Recipe: Flourless Fudge Cookies (dairy & gluten free - but really good!) - The Food Hussy (2024)

FAQs

How does gluten-free flour affect baking? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Flavor. New bakers should try adding extra vanilla and/or spices to recipes. Gluten-free flours often have unique tastes, and adding additional flavoring to recipes will help cover up these unfamiliar flavors.

What's the best gluten-free flour for baking? Bob's Red Mill gluten-free 1-to-1 baking mix is my favorite gluten-free all-purpose flour blend for baking. It has a mild texture and plenty of "stick" thanks to a blend of sweet rice flour, brown rice flour, and sorghum flour, plus some starches and xanthan gum.

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

Baking soda is a pure chemical compound, known as sodium bicarbonate. It is an alkaline substance and requires an acid to activate its leavening properties. When combined with an acid (such as vinegar, lemon juice, or yogurt), it produces carbon dioxide gas, which causes the batter or dough to rise.

Best Overall: Bob's Red Mill Gluten Free 1-to-1 Baking Flour

This mix, which has all recognizable ingredients (including sweet white rice flour, which is the main ingredient in mochi, a nice light, powdery, starchy flour that doubles as a binder), worked well in all three of our tests.

Gluten-free goods tend to brown faster and take longer to cook through. So they need to be baked at a slightly lower temperature, for a slightly longer time. Every recipe is different, but in general, try lowering the temperature by 25 degrees and baking the item for 15 minutes longer.

When to Swap All-in-One Gluten-Free Flours for Regular Flour. These gluten-free flour blends substitute well in batters that use baking powder and/or baking soda to leaven—such as cookies, muffins, and cakes—along with batters that are wetter in texture, like pancakes and quick breads.

Substitute by weight, not volume. Moreover, because they are finer, they weigh less than all-purpose flour, so it is a good idea to substitute your blend for the all-purpose by weight, rather than by volume. If the original recipe calls for 260 grams of all-purpose flour, substitute with 260 grams of your blend.

How do you adjust the baking time on gluten-free flour? ›

Adjust baking times and temperatures: Gluten-free baked goods may require different baking times and temperatures than their gluten-containing counterparts. Set your timer for 5 minutes less than you would for a gluten-containing item or recipe from legacy cookbooks.