GF baking

z above h 1

GF baking

by jules
(timaru)

Can I simply swap plain flour for GF flour in baking (while making sure all other ingredients are GF) & expect them to turn out fine?? i.e. Belgium biscuits

Hi Jules... It really depends.

You can usually try and swap gluten free flour for gluten free baking mix.

Gluten free baking mix contains binding agents like xanthan gum (a gluten replacement) to help stick or glue your foods together. It also contains a rising agent like baking powder so that you do not need to add extra.

Also just substituting potato flour or rice flour can be a little heavy, sometimes it is nicer to use blends.

I would experiment with different gluten free baking mixes. Or get a recipe for baking mix when you combine your own flours from home.

Hope this helps.
Lucy the gluten free kiwi.

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GF baking

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Oct 29, 2009
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Substituting flours in baking
by: Carol

I agree with many of the other comments - one has to try out different mixes.

I have found that Bakel's flour is the most successful when substituting for wheat flour in muffins, cakes and biscuits and scones. I make a regular scone recipe using Bakel's flour, a little xanathan gum (about half a teaspoon), Edmond's baking powder and extra liquid. They are delicious and enjoyed by all the family There are 3 GF members of my extended family.

When using Simple products my step daughter suggested that she has the best results using half baking mix and half bread mix. I found this was true for me too. I tend to use a little less than I would with regular flour.

I made belgian square recently substituting Bakel's flour for wheat flour and it was great.

I make my own GF flour mixes to have on hand when cooking fritters and so on. Commercial mixes are expensive so I keep them for baking.

Good luck - it is fun experimenting.

Carol

Oct 11, 2009
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I use Healtheries Bread Mix
by: Rachel

Hi,

I've been gf for 3 yrs, and started out substituting only rice flour (and everything was crumbly!) whilst living overseas where it was hard to find gf flour mixes.

Now I use Healtheries BREAD mix most of the time, b/c I don't usually have time or energy to stock diff flours and binding agents (xantham gum, etc) and mix them up, etc.

The bread mix is good for all-purpose b/c it DOESN'T have a raising agent in it, so you can use it in any recipe you have (from bread to crumbing to cakes, etc)--you just have to add the raising agent yourself.

When I use different brands of gf flour mixes, my recipes turn out differently, so it pays to experiment w/ diff mixes or making your own, so that you get the best results for your specific recipe. Like the other poster said too, I usually add more liquid to non-gf recipes, and they turn out fine.

Good luck!

Aug 14, 2009
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Swapping flour
by: Kitteny Pentland

I mostly use Heatheries Baking Mix and I generally use the same amount of flour. I always add an extra egg in cakes and a bit more liquid than the recipe says. Just like wheat flour, sometimes you need to add a bit more flour or a bit less depending on weather. Working toward the texture you would expect is the best way to go in all baking. Hope that helps.

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