I was desperate at the beginning. I ended up with raw cake or dry bread many times. It was like a science to make tasty gluten-free bread or cake. Everything has changed one day because I made my first tasty gluten-free cake and then another, and another…
During the time spent in the kitchen, I learnt that gluten-free cooking and baking is really different. I believe that following some rules can help us to bake gluten-free yummies. Here are some of my tips for my gluten-free baking and cooking.
- Use the middle rack in your oven for all my recipes. Unless stated otherwise in some recipe. Why? It is ideal for the most foods since allowing the hot air to circulate evenly around the food.
- Moisture is very important for gluten-free batter and dough. I put few ice cubes in the flameproof baking dish onto the bottom of the oven. When I want to bake crusty bread I use hot water instead of ice cubes.
- All ingredients have to be room temperature. I simply place them in a bowl with warm water for few minutes.
- Use stand mixer if possible. I am not saying that you will not be able to make my recipes without stand mixer but quality and prep time can be different. Stand mixer will help you to get smoother texture and avoid lumps. In addition, gluten-free batter and dough need a lot of air and stand mixer can help you with is job too. Beat the batter or dough for about 3 to 5 minutes to aerate it. I use KitchenAid because it is high quality brand.
- Do not open the oven during the first 20 minutes of baking.
- Properly grease or line tins with baking parchment.
- Gluten-free batter and dough can be very sticky and gummy; so don’t forget to scrape sides of your bowl down well as you blend or mix.
- Oven temperatures vary slightly from oven to oven. I use an electric (fan) oven, so if you use a gas oven the temperature can be approximately 20° C lower for a gas oven. For example: 180°C fan but 160°C gas. However, this is only my amateur estimation.
- Use a measuring set or a kitchen scale, (I prefer cup and spoon measuring set but I write also weight in grams for all my recipes)
- For the best result, follow my recipe instructions because even small change can make a big difference.
- I always use level of teaspoon, tablespoon, and cup. Heaped teaspoon, tablespoon or cup can cause complete change of recipe. For the best result just follow my instructions and measurements.
- If you chose different size of baking tin, tray…. baking/cooking time will be also different. For the best result choose the same size as stated in my recipes.