#9: Gluten-Free Baking 101: Essential Techniques for Delicious Treats

Have you ever tried baking gluten-free bread, only to have it turn out dense and dry? Or made cookies that crumbled apart the second you picked them up? If you’ve struggled with gluten-free baking, you’re not alone!

Baking without gluten is completely different from traditional baking, but the good news? With the right ingredients, techniques, and a few simple tricks, you can make delicious, soft, and fluffy gluten-free bread, cakes, and cookies—without frustration.

In today’s episode, I’m sharing my best gluten-free baking tips to help you avoid the common pitfalls and achieve bakery-worthy results at home. Whether you’re brand new to gluten-free baking or just looking to improve your recipes, this episode is packed with game-changing advice!

Let's Recap: Gluten-Free Baking 101

1. Why Gluten-Free Baking is so Different

• Gluten is the structure-builder in traditional baking—it gives bread elasticity and helps cakes stay soft and fluffy.

• Without gluten, baked goods tend to be denser, drier, and more crumbly, but the right flour blends and techniques can make all the difference.

2. Choosing the Right Gluten-Free Flour Blend

• Single gluten-free flours don’t work the same way as wheat flour, so you’ll need a blend.

• There are two main options:
  1️ Store-bought gluten-free flour blends (Bob’s Red Mill 1:1, King Arthur, Cup4Cup) – Easy and reliable for most recipes.
  2️ DIY flour blends – If you want to customize texture, try mixing:

  • 50% whole-grain flours (brown rice flour, sorghum flour, oat flour) for flavor & structure.

  • 25% starchy flours (tapioca starch, potato starch, arrowroot) for softness.

  • 25% binding agents (xanthan gum, psyllium husk, ground flaxseed) to replace gluten’s elasticity.

3. The Secret to Soft and Moist Gluten-Free Cakes 🍰

• Hydration is key! Gluten-free flours absorb more liquid than wheat flour.

• Add extra eggs, milk, yogurt, or applesauce to prevent dryness.

• Let the batter rest for 15-30 minutes before baking—this allows the flour to fully absorb the liquid, creating a better texture.

4. How to Make Perfect Gluten-Free Cookies 🍪

• Use a mix of flours—too much starch makes cookies brittle, so a blend with almond flour or oat flour adds chewiness.

• Chill your dough for at least 30 minutes before baking to improve texture.

• Bake at a slightly lower temperature for a little longer to prevent overbrowning.

5. Gluten-Free Bread Baking Secrets 🍞

• Don’t expect the dough to look like regular bread dough—it will be wetter, more like a thick batter.

• Use a high-protein flour mix with psyllium husk or xanthan gum to add stretch.

• Let the dough rise longer than usual—gluten-free dough needs extra time to develop structure.

• Bake with steam—placing a pan of hot water in the oven while baking can help create a softer crust.

6. Avoiding Common Gluten-Free Baking Mistakes

🚫 Using only one type of flour – Always blend for better texture.
🚫 Skipping the binding agent – Xanthan gum or psyllium husk is essential for structure.
🚫 Not measuring flour correctly – Spoon and level instead of scooping to avoid dryness.
🚫 Not baking long enough – Gluten-free baked goods often need extra time to fully cook through.

Gluten-free baking doesn’t have to be complicated! With the right flour blends, extra moisture, and a few simple tricks, you can create delicious, bakery-quality bread, cakes, and cookies at home.

Experiment, don’t be afraid to try new blends, and most importantly—have fun with it!