredients to be absorbed
Do not add flour
Pastry will not harden

• Add absorbent ingredients
• Add more liquid
• Leave dough to rest
• Add eggs to aid binding
• Roll out between 2 sheets of clingfilm
• Dont be afraid to press pastry into the tin

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Sample Pastry Recipes
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Best GF Pastry To Buy
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The GF Storecupboard
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Successful Gluten-Free Baking

• Sarah Parker
• Special Diets Consulting
• The Allergy Gluten-Free Show 08
• Stand 102