10 Essential Tips for Gluten-Free Baking!
Gluten-free baking can be tricky, but with the right techniques, you can create moist, flavorful, and perfectly textured baked goods. Whether you have gluten intolerance or just want to experiment, these pro tips will help you achieve great results!
1. Swap White Sugar for Brown Sugar
Brown sugar absorbs more moisture than white sugar, helping gluten-free baked goods stay soft and chewy. However, all sugars are naturally gluten-free, so choose based on flavor and texture preferences.
2. Use the Right Flour Conversion
Gluten-free flours don’t absorb liquid the same way as wheat flour. As a general rule:
1 cup of wheat flour ≈ 140g gluten-free all-purpose flour
Adjust liquids if needed to prevent dryness.
3. Make Your Own Gluten-Free Flour Blend
For a balanced flour mix, use:
• 40% Whole Grain Flours (brown rice, sorghum, buckwheat, quinoa)
• 60% White Flours/Starches (white rice flour, tapioca, cornstarch, potato starch)
4. Boost Rise with Baking Powder
Gluten-free baked goods need extra lift! Add 1-2 tsp baking powder per 140g gluten-free flour for a lighter texture.
DIY Gluten-Free Self-Rising Flour:
250g gluten-free flour
12g baking powder
2g salt
5. Smart Flour Swaps for Small Amounts
If a recipe calls for 2-4 tbsp wheat flour, swap it directly with:
Nut flours (almond, coconut, peanut) for richness
Rice flours (white or brown) for a neutral taste
6. Use Buttermilk Instead of Milk
For moisture, flavor, and better rise, substitute buttermilk for regular milk. It reacts with baking soda, giving baked goods a lighter texture.
7. Add Xanthan Gum or Guar Gum for Structure
Since gluten provides elasticity, add ½-1 tsp xanthan gum or guar gum per 140g gluten-free flour to prevent crumbly textures in cakes and bread.
8. Use Egg Whites for Extra Moisture
If your dough feels dry, mix in extra egg whites. They help bind the ingredients, replacing gluten’s structure and preventing crumbling.
9. Bake at a Lower Temperature
Gluten-free baked goods tend to brown too quickly but may stay raw inside. Lower your oven temp by 10-15°C (25°F) and bake 10-15 minutes longer for even cooking.
10. Measure by Weight, Not Cups
For accuracy, use grams instead of cups. Gluten-free flours vary in density, and weighing your ingredients ensures consistent results.
Bonus Tip: Test & Adjust!
Gluten-free baking requires experimentation. Adjust ingredients based on the texture, and don’t be afraid to tweak recipes!
What’s your favorite gluten-free recipe? Let me know in the comments! 
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