Gluten Free Baking Recipe

I came late to gluten free baking, but now I’m into it, I just can’t stop. It’s a rare evening when the oven doesn’t go on for some gluten free cake, muffins, cookies or some other goodie.

The fact that our toddler loves to bake too doesn’t hurt – there’s little that’s as much fun as getting covered in (gluten free) flour with a giggling ankle-biter.

The obvious challenge with gluten free baking is how to recreate the properties of wheat flour, which has led me to try all sort of interesting flours such as gram flour (chickpeas), rice flour, tapioca starch, soya flour, corn starch, buckwheat flour, sorghum flour, teff flour, potato flour, sweet potato flour…

Then there’s the other baking stuff to add to it, like ground flaxseed, xanthan gum, and various other powders. The cakes and biscuits I turn out might be inedible, but I have a heck of a lot of fun making them! ;-)

Egg free and dairy free baking too!

Many of these recipes are egg-free and dairy-free too, in case that’s a problem for you (and believe you me, if you thought gluten free baking was a challenge!!!) Iif you’re creatively inclined, you may be able to improve upon the texture of some recipes by adding in an egg or dairy product where I’ve had to leave it out.