Tips for gluten-free baking
Just because you’re eating gluten-free doesn’t mean you need to give up on yummy baked goods! One thing to keep in mind is that gluten-free baking requires a gluten replacement to help maintain the structure of baked products. Make sure to avoid the following ingredients:
- Wheat flour or kernels (wheat berries)
- Wheat bran
- Wheat germ
- Wheat starch
- Cracked wheat
- Sprouted wheat
- Oats (unless labeled gluten-free)
- Malt or malt powder
- Brown rice syrups (may contain barley enzymes)
Remember, wheat-free doesn’t always mean gluten-free! Other potential gluten sources: Hydrolyzed vegetable or plant proteins (HVP, HPP), or modified starches may be made from wheat. Vegetable gum may be made from oats, and yeast or yeast extract may be grown on wheat.
So what can you use? Cornstarch, cornmeal, rice flour, potato flour, potato starch, tapioca and arrowroot can replace wheat starch and flour, both in baking and as thickeners. Xanthan gum is also a useful substitute. We also offer several different gluten-free baking mixes, such as our own Lunds & Byerlys Pancake & Waffle Mix, or Among Friends Cookie Mix.
Or you can try Bob’s Red Mill Gluten-Free All-Purpose Baking Flour, a blend of garbanzo bean flour, potato starch, whole grain white sorghum flour, tapioca flour and fava bean flour. It can replace wheat flour in a variety of recipes with the addition of xantham gum or guar gum. Use it to make delicious recipes like this gluten-free banana nut bread. It tastes just like Mom’s, just without gluten!
It’s easy to find gluten-free products in our stores. When you’re in the grocery aisles, look for our gluten-free symbol on the shelf tag. This guarantees that those items have been certified by the Gluten Intolerance Group. Fortunately, manufacturers are answering the demand for great tasting, nutritious, gluten-free products, and we continue to add more in our stores every week to meet growing demand.