Gluten-Free Baking : This is how you replace wheat flour

Wheat flour used to be indispensable in baking, but today it’s different: gluten-free recipes are a hit. So that you too can bake without wheat flour, we will show you real alternatives for your gluten-free art of baking.

Nobody should have to go without fresh baked goods. Celiac disease, also known as gluten intolerance , is often the trigger for a change in diet. But there are also people who generally eat less gluten and want to eat a more balanced, varied and healthier diet. Gluten-free recipes make it easy to live without wheat flour, because conventional flour can be easily and easily replaced with gluten-free foods. You can find out which foods are included here.

What is gluten and what does it contain?

Gluten is found in cereals such as rye, oats, wheat, spelt, unripe spelt and barley. It is composed of proteins, hence the name gluten protein, under which gluten is still known. The gluten protein is an important component in every dough. It takes care of water binding in the dough, elasticity and long-lasting freshness. Without the addition of gluten, our baked goods would become brittle and fall apart. But your baked goods can also succeed without the gluten.

An alternative is needed for gluten-free baking , which is not easy to find at first, because spelled, rye and wheat flour cannot be replaced 1:1. If you bake gluten-free , you are missing the binding agent of the classic flour mixture, which can be compensated for by a certain mixing ratio of the ingredients. To do this, the next time you make gluten-free muffins, cakes, cookies, breads, and other baked goods, use the following mixture to replace the flour: A binding agent, a gluten-free cornstarch, and two gluten-free flours; gluten-free flour is often sufficient.

Keep in mind that a gluten-free dough mix requires more liquid and is therefore not as firm as a gluten-containing dough. Be sure to stick to the mixing ratio of gluten-free ingredients so that you don’t end up with a hard or dry pastry. Also pay attention to the baking powder, because not every baking powder is gluten-free. We recommend the gluten-free cream of tartar baking powder. And finally: When baking, set the oven to top and bottom heat to prevent your pastries from drying out in the oven.

Alternatives to wheat flour

Before you decide on gluten-free flour, you should inform yourself in advance about the differences between the gluten-free alternatives. There are numerous gluten-free flours, binders and starches . Some starches also act as binders and vice versa. Combine the individual components as you wish and try out the different flavors.

Gluten-free flours:

  • Millet flour: The flour is ideal for sweet pastries and quick and light breads. The reason for this is the sweet, mild taste.
  • Amaranth flour: Amaranth flour is ideal for hearty dishes such as pizza and quiche. The aroma of the flour is slightly earthy and nutty. Here you should make sure that you use a little more water or oil when baking to avoid a dry dough.
  • Quinoa Flour: This flour is obtained from the seeds of the quinoa plant. It is very rich in protein and has a nutty, slightly bitter aroma – perfect for savory pastries.
  • Soy flour: Soy flour is not only great for gluten-free baking, it also serves vegans as an excellent substitute for eggs. The flour has an unmistakable, nutty taste, which is why it is primarily used for pancakes, breads and cakes.
  • Almond flour: With its nutty character, almond flour can be used in many ways and is a true all-rounder in gluten-free cuisine.
Gluten-free starches:
  • Cornstarch: With cornstarch you can easily thicken sauces, puddings or creams. It is versatile and has a very mild taste.
  • Rice flour: Whether for sweet or savory baked goods, rice flour also tastes very mild, which is why it is particularly good to use for baking recipes.
  • Potato flour: With potato flour, you can make moist pastries with a nice texture. But you are also well positioned with potato flour as a thickening agent for soups and sauces. Tip: Potato flour made from sweet potatoes is particularly suitable for sweet baked goods.
  • Wholemeal Rice Flour/ Brown Rice Flour: This brown flour is made from the whole grains of brown rice. The resulting intensive taste is worth experiencing in both sweet and savory pastries.

Gluten-free binders:

  • Guar gum: Liquids such as water are bound very well with the help of guar gum. Already half a teaspoon in a cup of the flour is enough to let the dough swell.
  • Tapioca flour: Tapioca flour is obtained from manioc roots. It can be used in many ways due to its neutral taste. The addition of flour makes the dough nice and light. Mix a tablespoon with some water and add it to the batter.
  • Chia seeds: Chia seeds are healthy. They contain a lot of roughage, which our body needs for a well-functioning digestion. The contained fatty acids are important energy suppliers for the body. The properties of the binder are ideal for thickening and binding dough. Mix one tablespoon of ground chia seeds with three tablespoons of hot water.
  • Linseed: Linseed has a similar effect with the same mixing ratio. Test them out!
  • Eggs: This binding agent takes on several important functions when baking. Eggs are not only a natural binding agent, they also give the dough enough moisture.

Crystal Waston MD

Crystal Waston has a degree in Cross Media Production and Publishing. At vital.de she gives everyday tips and deals with topics related to women's health, sport, and nutrition.

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