Gluten-Free Baking Tips

Gluten-Free Baking Tips

Posted by Nel on Dec 19th 2019

  1. Do a quick review of the recipe so you know what to expect.
  2. Gather all your ingredients beforehand so you can bake easily. This is the perfect time to check to make sure that you are gluten-free for all ingredients, not just flour.
  3. Do not cross-contaminate – DO not bake cookies that contain gluten ingredients along with cookies that are gluten-free. (The same holds true for utensils.) Gluten-free should mean gluten-free everything!
  4. If you’re feeling really ambitious, measure out your dry and wet ingredients so that when it comes time to combine, it will be a no brainer.
  5. Measure dry ingredients with your measuring cups and spoons – level off any excess ingredients. You can also use a scale to be more exact.
  6. Eggs and butter/margarine should be at room temperature when you bake. Remove around 45 minutes before you start recipe. Room temperature should not feel warm or mushy.
  7. If you can, use parchment paper on top of a cookie sheet. The precut parchment sheets in the grocery store (Reynolds makes them) are great for not curling on the ends like the parchment rolls do. With parchment sheets, the cookies will just slide off or you can carefully move the paper with the cookies on it onto the counter while the cookies cool. Much less mess too!
  8. Some dough should be chilled if the recipe calls for it or if you notice that the dough is starting to get soft and sticky and hard to roll. Chilling will help the dough to retain its shape. After chilling, let the cookie dough sit for 5-10 minutes before rolling out.
  9. Baking time for a recipe may or may not hold true for your oven so it’s a good idea to check on your cookies periodically (keep the oven light on so you can eyeball them). This way they won’t get overdone.
  10. HAVE FUN!

Try these delicious, easy to use, certified gluten baking mixes from Bosquet

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