Baking can be difficult at the best of times.
You can’t just chuck in a bunch of the right-sounding ingredients, shake it all up and accidentally bake something beautiful.
And here’s the kicker:
Gluten-free baked goods are the worst.
Strange thing for a gluten-free baker to say?
Let me clarify:
Gluten free baked goods can be way complicated to make…
…and if you don’t know what you’re doing, or you get it wrong, they can be soggy, dry, wierd tasting, or boring as hell (and sometimes all of those things at once – don’t even ask me how).
I’ve been experimenting with gluten free baking since I cut out wheat in 2014, and there have been some absolute disasters along the way.
To be honest, I’ve probably had a baking disaster this week. Even now, I experiment a lot with gluten free baking recipes – and, once you’ve mastered the basics, I encourage you to do the same.
To get started, you should sign up to recieve a free copy of my eBook, Gluten Free Baking 101.
In it, you’ll find a bunch of advice about gluten free baking, from a breakdown of the best flour substitutions to info about gluten free baking methods, PLUS six bonus gluten free bakes that you won’t find anywhere else (not even here on Bake + be Happy).
So go ahead and sign up below:
Now that you’re signed up, get started with gluten free baking buy investing in some of the essentials in my gluten free baking shop:
The items in my shop are sold under Amazon Affiliate links. That means that if you want to make a purchase, you can just click through to Amazon and order there as normal. If you make a purchase through my link, I’ll get a small comission from Amazon (at no cost to you). I only reccomend things that will genuinely help you to bake better gluten free goodies. You can see my full disclaimer policy and T&Cs here
Shop gluten free baking essentials by category:
Gluten Free Baking Ingredients
Getting the ingredients right is key to gluten free baking. You’ll need a substitute for wheat flour, and a single ingredient usually won’t replace it like-for-like. Most gluten free baking recipes either combine ingredients to replace the wheat flour in a recipe, or call for a pre-mixed gluten free flour blend. In my ingredients shop I’ll show you my recommendation for where to get the best quality staple ingredients, at the best price.
Gluten Free Baking Equipment
Gluten free baking doesn’t any specific equipment you wouldn’t use in traditional baking, but if you’re baking for a celiac, separate equipment can be the easiest and safest way to avoid cross-contamination. Gluten free baking can also require precision measuring – the alchemy of combining ingredients to replace wheat flour can be an exact science, and the use of a digital scale and a good set of measuring spoons is essential.