Gluten-Free Baking Tips & Tricks | (2024)

Gluten-free baking is a chemical experimentation and therefore, it’s recommended that recipes are followed as closely as possible. Below you will find some extra tips and tricks for gluten-free baking. These give advice on additional ways to improve recipes, and suggestions for substitutions for bakers who have an additional allergy, intolerance or autoimmune condition.

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Baking Times

Baking times can vary depending on the type of pan you use. Make sure to check the manufacturer’s advice of the pan you’re using and use the pan that for which your particular recipe is calling. Oven temperatures can also vary from kitchen to kitchen, so it is important to tune or test. Essential to this is purchasing an oven thermometer and adjusting the temperature accordingly. Lastly, placing your baked goods in the center of a pre-heated oven will help with even baking. Remember, baking times for gluten-free foods vary greatly, and it’s important to keep a constant eye on your creation to monitor for the colors and textures that indicate doneness. These recipes often call for longer baking times at a lower temperature compared to traditional recipes.


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.


Gluten-free grains and starches have a shelf-life, so it’s recommended to buy them in smaller quantities and store in the refrigerator or freezer to prolong the essential properties of your ingredients. Some flours can even be made at home buy purchasing the whole grain and then processing with a coffee grinder.

To avoid baked goods becoming soggy, transfer to a wire rack as soon as possible after baking to ensure that they cool properly. Left-overs can then be frozen to preserve freshness, just make sure to thaw them completely before eating.

Leavening & High Altitude

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used. Dissolving leaveners in liquid prior to adding to dough will give a better rise to the product.

Gluten-free baking at high altitude requires less liquid and either a higher oven temperature or a longer baking time. Start with omitting 2 tablespoons of liquid and increasing the oven temperature by 25° F.


There are many ways to increase moisture in a recipe. In general, recipes that call for pureed fruit, sour cream or yogurt are ones you can rely on for a moist product. In case your recipe does not call for these things, using brown sugar instead of white sugar to add moisture. Honey and agave as a sugar substitute can enhance moisture as well, but be aware that you should cut down slightly on the other liquids you are using in the recipe, as honey and agave are not solid ingredients. Adding an extra egg or oil can also help, but use caution.


Substituting 1/4 cup ground flaxseed in 1/4 cup water for 1/4 cup flour will increase nutrition in any recipe.


As you probably know, gluten is the ingredient most responsible for the structure of baked goods in traditional recipes. Using dry milk solids or cottage cheese in a recipe can help mimic glutenous structure. Sometimes using the moisture tricks listed above will also solve structure problems with products that come out too dense and crumbly. It’s important to avoid over-kneading or -beating gluten-free dough, as there is no gluten to develop with kneading.



Try to use butter substitutes that come as a stick, rather than in a tub as these will contain a similar amount of moisture than regular butter. Shortening, coconut oil, olive oil and silken tofu are all suitable substitutes. Using combinations of these ingredients will work best.


Store bought egg replacer is a good option for substitution. Alternative ingredients include milled flax seeds, silken tofu, mashed bananas or figs. Milk can also work if boosting with additional baking powder. If using flax seed, it must be milled and combined with hot water before using.


Coconut, soy, rice and nut milks can be substituted for regular milk.


3/4 cup honey can be substituted for 1 cup of granulated or brown sugar, if liquid in the recipe is reduced by 1/4 cup. Maple syrup, brown rice syrup and agave can also be used instead of honey.

Gluten-Free Baking Tips & Tricks | (2024)


What is the secret to gluten-free 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.

What to avoid for gluten-free baking? ›

Some baking ingredients that contain gluten (and thus are not suitable for a gluten-free diet) include:
  • Wheat.
  • Semolina.
  • Spelt.
  • Durum.
  • Emmer.
  • Einkorn.
  • Rye, sometimes referred to as pumpernickel.
  • Barley.
Mar 29, 2021

How do you keep gluten-free baking moist? ›

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

What are the challenges of gluten-free baking? ›

One of the main challenges in making gluten-free bread is achieving the same texture and rise as traditional wheat bread. Gluten provides the structure and elasticity that allows bread dough to rise and hold its shape, so gluten-free doughs can be sticky and difficult to work with.

What gluten free flour is best for baking? ›

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.

Should I let my gluten-free cake batter rest before baking? ›

Let Your Batters & Doughs Rest

We recommend covering your batters and doughs and letting them rest for at least half an hour. Note: This will also help batters become thicker and doughs to firm up.

What vegetables are not gluten-free? ›

Like fruits, all fresh and frozen vegetables are naturally gluten-free. Vegetables that have been processed and prepared frozen potatoes may contain gluten, so read the labels carefully.

How to bake completely gluten-free? ›

For gluten-free baking, we like brown and white rice flours, which are versatile and mild-flavored. Brown rice has a heartier texture that works well in pancakes and muffins, while white rice is lighter and best for cakes. Millet flour has a warm, pleasant flavor, and oat flour is slightly sweet.

Why are gluten free baked goods so dry? ›

Some gluten free flours will produce a cake which is on the dry side. This might be due to the lack of gluten but can be for many other reasons. Lots of gluten free flour is rice based and this can result in a dry and slightly gritty texture.

How much longer do you bake with gluten free flour? ›

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.

What does cream of tartar do in gluten free baking? ›

A: Yes, cream of tartar can be used in gluten-free bread recipes to improve dough stability and rise.

What holds gluten-free cookies together? ›

Binding agents (such as xanthan gum, guar gum, or flax) help give gluten-free baked goods the elasticity needed to create structure — so if your favorite gluten-free flour mix doesn't contain one, you'll probably want to add one.

What is the key to gluten free baking? ›

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture. The best way to do this? Longer baking times.

What is the trend in gluten-free bakery? ›

Gluten-Free Bakery Market Insights

Global Gluten-Free Bakery Market size was valued at USD 1.82 billion in 2022 and is poised to grow from USD 2.02 billion in 2023 to USD 4.58 billion by 2031, growing at a CAGR of 10.80% during the forecast period (2024-2031).

What are three cons of gluten-free? ›

As a result of processing, gluten free foods are more likely to be low in essential nutrients such as calcium, fibre, iron and vitamin B12.

What is the trick to making good gluten-free bread? ›

Tips and Techniques to make better Gluten Free Bread
  1. Use psyllium husk powder.
  2. Let the dough rest (not exactly the same as a bulk proof)
  3. Mix or knead thoroughly.
  4. Use less yeast.
  5. Bake in a tin with tall sides.
  6. Bake for longer, often at a lower temperature.
  7. Create steam in the oven.
  8. Use the tangzhong or scalded flour method.

Can you replace all-purpose flour with gluten free flour? ›

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.

What's the key ingredient to cut out to be gluten-free? ›

A gluten-free diet excludes any foods that contain gluten, which is a protein found in wheat and several other grains. It means eating only whole foods that don't contain gluten, such as fruits, vegetables, meat and eggs, as well as processed gluten-free foods like gluten-free bread or pasta.

What additive is used in gluten free baking? ›

Using xanthan gum helps provide some of the stickiness that gluten free goods lack, replacing some elasticity. Xanthan gum mimics some of gluten's most essential properties by sticking to flour and its moisture. This helps create moist goods that hold their shape after being baked.

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