Gluten-Free Baking Tips: Ingredients, Swaps, and Troubleshooting

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Spiriteds, life is hard enough as it is. Let’s let whatever can be easy, be easy. Let’s decode and demystify gluten-free baking. It doesn’t need to be understood by only a select few. It isn’t some elite category of baking. Sometimes, gluten-free baking is a downright necessity. Especially if, like our family, you have eleventy billion food allergies in your household. 

Now, admittedly, I learn my gluten-free baking lessons about 5 or 6 or 10 times. Perhaps you understand the principles better than I ever have. Perhaps, too, there is a recipe that gives you fits and starts.

Maybe you want to bake for others and confidently share your allergen-friendly recipe with them, even if they don’t have food allergies. Like, how can you bake a dairy-free AND gluten-free cake that also TASTES AMAZING? How can you bake muffins that don’t crumble, mush, or form bricks? Because, let’s face it, baking is mysterious enough on its own. When you “gluten-free bake” something, outcomes get really unpredictable. 

Whether you are justing getting started on your gluten-free baking journey or are trying to improve a recipe, all I can say is, you’re in the right place and I’m chuffed you’re here.

Gluten-free baking doesn’t have to be or remain a mystery. And this post will walk you through all kinds of strategies to get your recipes just the way you want them!

If you’re ready to have fun in the kitchen, Spiriteds, then let’s start gluten-free baking!

Notes before we begin

First, you will see an overlap of ideas. This is intentional because ingredients serve more than one purpose in a recipe. There are also multiple ways to solve a single problem. And there are similar issues and opportunities across multiple baking situations. If cooking is an art and baking is a science, then gluten-free baking is a specialization. We’ll strive to connect the dots between causes and effects so you can navigate even the trickiest of gluten-free baking recipes. 

Second, we have a wheat allergy in our household, but we do not have Celiac disease. So, our protocols and considerations may be different than yours. Content provided here is not meant to diagnose, treat, or address any health-related conditions. Consult your medical professionals to address issues related to your healthcare.

Third, we will focus on the characteristics of the ingredients and how they work in baking. This is for the fun of the food. We will create delicious treats for ourselves and to share with others. Each experience will be different, not only between recipes but also between kitchens. What works best for you may vary from what works in the Spirited kitchen.

Finally, prepare to practice, practice, and practice some more. Gluten-free baking is finicky, sometimes due to circumstances beyond our control. So, be patient with and kind to yourself. 

TL;DR: Gluten-Free Baking Tips

• Know your gluten-free flours. Single-ingredient flours, like almond flour and coconut flour, do not bake the same way as multi-ingredient flours, such as 1-to-1 baking and all-purpose flours. They also don’t swap evenly for one another. Tapioca flour, arrowroot starch, and xanthan gum are good to have on hand.
• Pay attention to how the recipe progresses rather than the clock. Baking is full of variables, and gluten-free baking is full of even MORE variables. So keep an eye on the clock and an even closer eye on how your recipe looks as you take each step in the recipe process.
• External factors can impact gluten-free baking outcomes (even if you do everything else right). Humidity levels in the air and how ovens operate will impact your baked good, even if you measure everything to a T.
• Take notes. As you bake, write down what you did differently from what the recipe suggested. You’ll learn faster what works best for YOU in YOUR kitchen.
• Shop around. Prices and brands vary wildly. So, look locally and online to increase your options.
• Keep going. The more you practice your gluten-free recipes, the more intuition you will develop. And that intuition will help you successfully navigate recipes. You’ve got this! 

Why gluten-free baking is different (and why this matters)

Gluten-free baking is significantly different than traditional baking because gluten, a binding agent in baked goods, is removed. And once it’s removed, you have to find a workable substitute.

But the complications don’t stop there. Gluten-free options don’t operate exactly the same way gluten does. Gluten-free flours tend to run drier than their traditional gluten counterparts and are prone to producing crumbly, dense, sawdusty recipes. We might give up the gluten, but we shouldn’t have to give up the flavor and texture, too.

Add to that multiple food allergies or dietary needs and it’s like starting from scratch with every recipe. So, the process becomes not only about finding the right ingredients to replace what is removed but also about understanding how the ingredients work together. From there you can find the combination that best suits each recipe.

