How you can successfully cook and bake gluten free
The need to explain and seek support for life without gluten can make the beginning of your gluten free journey a difficult time. So we’ve gathered some helpful tips and rules for you to follow in order to make it that bit easier – good luck!
General cooking advice
- Thoroughly clean the work surface in order to avoid a contamination with gluten.
- Read the recipes carefully and prepare all ingredients in the amounts specified. All kitchen utensils such as bowls, spoons, baking pans, mixer and other necessary tools should be nearby.
- Gluten free flour has different properties than conventional flour and therefore requires special recipes with different amounts of the ingredients.
- When following gluten free recipes it is incredibly important to use the right type as well as the exact quantity of flour - for this reason please follow the quantities as mentioned in the recipes meticulously.
- If you already have some practice it is easier to vary recipes by experimenting with other ingredients.
If you follow and apply these rules, nothing will stand in your way when you’re cooking and baking gluten free treats. So what are you waiting for?
Gluten free deep-frying – Dos & Don’ts!
Wonderfully crispy, deep-fired dishes are no problem for those following a gluten free diet – as long as you know how to prepare them!
We get to the heart of the Dos and Don‘ts:
- Be careful that meals containing gluten haven’t been cooked in the frying fat before.
- Oils, vegetable fats and lard are gluten free and can be used without hesitation.
- Deep-fry all food for as little as possible as it should be browned to a golden yellow colour.
- After deep-frying let the food sufficiently drip off on the paper towel.
In case of gluten free nutrition the following food is particularly suitable for deep-frying:
- Meat (create a breading using gluten free breadcrumbs)
- Fish and seafood
- Vegetables and potatoes in different preparation methods, as long as gluten free (fries, chips, fried potatoes)
- Fruit (with gluten free coating)
- Gluten free biscuits, desserts
Baking gluten free – little tricks, big effect!
Do you miss your favourite breads and cakes, but haven’t mastered the art of gluten free baking yet? Don’t worry – with a bit of patience, a little practice and a couple of tricks, you’ll have mastered making smooth and delicious gluten free doughs!
As normally the gluten is responsible for the fluffy cohesion of the dough, you ought to know a couple of things when you work a gluten free flour so you get the same result. You will see: Our recipes will be just as delicious - promise! You’ll soon be an expert in gluten free baking.
Gluten free baking made easy:
- Only use the type of flour and the quantities of ingredients as mentioned in the gluten free recipe.
- When working with gluten free dough more liquid is necessary than with the conventional dough. Follow the quantities in the gluten free recipe very closely.
- Keep in mind that the utilised ingredients have to have room temperature (except for shortcrust) and sieve all ingredients into powder form (flour, dry yeast etc.).
- Gluten free dough sticks stronger to your hands and utensils. It is recommended to coat the cake tins with baking paper and to grease or flour your hands when working the dough. In the case of short pastry, it helps to roll out the dough between two layers of baking paper.
- How does the oven work best? Convection ovens are suitable for baking biscuits (even on several levels), but are not ideal for baking gluten free bread. In fact, yeast dough dries out more quickly in them. Switch on the oven beforehand so it can reach the desired temperature. Try not to open the oven door in the first 15-20 minutes of baking.
Have a look at our gluten free recipes-platform to get inspired for delicious baking recipes.
Let the bread machine work for you
You can become a star baker with a bread machine, with no effort at all. The bread is mixed and baked automatically! There’s also a preprogramed option, which makes it possible to bake the gluten free white tin loaf and have it ready for breakfast. All you need to do is to put in the ingredients and set the bread type, baking mode, browning degree and time – et voilà. The machine makes all the rest!
Even when baking with the bread machine, there’s no limit to both sweet and savoury ideas: Pumpkin seeds, nuts, olives, tomatoes, dried fruits, fresh fruits, cinnamon. You can extend the basic dough at your own option. Have a read in the manual whether the ingredients can be added straight away or if they may be added after a certain pre-baking time.
Important basic rules:
- Always put the liquid ingredients into the container first.
- Measure the ingredients exactly by using electronic kitchen scales.
- Put yeast (or leaven) into the mixture at the end and never mixed with salt.
- After the bread is ready, turn it immediately out of the mould and let it cool down on a grid.
- Use lukewarm ingredients, when you bake straight away. If you bake using a pre-set time, i.e. during the night, the ingredients should be cold to avoid the yeast fermenting too early.
You can find many more bread recipes with bread machine on our gluten free Recipes Platform.
Gluten free supply
If gluten free bread is going to be eaten within a few days, it can easily be stored in a plastic bag in a cool and dry place for 2 to 3 days.
Gluten free bread, cake, pizza etc. have a long shelf lives if they are kept in the freezer. Freeze the fresh and cooled down pastries into freezer bags. Ideally, bread should be frozen in slices, so you can easily take out single slices, as you need. Whole loaves should be thawed at room temperature or put into the oven by 200°C for a couple of minutes. This way you will always have fresh gluten free pastries in your house.
Shortcrust biscuits keep longer if they are stored in a tin. On the other hand, special cake containers are ideal for tarts and cakes.
Following these tips means that nothing can get in the way of you cooking or baking delicious gluten free treats and meals!