Whether you’re following a gluten-free diet yourself or will be cooking for someone who is, check out these handy tips so you can be sure that your culinary creations can be enjoyed by all.
Gluten-free baking tips:
- One of the biggest concerns with gluten-free baking is cross-contamination and the use of ingredients with hidden gluten. If you are using a stand mixer that has had gluten-containing flours in it, be sure to properly wash and sanitise the machine’s entire interior and exterior before you use it. The same goes for measuring cups, baking pans and cooling racks.
- If your utensils are wooden or plastic and are well-worn, consider buying new ones to use specifically for gluten-free baking.
- Always read labels. There can be hidden gluten in things you would never expect. Some of the most surprising culprits include flavouring extracts, cooking oil sprays and even some types of chocolate chips and sprinkles.
- Gluten-free biscuits should be packaged and plated separately from biscuits containing gluten. Some people are less sensitive than others, but people with coeliac disease can become very ill if their food comes into contact with gluten.
- Biscuits without gluten can be quite fragile, so take extra care while packaging and transporting them.
- Use a good flour blend or follow a recipe that has been tested when baking.
- Use arrowroot starch, cornflour or sweet rice flour to thicken gravies; these can actually be better thickeners than many wheat-based flours anyway, as they tend to be less lumpy.
Bonus seasonal tip
- Bread sauce and stuffings don’t have to be avoided; simply make breadcrumbs from your favourite gluten-free bread.
- When icing your Christmas cake, be sure to check that the marzipan and icing are gluten-free as well. These can sometimes contain flour to keep the icing from becoming too sticky.