GF tips

By kallen2302

Ingredients

• Avoiding Tough Dough
• Avoiding Sticky Situations
• Creating Crispness
• Balancing Flavors
• Preserving Freshness

Details

Adapted from epicurious.com

Preparation

Step 1

Avoiding Tough Dough

Overbeating wheat dough can cause toughness (because the gluten bonds become too strong and elastic). But with gluten-free dough, beating for several minutes is often desirable. It lightens the dough by aerating it. Be sure to beat for the full time called for in our recipes using a heavy-duty stand mixer (rather than a handheld) will make the process easier.

Sticky Situations

Wet or oiled hands are often the best nonstick utensil when working with gluten-free doughs and batters, which can get very sticky - they don't have the body and sheen of wheat dough.

Creating Crispness

Gluten-free baked goods can become mushy if the recipe emits too much steam while cooking. Gluten-free doughs are often moist, so this can happen easily. Pizza stones help remedy this and are essential for baking crisp breads and pizza crust. Another method is to remove breads from their loaf pans when they are firm enough to hold their shape (about two thirds of the way through baking) and then finish baking on the oven rack or a preheated pizza stone. In addition, baking breads in smaller loaf pans encourages a higher rise and more tasty crust.

Balancing Flavors

Recipes calling for a blend of flours tend to have a more balanced flavor than those that rely on one type. Experiment and taste as you cook to learn the flavors that different flours contribute.

Beware of Flying Flour

If you make wheat recipes in the same kitchen as wheat-free ones, devote a cabinet and set of tools to gluten-free cooking and keep surfaces thoroughly clean.

Preserving Freshness

Many gluten-free flours, including those made with legumes, nuts, and whole grains, are higher in fat than regular flour so can spoil easily. Check expiration dates and store flours that contain fat in the freezer to prolong freshness.