Mastering the Art of Gluten-Free Baking: Part One

Tis the season for holiday baking!Envision this...Flour flying through the air, sparkling rainbow colored sprinkles covering the counter tops, children begging to lick the beaters and bowls, and sticky frosting splattering the floor (makes my dog happy :-)This can be challenging for any baker, but add in the overwhelming variety of gluten-free flours and grains, the safety issue, and the added cost of gluten-free ingredients, and you've got a super challenge for the gluten-free baker.But, not to worry!I'm here to ease you in to gluten-free baking by offering you a few of my simple tips for mizimizing the challenges and maximizing the enjoyment of gluten-free baking this holiday season and throughout the year.This post is geared towards the novice gluten-free baker, but for those of you experts, please feel free to share your own favorite gluten-free baking tips in the comment section at the end of the article, because in this marvelous world of gluten-free baking, we are all here to learn from each other!Let's begin...

• First, and most importantly, use only certified gluten-free flours in your baking.  Research has shown that, unfortunately, many naturally gluten-free grains contain trace amounts of gluten above 20 ppm, due to cross contamination. Fortunately there are also many companies that test their grains and flours and certify them to be gluten-free.  I use a lot of Bob's Red Mill certified gluten-free grains in my baking which are found in many major supermarkets throughout the country. You can also check out the Amazon Store on Stuffed-Pepper to find an extensive selection of certified gluten-free grains and flours.
• Second, get inspired!!!  Start here at Stuffed Pepper by checking out all the amazing holiday cookies and other delectable baked good submitted by Stuffed Pepper Star Chefs. There are also many other wonderful gluten-free blogs on the internet where you can find inspiration.  I share some of my favorite gluten-free websites on my blog The Spicy RD here.  What are some of your favorites???
• Third, start small and aim big!  When I was new to gluten-free baking, I admit to being seriously overwhelmed by all the gluten-free flours on the market.  Today, I have a gluten-free grain "drawer" in my kitchen that you could probably go grocery shopping at, it's so extensive, but when you're first getting started, you need only a few ingredients.  Here's what I reommend: Brown Rice Flour and/or Sorghum Flour, Tapioca Flour/Starch, and Potato Starch (not potato flour). Add in xanthan and/or guar gum* and you're good to go! {*Note: Gums are what help give texture to gluten-free baked goods, but more and more gluten-free bakers are starting to experiment baking without gums, as some people do not digest them well.  Alternatives to gums will be discussed in part two of this series.}
• Fourth, come up with a gluten-free baking formula that works for you, so you can re-create gluten-free versions of your own favorite recipes. Here's what I have found works well for me as a starting point: Substitute ~2/3 part brown rice flour OR ~2/3 part sorghum flour OR ~1/3 part brown rice flour combined with~1/3 part sorghum flour PLUS ~1/3 part half and half combination of potato starch AND tapioca starch PLUS xanthan and/or guar gum as needed.  Are you still following me here???  Here's some clarification...For re-creating my family holiday favorite, Miss Hull's German Spice Cookies I started with 1 1/2 cups sorghum flour, 1/2 cup tapioca flour and 1/4 cups potato starch in place of 2 1/4 cups All Purpose Flour. Then I added 1/2 teaspoon xanthan gum.  Gluten-free dough tends to be wet and sticky, but this dough was super sticky so I added in another 1/4 cup of potato starch to get a better consistency.  The result?  I loved them, and my non-gluten-free testers gave them a big thumbs up.  Success!
• Last, but not least, take a deep breath and start baking! Looking back, it took me too long to start creating my own gluten-free baked goods.  Yes, you should definitely try making the recipes here on Stuffed-Pepper and other gluten-free blogs, but don't be afraid to experiment with your OWN gluten-free creations.  Some might not turn out as expected, but many will, and in no time at all you will be a gluten-free baking expert!

I hope these tips prove helpful, and please make sure to check out Mastering the Art of Gluten-Free Baking: Part Two in the new year, when Star Chef Gretchen Brown, of the gorgeous gluten-free blog, Kumquat discusses the amazing world of gluten-free grains and flours, alternatives to gums, and baking by weight as opposed to measurig your ingredients Hint: If you don't already own a kitchen scale, you'll definitely want to put one on your holiday wish list!I wish you and your families a healthy, happy, and delicous holiday season!