Gluten- free baking tips
Easy to whip up gluten-free/paleo sweet potato pancakes.
Article and photo by Catalin Varela
Gluten-free baking is both an art and a science, but definitely not impossible to master. With the chillier months upon us, don’t be afraid to experiment with the gluten-free world. If you aren’t gluten-free yourself, I’m sure your gluten-free friends/family/neighbors would love that you have accommodated for them!
It is okay to cut corners
In fact, I use a box mix for baked goods 99 percent of the time. Gluten-free box mixes are not hard to come by in health food stores and they are worth it. Simple Mills makes incredible box mixes for just about everything (pancakes, muffins, cookies) and all you have to do is add water, oil, and eggs.
This is obviously problematic if you or your family/friends have a nut allergy, but if not, nut flours are great for gluten-free baking. If you don’t have a pre-made gluten-free flour blend, you can absolutely make your own. Use the ratio 3:2:1, three parts almond flour, two parts tapioca flour and one part coconut flour in your recipes. This flour blend is also paleo.
You can’t “make” a recipe gluten free
You have a great recipe your grandmother made for you as a child. You figure you can just swap gluten containing ingredients for gluten-free options right? Well, not really. The cook time and temperature will be different, ratios have to change…you’re really better off finding a recipe that is specifically gluten free. Luckily, the internet (especially Pinterest) is riddled with them. Pull out Google!
Now that you have a little more information under your belt, happy gluten-free baking. Be sure to share the pictures of your tasty treats with us on Facebook and Instagram: @castlepinesconnection.