Hello friends, I’ve created this Q&A thread for all of my Next Level Gluten Free subscribers to ask your gluten free baking questions. What is one question you have about gluten free baking?
Hi Denise, I have a GF sourdough starter that is mostly brown rice flour, with a little buckwheat flour mixed in. I basically follow this method https://www.kingarthurbaking.com/recipes/gluten-free-sourdough-starter-recipe but I use just brown rice flour in place of the King Arthur Measure for Measure flour they call for. You can also order a starter from Cultures for Health https://amzn.to/3U2FNtq if you'd like some extra insurance when beginning your sourdough! Sometimes I find that in stores like Whole Foods as well, but it's been a while since I've seen it on the shelf.
Hi Erin!! I have a GF sourdough starter that is mostly brown rice flour, with a little buckwheat flour mixed in. I basically follow this method https://www.kingarthurbaking.com/recipes/gluten-free-sourdough-starter-recipe but I use just brown rice flour in place of the King Arthur Measure for Measure flour they call for. You can also order a starter from Cultures for Health https://amzn.to/3U2FNtq if you'd like some extra insurance when beginning your sourdough! Sometimes I find that in stores like Whole Foods as well, but it's been a while since I've seen it on the shelf.
Hi Zsa Zsa, It depends on what you're hoping to substitute the sugar with. I have great results substituting granulated coconut sugar or maple sugar in recipes that originally call for granulated sugar, that's an easy swap out 1-1, the results will vary in flavor but are generally good. If you're hoping to substitute with honey or a liquid sweetener things get trickier in baking because the amount of liquid is far greater, honey and maple syrup are far sweeter, and the acidity level in honey is far greater so it affects the chemical leaveners like baking soda and baking powder in the recipe, it's usually better to use a recipe specifically written for those sweeteners. If you'd like to use a sugar substitute I generally find that the blends, made from several different sugar substitutes made for baking work the best. King Arthur makes a good one https://amzn.to/3TaHQud and In the Raw has another one https://amzn.to/3FAkFX1 As for substituting powdered sugar, I like this article about substituting brown and powdered sugars https://www.kingarthurbaking.com/blog/2021/09/27/how-to-substitute-baking-sugar-alternative-for-brown-sugar-and-confectioners-sugar
Hi JIll, You came to the right lady! I have just come back from Tuscany and have gone a little gluten free biscotti crazy since!! I have a gluten free biscotti recipe coming out in my newsletter in a few weeks, just in time for cookie trays and holiday gifts!! Keep an eye out for it!!
Hi Amy! You can make it three days ahead and store it in in the fridge in an airtight container (or wrapped in plastic or beeswax wrap. I wrap mine in parchment first then use that same parchment to roll it out on. If you want to freeze it for up to 6 months you can either just wrap it and put it in an airtight container or roll it out on parchment paper, roll that up, then put that into an airtight container and freeze, similar to the frozen rolled pie dough sold in the freezer section of the grocery store only gluten-free!
Hello LP, You are not alone!! There is definitely a learning curve in gluten free baking - when I started baking gluten free the results were well.... less than stellar. It really does get better!!!
The texture of scones is perfect for gluten free baking - bonus, they are actually EASIER than gluten scones because they cannot get tough like regular scones do (it's the gluten that gets tough, you have none)
This is a fantastic place to start in the world of gluten free breads for a beginner. There's no yeast, it uses a ready made flour mix, and they are super quick to pull together, you can even use plain yogurt in place of the coconut milk if you'd like.
Last but not least you are in the right place! Keep asking questions, here, in the comments of newsletter recipes, and if you take my classes ask questions there too, sometimes everyone else wants to know the same thing but hasn't asked yet, and maybe one little thing makes all the difference!! Don't give up- delicious GF things are headed your way!
Hi Leslie! Because almond flour has a lot more fat than other flours you would want to combine that with another flour or reduce the amount of butter/fat in the recipe- to make sure your cookies aren’t greasy. Which specific recipe are you looking to modify?
Do you have a recommendation for a good GF sourdough starter?
Hi Denise, I have a GF sourdough starter that is mostly brown rice flour, with a little buckwheat flour mixed in. I basically follow this method https://www.kingarthurbaking.com/recipes/gluten-free-sourdough-starter-recipe but I use just brown rice flour in place of the King Arthur Measure for Measure flour they call for. You can also order a starter from Cultures for Health https://amzn.to/3U2FNtq if you'd like some extra insurance when beginning your sourdough! Sometimes I find that in stores like Whole Foods as well, but it's been a while since I've seen it on the shelf.
Thank you so much!!
Haha came here to ask the same question! I wanted to know the flour blend she uses.
