• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
G-Free Foodie logo
  • Recipes
    • Appetizers & Snacks
    • Baked Goods
    • Beverages
    • Dairy Free
    • Desserts
    • Kid Zone
    • Main Dishes
    • Paleo Friendly
    • Quick & Easy
    • Recipes & Techniques by Cooks We Love
    • Salads & Dressings
    • Side Dishes
    • Soups
    • Tips & Tricks
    • Vegan
  • Articles
    • Dining Tips
    • G-Free Foodie Guides
    • G-Free Foodie Mommies
    • G-Free Foodie Product Reviews
    • Gluten Free Advice + Experts
    • KC's Blog
  • About
  • Shop
  • Help!
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Browse Recipes
  • Articles
  • About
  • Shop
  • Help!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home / Articles / G-Free Foodie Guides

    G-Free Foodie's Best Gluten-Free Baking Tips

    3 Comments

    G-Free Foodie's Best Gluten-Free Baking Tips

    Our best tips and tricks for successful gluten-free baking

    G-Free Foodie GuidesGluten Free Advice + ExpertsTips & Tricks

    Share

    Here are our top Gluten-Free baking tips - we hope they'll help you make the most of your gluten-free recipes!  Several of these steps are critical for successful gluten-free baked goods. Feel free to add your tips to the bottom of this list:

    Our gluten-free baking tips, complied by the whole G-Free Foodie team:

    Keep Out the Grit!

    Use finely ground flours (unless you're baking with cornmeal or want a specific texture) and try baker's sugar (a finely ground sugar used for baking.) Don't want to buy baker's sugar? Give regular, brown or coconut sugar a spin through the food processor before using it.

    Use Gluten-Free Flour Blends

    Gluten-free baked goods generally come out better when you use a blend of flours. Blend your own or find a commercial gluten-free blend you like. We recommend avoiding bean, chickpea, or other flours with a strong flavor sparingly in baked goods. (Like, never. Your brownies should not taste like hummus.)

    Cream the Fat with the Sugar First

    Unless your recipe calls for a different method, we recommend creaming your sugar or sweetener with your fats (butter, shortening, oil, etc.) This will produce lighter, fluffier baked goods.

    Remember the Salt & Flavorings!

    Salt enhances flavor, and it also provides structure to gluten-free doughs and batters. Flavoring agents, like extracts or herbs, are a key component in achieving a pleasant-tasting product. When converting a conventional recipe to gluten-free, we usually increase the amount of extract used by at least 50%. Tip: we also sometimes increase the baking powder or yeast by about 25%.

    Gluten-Free Hazelnut Financiers with Dark Chocolate Ganache

    Blend Salt with Other Dry Ingredients

    Salt is necessary, but it can have some tricky reactions with yeast & other ingredients. Mix your salt into the other dry ingredients thoroughly before adding to wet mixes for best results.

    Take Care of Your Products

    Check the shelf life of gums, flavorings, flours, yeast, baking powder and other baking supplies to be sure they're at their best BEFORE you use them.  Store your goods at the proper temperature in tightly sealed containers.

    Use Xanthan or Guar Gum or other Baking Binders

    We get so many emails from people who attempt to make their favorite bread or dessert gluten-free and don't add binding agents! This is a necessary step in gluten-free baking unless you are using a recipe that is specifically formulated without gums. You can follow the basic guide for using baking binders on our site for help.

    Note: guar gum can act like a laxative in certain people, so you may want to start with xanthan if that's an issue. Or, just use my gum-free baking binder recipe.

    Taste for Flavor AND Texture

    If you've made a baked good that you love, GREAT!  Family Favorite! If not, taste your finished baked goods for texture and flavor, and decide what you don't like about what you've made. Does it need a bit more time in the oven? Are the flavors off, or is it too crumbly or dense? It's much easier to adjust a recipe when you know what the problem is!

    Happy Gluten-Free Baking Everyone.

    XO - KC

    Now that you've read our gluten-free baking tips, you're ready to make my Red Velvet Brownies, my friend Meg's Summer Berry & Earl Grey Galette or my friend Sarah's Caramel Apple Bundt Cake!

    how to make gluten-free brownies

    Now that you're ready to start you gluten-free baking adventures, try our Best Ever Gluten-Free Brownies!

    This fudgy but cakey too gluten-free brownie recipe is always a hit. You can also try out these cheesecake swirl brownies next!

    Since we're talking baked goods, check out this easy recipe for Marshmallow Fondant too!

    Let's face it - traditional fondant is a real pain in the butt. It's hard to work with, and it doesn't taste all that great. That's where this recipe for marshmallow fondant saves the day. Not only is it easy to make, but it's also delicious!

    hand placing fondant on to cake

    You May Also Like

    • jolly ranchers
      Allergen Free Halloween Candy List - Gluten Free,…
    • conversation candy hearts
      Gluten Free Valentine's Candy List
    • peanut butter and peanuts
      What are Lectins; and could I Be Allergic to Lectins?
    • loaf of gluten-free coconut bread
      An Easy Gluten-Free Coconut Bread Recipe That Won't Dry Out
    « Emeril's Prime Rib Roast (Oven or Smoker)
    Chocolate Fudge Waffle Sundae »

    Share

    Reader Interactions

    Comments

    1. Angie Halten says

      January 27, 2011 at 6:46 pm

      Great list of baking tips! I especially liked the reminder about using salt. So much of the time I think it's bad for me and tend to cut back on what the recipe recommends but really, salt is an important flavor and structure component. Thanks for the reminder!

      Reply
    2. Trish says

      January 29, 2012 at 10:50 pm

      Thanks for the great tips!

      Reply
    3. Balsani says

      November 22, 2012 at 6:33 am

      Hi Nancy,Rumford, Clabbergirl, Davis and Hearth Club make gluten-free baikng soda. I use Rumford because most grocery stores carry it or I make my own.When baikng soda is made they use a starch to absorb moisture. The starch may be cornstarch (gluten-free), potato starch (gluten-free) or wheat starch (which contains gluten).

      Reply

    Let Us Know What You Think Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

    Featured Recipes

    Glass bottle filled with tomato vinaigrette in front of a salad on a wooden table.

    Tomato Vinaigrette: An Easy Salad Dressing To Try Now

    gluten free coconut layer cake recipe

    The BEST Gluten-Free Coconut Cake

    tomato water

    Tomato Water | The Fresh Tomato Recipe You Didn't Know You Needed

    easy single serving sangria

    Easy Single-Serving Sangria

    SHOP GLUTEN FREE FAVES

    Popular Categories

    • Appetizers + Snacks
    • Beverages
    • Desserts
    • Dining Tips
    • Main Dishes
    • Quick + Easy
    • Salads + Dressings
    • Soups
    • Tips + Tricks

    Footer

    People

    • About Us
    • Meet K.C. Cornwell
    • G-Free Foodie Gluten Free Advocates + Experts

    Business

    • Partnerships
    • Contact
    • Gluten Free Consulting Services
    • Privacy Policy & Disclaimer
    • Links & Cool Stuff

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • TikTok

    G-Free Foodie © 2025 · All Rights Reserved