Have your cake and make it gluten-free, too! Here are some tips, tricks and substitutes for working with the different tastes, textures and techniques of wheat flour alternatives:
1. Use a blend of gluten-free flours. A combination of protein flours (such as brown rice or sorghum) and starchy flours (like potato starch or cornstarch) will yield better results than using just one gluten-free flour.
2. For a crispy crust and a mouth-pleasing “chew,” tapioca flours are the way to go.
3. Gums like xanthan gum or guar gum are essential—they replace the function of gluten in baking. If a recipe calls for 1 tsp. of xanthan gum, you can use 1 ½ tsps. of guar gum instead, or ½ tsp. of each.
4. Gluten-free batter and dough are a little softer and wetter.
5. Traditional ovens are better for gluten-free baking than convection ovens, which can bake too hot and too fast. If you must use a convection oven, lower the temperature by at least 25 degrees.
Source: Bob’s Red Mill
