Tips For Cooking Gluten-Free

Gluten-free cooking can be a little tricky. Most of us have traditionally cooked and baked with wheat products, mostly wheat flour. Today there are many substitutions for wheat flour and other traditionally wheat-based products like pasta. These can be very tasty-if you know how to cook them right. Read on to learn a few tips about cooking gluten-free:


1. When using brown rice pasta, use more liquid in your pasta sauce than seems necessary. Rice pasta tends to absorb much more water from sauces than wheat pasta which could leave your meal a little dry. Also, when re-heating leftovers don’t forget to add a little more liquid to prevent your pasta from becoming hard and inedible.

2. When buying gluten-free flour, look for brands that contain a blend of flours. These blended flours tend to create a better flavor and texture in the finished product. For example if you make something with only potato flour, your final product will tend to be dense and taste oddly like a potato. The same recipe made with a blend of several different gluten-free flours will be lighter and have a more neutral taste.

3. Gluten-free bread can really extend the palate of those who enjoy a gluten-free lifestyle, however these breads often absorb a lot moisture from the air which is prefect for mold growth. To make your bread last longer; remove the original packaging and store your gluten-free bread in an airtight container in the fridge where the cooler temperature will help delay mold growth. If you will not be able to finish a loaf in a few days, store half in the freezer and thaw it when needed.

4. Many people find that the only way to enjoy gluten-free bread is to eat it toasted. Un-toasted gluten-free bread can be bland, crumbly and dense, but toasting it until it is a golden brown on both sides brings out the natural flavors, helps it hold together and makes for a better eating experience.

5. Flour can be a great thickener when making foods like gravies, soups, or sauces. When using gluten-free flour start with half as much as the recipe calls for, if it doesn’t thicken to your liking; add a small amount at a time until the desired thickness is reached. As when adding any flour to a hot liquid, mix the flour with a tablespoon, or so, of the hot liquid to form a paste before adding it to the whole pot; this will prevent the dreaded bumps in your Thanksgiving gravy.

6. When substituting wheat flour in a baked recipe for things like cookies or cupcakes, you can substitute one-to-one with an all-purpose gluten-free baking or pancake mix (these mixes contain xanthan gum, which is essential for baked goods). If the recipe calls for two cups of wheat flour, use two cups of the all-purpose gluten-free baking or pancake mix and follow the rest of the recipe just as it’s written. If you find that your cookies are a little too dense, try adding a little more leavener e.g. baking soda next time you bake; but go slowly, increase the leavener in 1/8 tsp increments- too much of a good thing can ruin an entire recipe. Also, when baking with gluten-free flours use smaller sizes e.g. mini muffin tins and mini loaf tins; this will improve the texture.