Hi Erin!! I have a GF sourdough starter that is mostly brown rice flour, with a little buckwheat flour mixed in. I basically follow this method https://www.kingarthurbaking.com/recipes/gluten-free-sourdough-starter-recipe but I use just brown rice flour in place of the King Arthur Measure for Measure flour they call for. You can also order a starter from Cultures for Health https://amzn.to/3U2FNtq if you'd like some extra insurance when beginning your sourdough! Sometimes I find that in stores like Whole Foods as well, but it's been a while since I've seen it on the shelf.
Thank you!!
How can I substitute out so much white sugar or powder sugar for healthier choices?
Hi Zsa Zsa, It depends on what you're hoping to substitute the sugar with. I have great results substituting granulated coconut sugar or maple sugar in recipes that originally call for granulated sugar, that's an easy swap out 1-1, the results will vary in flavor but are generally good. If you're hoping to substitute with honey or a liquid sweetener things get trickier in baking because the amount of liquid is far greater, honey and maple syrup are far sweeter, and the acidity level in honey is far greater so it affects the chemical leaveners like baking soda and baking powder in the recipe, it's usually better to use a recipe specifically written for those sweeteners. If you'd like to use a sugar substitute I generally find that the blends, made from several different sugar substitutes made for baking work the best. King Arthur makes a good one https://amzn.to/3TaHQud and In the Raw has another one https://amzn.to/3FAkFX1 As for substituting powdered sugar, I like this article about substituting brown and powdered sugars https://www.kingarthurbaking.com/blog/2021/09/27/how-to-substitute-baking-sugar-alternative-for-brown-sugar-and-confectioners-sugar
I have been looking for gluten free biscottis and can’t find any so I thought maybe I could make some. Do you know about this?
Hi JIll, You came to the right lady! I have just come back from Tuscany and have gone a little gluten free biscotti crazy since!! I have a gluten free biscotti recipe coming out in my newsletter in a few weeks, just in time for cookie trays and holiday gifts!! Keep an eye out for it!!
I will!
How long in advance can you make pie dough and the best way to store it before rolling it?
Hi Amy! You can make it three days ahead and store it in in the fridge in an airtight container (or wrapped in plastic or beeswax wrap. I wrap mine in parchment first then use that same parchment to roll it out on. If you want to freeze it for up to 6 months you can either just wrap it and put it in an airtight container or roll it out on parchment paper, roll that up, then put that into an airtight container and freeze, similar to the frozen rolled pie dough sold in the freezer section of the grocery store only gluten-free!
Thanks!
I’m new to GF baking and I’m so bad at it. Where would a new baker start?
Hello LP, You are not alone!! There is definitely a learning curve in gluten free baking - when I started baking gluten free the results were well.... less than stellar. It really does get better!!!
I put together a list of 10 techniques that really help in gluten free baking they are different than the regular baking rules you may know - I send it out in a welcome letter when people join my newsletter! It's a PDF so you can print it out if you'd like and keep it around for reminders. https://mcusercontent.com/1dbebf0c18b82e429b50ee73a/files/1878da2a-c7d1-c60e-42d3-fe6fdbc96459/10_Secrets_GFREE_Baking_Freebie.pdf
Also, a few recipes that might be great for a beginner -
Gluten Free Chocolate Cake https://rachelciordas.substack.com/p/gluten-free-chocolate-cake
This cake is moist and I get much greater success than using any gluten free boxed mix - everybody needs a birthday cake!
Gluten Free Scones https://rachelciordas.substack.com/p/cherry-almond-gluten-free-scones
The texture of scones is perfect for gluten free baking - bonus, they are actually EASIER than gluten scones because they cannot get tough like regular scones do (it's the gluten that gets tough, you have none)
Gluten Free Coconut Milk Flatbread https://rachelciordas.substack.com/p/gluten-free-coconut-milk-flatbread
This is a fantastic place to start in the world of gluten free breads for a beginner. There's no yeast, it uses a ready made flour mix, and they are super quick to pull together, you can even use plain yogurt in place of the coconut milk if you'd like.
Last but not least you are in the right place! Keep asking questions, here, in the comments of newsletter recipes, and if you take my classes ask questions there too, sometimes everyone else wants to know the same thing but hasn't asked yet, and maybe one little thing makes all the difference!! Don't give up- delicious GF things are headed your way!
Rachel
Is the flour used in shortbread cookies the same amount when you use the almond flour as a substitute.
Hi Leslie! Because almond flour has a lot more fat than other flours you would want to combine that with another flour or reduce the amount of butter/fat in the recipe- to make sure your cookies aren’t greasy. Which specific recipe are you looking to modify?