As the challenge continues for both eating and baking for gluten free lifestyle, it’s nice to see that there are more options available. Both taste and texture are also improving and gluten free bread doesn’t have to taste like cardboard. I think what I was missing the most about a gluten free diet is the crunch crispy of bread and pizza. And with more options available now, it’s great to be able to go out for pizza that’s gluten free which has both a great crunch and delicious taste. There are now places that understand the concerns of celiacs and take the precautions to prevent cross contamination both in preparation and baking and even have a separate oven so wheat pizzas and GF pizzas are baked separately.
Taking the concept of baking goods and bring them home, for the inspiring cooks learning to bake gluten free takes time and patience. You have to learn the hard way. Reading recipes, blogs and learning helpful hints, eases the process. There are a wide variety of gluten free flours to use. Understanding that various gluten free flours have different properties and how to combine them so they complement each other is important. You may have different combination for different baked goods. For muffins, its important to me to enjoy a tasty muffin that also has great texture- light and fluffy. For our Indulgable muffins, it was trial and error to get the end result we wanted for our gluten free and wheat eating customers. Originally we started off with our cookie cup mix which was predominately white rice flour.
This works for our cookie cups crusts as it’s combined with both chocolate and mascarpone cheese, hiding the gritty taste of the white rice. But with muffins they should have a fluffy texture. This was a challenge and after consistent trials we came up with our basic muffin flour mix which we also use for our biscotti as well as our cookie cup base. Indulgable basic flour mix now as follows:
Blend well with whisk.
I have found that the flour needs some enhancers to help with texture and use 1/2 teaspoon each of Xanathan Gum and Guar Gum.
This is good start to tackle gluten free baking. For Indulgables the process of experimenting doesn’t stop. Being gluten free doesn’t mean you have to sacrifice flavour, texture or nutritional value. We continue to work with other flours that could potentially bring other attributes as increasing nutritional value, and fiber. As we develop we will keep you updated to our process and perhaps we might as you for your comments, so keep following. Good luck with your baking .