More and more people are getting conscious of the things they eat. They prefer to eat healthy nowadays, especially with illnesses, diseases, and viruses going around and happening all over the globe.
There are tons of diets available, and one of those is going completely gluten-free. Gluten can trigger an autoimmune condition called celiac disease, wherein ingestion of gluten can damage the lining of the small intestines. Also, gluten has no essential nutrients, which is why a lot of people are now steering clear from it.
Today, we will discuss some of the things that you should remember when it comes to gluten-free baking. If you are interested in using gluten-free baking mixes the next time you bake, then make sure to keep on reading.
Start Small
You don’t have to go all out if it is your first time baking without gluten. It usually takes a lot of getting used to, so do not be frustrated if you do not get it right the first time. The key to successful gluten-free baking is to start small.
For example, you can start with simple recipes such as brownies, pancakes, and chocolate chip cookies. These recipes come easily, so you can simply add or remove some ingredients. Get a feel of what you need and want, and it’ll get easier from there.
Don’t Stray Away from the Recipe
It might be tempting to stray away from the recipe, but if you are not used to doing this just yet, then follow the recipe step by step. Avoid replacing all the ingredients with gluten and stick to what the recipe is advising you to use.
Once you have got a feel of everything, then that’s the time you can start omitting some ingredients and replacing them with gluten-free alternatives.
Proper Measurement is Key
Baking is a lot more complicated than cooking, and messing up on the measurements can spell trouble for you. If you are using a scale, make sure the tare is on zero before putting anything on it.
Measuring cups are ideal for liquids, so make sure to have those handy as well. Whatever you do, make sure that the way that you measure your ingredients is correct — exactly how the book or recipe does it.
Invest in a Cooling Rack
It would be best to invest in a cooling rack, as hot baked goods usually have a lot of steam. If this heat gets stuck inside the goodies, it can get pretty gummy, which can ruin the whole thing.
Don’t just allow the bread or cookies to cool in the pan. Instead, use a cooling rack, so you would not have to wait for it to cool down for a long time. A lot of gluten-free bakers swear by this technique, so go ahead and try it yourself.
In baking, especially when you’re switching to gluten-free baking, it’s alright to mess up from time to time, as this is how you learn. Don’t stress yourself up too much, and just enjoy the process!