If you’ve ever attempted gluten-free baking, you may have felt more like you were conjuring some kind of alchemical sorcery than making a batch of muffins. Gluten, it turns out is a mysterious, magical mistress, and imitating its properties takes the work of multiple products. This can all be very confusing—all the starches, gums and bean powders—which ones are right for your recipe? We’ve put together a guide to speed up your baking learning curve and set you on the path to gluten-free greatness!
When you want a wheat-free substitute for all-purpose flour, no single gluten-free flour or starch behaves quite like wheat flour—a blend is a must. A mix of flours prevents things from getting too dense and heavy. You can create your own blends from ingredients in the Wedge’s bulk section, to meet your unique baking needs. A good rule of thumb is a ratio of 2:1 whole grain flours to starches. That means for every 1 cup of medium- or heavy-based flour, use ½ cup of a starch. Experiment with ingredients; play around with dozens of flours and see what combinations work best for you.