by Kayley Gamm, RD, LD
May is Celiac Disease Awareness month. Celiac Disease is a disease in which a person is unable to tolerate gluten, a protein in wheat, causing stomach upset, headaches, joint pain and many other symptoms. One in 100 people have Celiac Disease around the world.
While the options for gluten-free items continue to grow, many people still want to bake items from scratch at home. Here are some tips to get the most success out of gluten-free baking:
- If a recipe calls for less than 4 tablespoons of flour, you can substitute with the gluten-free flour of your choice.
- You can make your own all-purpose gluten-free baking mix by combining 40% whole-grain flour such as brown rice, quinoa, corn or buckwheat flour and 60% white flour or starch such as white rice, arrowroot or potato flour or corn or potato starch. This baking mix can be substituted for flour with gluten at a ratio of 1:1 for all recipes.
- Another way to convert from flour with gluten to gluten-free flour is by weighing. 1 cup gluten flour is equal to 140g of gluten-free flour.
- To help your recipes rise, add 1 to 2 teaspoons of baking soda for every 140g flour.
- Xantham gum will add volume to breads. Add 1/2 to 1 teaspoon for every cup of your all-purpose gluten-free baking mix.
- If your recipe is a bit dry, try switching out white sugar for brown sugar; this will add moisture to the final product.
Here is a recipe for an all-purpose gluten-free baking mix to get you started!
Gluten-Free Baking Mix
Makes 9 Cups
All you need:
4 cups brown rice flour
2 cups white rice flour
2 cups potato starch
½ cup tapioca starch or flour
½ cup corn starch
5 tsp xanthan gum
All you do:
Mix all ingredients together in a bowl using a wire whisk. Store in an airtight container in the pantry or in the refrigerator for longer storage.
Kayley Gamm, RD, LD, graduated with a Bachelor of Science in Community Medical Dietetics from Viterbo University in La Crosse, WI. After graduation, she moved to Quincy, IL where she worked as both an inpatient and outpatient dietitian. While in Illinois, she developed a diabetes education program as well as a community-based wellness program. She then moved to Medford, OR, where she spent a year and a half as a diabetes educator. For the past year and a half she has been living and working in New Zealand. Kayley has a passion for program development and community education. Her most recent project was starting a medical clinic in Addis Ababa, Ethiopia. There, she acted as medical director and developed a telemedicine program to bring nutrition education to the country. Kayley grew up in Mantorville, so returns to the Rochester area to be closer to family and friends. In her free time, she enjoys being outdoors, reading and eating at new restaurants. For more posts from Kayley, click here.