Ingredients
In gluten-free baking (often dairy-free too), it’s crucial to know which gluten-free baking ingredients are best substitutes for conventional ones. Each gluten-free flour has its advantages, and different flour blends are suitable for bread, cookies, or cakes. Thickeners are also needed to replace gluten, which provides structure in regular baking. Even here, there are several different options, sometimes not obvious. Apple puree, flaxseeds, chia seeds, and various types of flour—there are many aspects to consider when cooking gluten-free.
Millet flour has been used in cooking for thousands of years, but its popularity as a primary ingredient in baking has increased in recent decades due to the rise in celiac disease and the desire to limit gluten in the diet. Millet flour is excellent for making bread, pancakes, flatbreads, and cookies. It pairs well with other gluten-free flours and starches.
Most sorghum varieties are grown as animal feed, but this grain is highly nutritious for humans too. It’s rich in iron, B vitamins, protein, and fiber. Sorghum is also a source of antioxidants, with recent studies showing higher antioxidant activity compared to many other foods. Its nutrients support artery health, help manage diabetes, and boost the immune system. Plus, sorghum digests slowly, helping balance blood sugar.
Buckwheat has gained popularity due to its high nutritional value. Despite its misleading name, it is gluten-free and rich in protein, fiber, B vitamins, magnesium, and other micronutrients. This makes it a favorite in health-focused diets, including gluten-free diets.
Rice flour is one of the most popular gluten-free ingredients available. There are two main types: white and brown rice flour. White rice flour is made from polished rice, where the outer husk is removed, while brown rice flour is produced from whole grain rice, retaining more fiber and nutrients.
Gluten-free chickpea flour, also known as gram flour or garbanzo bean flour, is made from ground chickpeas. For thousands of years, it has been a staple ingredient in the cuisines of the Middle East, India, and the Mediterranean.
Gluten-free tapioca flour, also known as tapioca starch, is widely used in baking for people with gluten intolerance. It is made from the root of the cassava plant, also called manioc.
Corn starch is another popular ingredient in gluten-free baking, prized for its affordability and versatility. Not only is it used extensively in home baking, but it also finds applications in industrial gluten-free food production and even in cosmetics.
Over 200 years ago, potatoes began to be widely cultivated across Europe, and around the same time, the production of potato starch started to take off. The pioneers of potato starch production were countries like Germany and the Netherlands.
Psyllium is the outer coating of the plantain seed, primarily used in culinary and wellness applications for its high soluble fiber content. This fiber absorbs large amounts of water, turning into a gel-like substance, which makes it a popular ingredient in gluten-free baking. It acts as a thickener and binding agent, improving the structure and softness of bread and baked goods.
Gluten-free bread is often the first thing people try to make when they eliminate gluten from their diet. But achieving a similar taste and texture to regular bread can be challenging. Finding the right combination of flours to create the perfect gluten-free bread mix, one that gives the bread the right texture and taste, took a lot of trial and error.
The history of sourdough dates back to ancient times. Unattended dough began to ferment, resulting in fluffier bread. Bakers gradually learned to maintain and use sourdough in baking. Using natural yeast was a laborious process, requiring regular feeding and careful temperature monitoring.
Apple puree is best known as baby food. Its delicate texture and pleasant taste are always appealing. For baking puree, I often add plums and bananas if they are no longer suitable for eating or are available at a discount. The sweetness of such puree increases, allowing you to avoid adding sugar to the dough, and the yeast has nutrition to make the bread rise more.
I blend four types of flour to create a mix that I always keep ready. This allows me to prepare crispy, delicate cookies at any moment, indistinguishable in taste from those made with regular flour. This mix is also perfect for certain types of pies where a crumbly texture is desired.
