Gluten-Free Baking

Appears in
The New Food Processor Bible: 30th Anniversary Edition
The New Food Processor Bible

By Norene Gilletz

Published 2011

  • About
  • I’ve added some delicious gluten-free cake and cookie recipes to this edition—and they taste like the real thing! Refer to the index for a listing of gluten-free recipes.
  • Packaged gluten-free flour (e.g., Bob’s Red Mill) is convenient to use and can replace all-purpose flour in most baking recipes. It has a slightly beany taste and is somewhat expensive. If you do a lot of gluten-free baking, consider making your own gluten-free flour.
  • GLUTEN-FREE FLOUR MIX: For 1 cup all-purpose flour, combine ½ cup rice flour, ¼ cup tapioca starch and ¼ cup cornstarch or potato starch. Make a big batch and store it in a well-sealed container in the refrigerator or freezer. It will keep for several months.
  • Xanthan gum is the glue that holds gluten-free baked goods together. Although it’s expensive, a little goes a long way. As a general guideline, add ½ tsp xanthan gum per cup of gluten-free flour for cakes, ¼ tsp per cup for cookies, and ¾ tsp per cup for muffins and quick breads. Guar gum can be substituted for xanthan gum. Use 1½ tsp guar gum for 1 tsp xanthan gum.
  • Xanthan gum and guar gum are not kosher for Passover.