This page is a collection of tips and techniques for gluten
free baking and cooking, as well as other issues such as substitutions for
dairy, eggs, and sweeteners. As always, results may vary depending on the
recipe so don’t give up. Keep baking, tweaking, and adjusting until you get
your desired result.
Xanthan Gum &
Guar Gum
Xanthan gum is a
corn-based, fermented product. It's made by fermenting corn sugar with a
microbial called "Xanthomonas campestris." It's used extensively in
the food industry to make products thicker and it's a common ingredient in
gluten-free recipes. If you use too much xanthan gum you may notice a heavy,
gummy or even slimy texture in your baked goods. If you use too little, your
baked goods will be crumbly so measure carefully. If you have allergies or
sensitivity to corn, you may need to avoid xanthan gum so check with your physician.
Guar gum comes from the seed of bean-like (legume) plant,
sometimes referred to as the Indian tree. It is high in soluble fiber and has
been said to have 8 times the thickening power of cornstarch. Although it is
usually 3 times cheaper than xanthan gum, be advised that guar gum is a high
fiber product and has been associated with gastrointestinal upset in some
people. Make sure to measure carefully to avoid heavy baked goods.
Yeast
When using yeast in gluten free bread, make sure to allow the dough to rise at least 30 minutes to allow the xanthan or guar gum to set. Using active dry yeast instead of instant will allow the dough to rise at a preferred slower rate.
Dairy Free Substitutes
Whipping Cream:
Dairy free brand at grocer (usually soy or rice based) or
recipe below:
1/2 cup dairy free milk
1/4 tsp vanilla
1/2 cup oil
1 tbsp honey
pinch of salt
In a blender, combine dairy free milk and vanilla. Keep blender running and
drizzle in the oil until the mixture becomes very thick. Blend in the honey and
salt.
Condensed Milk
3 cups dairy free milk
1/2 cup sugar
GF vanilla
pinch of salt
Place milk and sugar in a saucepan. Cook over medium-low heat, stirring
constantly, until the volume is reduced to 1 cup. Add salt and GF vanilla to
taste. Store in a glass jar in the refrigerator.
Evaporated Milk
CF evaporated milk is made by putting dairy free milk in a
saucepan and cooking over medium-low heat, stirring constantly, until the
volume is reduced by half. Cool before using.
Cream Cheese
Tofutti brand cream cheese (contains soy)
Sour Cream
Tofutti brand sour cream (contains soy)
Any dairy free yogurt
Dairy free mayonnaise plus 1 TBSP sugar
Eggs
1 TBSP Applesauce mixed with 1 tsp. of water replaces 1 egg
Ener-G brand egg
replacer mixed with water or SoDelicious
coconut milk coffee creamer
Mix 1 TBSP ground flax seed in 3 TBSP hot water and set
aside 10-15 minutes. This will replace 1 egg
Milk
Almond, Hemp, Coconut, Soy, Rice
Butter
Earth Balance Buttery Sticks (contains soy)
Earth Balance Spread (does not contain soy)
Sugar Substitutes
Agave *
It is extracted from the agave cactus and is sweeter than sugar.
3/4 cup will replace 1 cup of sugar
reduce liquid in baking recipes by 1/3 to 1/2 and reduce oven temperature by 25
degrees
Brown Rice Syrup*
It is made from brown rice and a culture that is cooked to a syrup. It is half
as sweet as sugar and very good for baking or cooking. Read the label: some
brands have corn syrup. Some have barley malt which is not gluten free.
1 1/4 cup replaces 1 cup of sugar
reduce liquid in recipe by 1/4 and add 1/4 tsp. baking soda for each cup syrup
used
Date Sugar*
A whole food sweetener made from dried ground dates. It does not dissolve but
it is great for baking and crumb toppings. It burns easily so use with
discretion.
Equal in cup by cup measurement with sugar with no recipe adjustments.
Maple Syrup*
It is the boiled sap of sugar maple trees. Grade A is light, Grade B is
stronger in flavor. Look for organic brands to avoid chemical residues some
companies use to keep the trees tap holes open longer for extraction of the
sap.
1/2 to 2/3 cup will replace 1 cup of sugar
Reduce liquid in recipe by 1/4 and add 1 tsp. baking soda per cup of syrup.
Reduce salt in recipe by 1/4 tsp. per each 1/4 tsp. baking soda
Molasses*
It is a by-product of refining sugar cane. Use unsulphured molasses to
ensure no sulphur dioxide was used in the extraction or as a preservative.
Blackstrap molasses has a high amount of iron and calcium but it is not very
sweet so I avoid it as a sweetener.
1 1/3 cup replaces 1 cup of sugar
Reduce liquid in recipe by 6 TBSP and add 1/2 tsp. baking soda per cup of
molasses. Do not substitute more than half the sugar in a recipe with molasses.
Honey
A simple sugar made by bees that is sweeter than sugar, so less is needed.
1/2 cup will replace 1 cup of sugar
Reduce liquid in a recipe by 1/8 and reduce oven temp by 25 degrees. May need
to bake a little longer.
Sugar Cane Juice
It is the unrefined evaporated juice that comes from crushing fresh cut sugar
cane. Muscovado, Rapadura, and Sucanat are darker because the molasses
has not been separated during the crushing of the sugar.
Equal in cup by cup measurement with sugar with no recipe adjustments.
The sweeteners above marked with an * asterisk contain more complex sugars. They are
absorbed more slowly by the body and are less likely to disrupt blood sugar stability. As
with all foods, check with your physician before consuming if you are diabetic
or are concerned about sugar intake.
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