If you have a gluten intolerance, a medical condition related to gluten and are following a gluten free diet - you'll probably already be aware that gluten free baking is 10000 times more difficult than regular baking.
Gluten free baking substitutes are becoming more accessible and odds are they'll be available in your local supermarket - however, gluten free flour and other substitutes are still pretty difficult to manage and takes some getting used to.
Here, we have included some tips to gluten free baking for cakes and bread mixes.
For cake, adding slightly more gluten-free baking powder than the recipe requires can help create a lighter and fluffier cake, however it's important to rehydrate the flour so it is recommended to add the liquid a tablespoon ay a time until the mixture reaches dropping consistency.
Gluten free cake mixes will benefit from being in the oven for an extra 5-10 minutes than instructed due to the extra liquid content. You can always test if the cake is cooked properly by inserting a skewer in the centre.
By decreasing the temperature and baking your gluten free cake mixture for slightly longer, this will prevent your cake from burning on the top.
Gluten free loaves continue to develop their structure until they are completely cool, so open the oven door and leave the loaf inside until it cools to room temperature to prevent the bread from sinking.
You should also bake your bread in the middle of the oven as the top of the oven can be hotter, causing the top of the loaf to rise and cook quicker than the rest of the bread.
There's an abundance of gluten free substitutes at your local super market, so make sure you're looking for ingredients that you'll really benefit from when baking. Look for gluten free alternatives such as baking powder and flour, there's also lots of baking products that are naturally gluten free such as icing sugar, bicarbonate of soda and some oats (be sure to check the label before purchase).