What are common problems with gluten-free baking? (And how to fix them)

• Results are dry, dense, or crumbly. Because gluten-free flours run drier than traditional flours, you’ll want to keep an eye on moisture levels. Slightly reducing the flour amount or adding more liquids may help.
• Weird aftertaste. This occurs when the gluten-free ingredient is sourced from something that is strongly flavored. If you run into issues with this, then look for gluten-free ingredients that say they are neutral-flavored or are a 1-to-1 swap with traditional flours. Also read package labels. Ingredients sourced from beans have their own aftertaste. Sugar alternatives may also have a unique aftertaste. 
• Ingredients are expensive. While the cost of gluten-free baking ingredients is improving, those ingredients are still more expensive than their traditional counterparts. Shop around not only by brand but also by store. We notice a significant price difference between our local grocery stores, sometimes as much as a few dollars per package. If you bake enough, those dollars really begin to add up!
• Ingredients are hard to find. Once you DO identify gluten-free baking ingredients, it then it’s a matter of finding them again. I like to have multiple options and brands in mind. I will also do internet searches for options nearby or order online and have ingredients delivered. 

Choosing the right gluten-free flour for baking

Before we jump into our gluten-free flour options, let’s cover the difference between single-ingredient and multi-ingredient gluten-free flours.

Single-ingredient flours include but are not limited to almond flour, coconut flour, oat flour, potato flour, rice flour, and tapioca flour. These flours frequently need at least one other single-ingredient flour in a recipe to create ideal baking results. For example, Paleo baking recipes often include a combination of almond flour and coconut flour. I talk more about single-ingredient baking flours in  How to Master Paleo Baking.

Multi-ingredient gluten-free flours most closely resemble traditional baking flours and include 1-to-1 baking and all-purpose flours. They are compilations of single-ingredient flours, which are then assembled in ratios best suited for baking needs.

If you’d like to learn more about the differences between 1-to-1 and all-purpose baking flours, then check out the post from Bob’s Red Mill, What’s the Difference? Gluten Free All Purpose Flour & Gluten Free 1-to-1 Baking Flour?

Gluten-free baking flours explained

Below are the gluten-free flours I use most frequently. I almost always have them on hand.

Gluten-free 1-to-1 baking flour

Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour is my go-to, absolute workhorse of a flour. I use it in almost every gluten-free baking recipe. It’s neutral flavor is the perfect base to let other sweet ingredients shine. It also includes xanthan gum, which binds ingredients together.

All-purpose gluten-free flour

Bob’s Red Mill Gluten-Free All-Purpose Baking Flour contains bean flours, which have their own sweet flavors. However, it does not contain xanthan gum. For these reasons, I save it for savory and neutral-flavored baked goods.

Tapioca flour

This is my go-to gluten-free flour when I’ve added the others and STILL my baked good is too soft. As it warms, tapioca flour turns gel-like. It becomes the glue that holds everything together. This is great for baked goods that are gradually heated. Keep in mind, a little goes a long way. You’ll often work in fractions of teaspoons or tablespoons. I think the most I’ve ever added to a baked good recipe is 1/4 cup (and even then I had to take a deep breath before pouring it into the bowl). Tapioca flour is also used in savory dishes and can be used to thicken sauces, soups, stews, and gravies. 

Xanthan gum

This binding agent is frequently used in gluten-free baking to make up for the lost gluten in the flours. If you don’t see it in dessert baking, you’ll almost certainly see it in gluten-free bread recipes.

Arrowroot starch

This flour, similar in properties to tapioca flour, is excellent for thickening, breading, and binding ingredients. I prefer it to tapioca flour when I bread savory dishes because it holds its structure well when heated without turning gummy.  

What about oat flour? Is oat flour gluten-free?

Oat flour can be gluten-free, but the packaging should specifically say so. I typically reserve gluten-free oat flour for recipes that specifically call for it. And I like to make my own. Learn more about this single-ingredient gluten-free flour in the post How to Make Oat Flour.

Can I substitute flours in gluten-free baking recipes?

Ooo, this is a tricky one. Because we’re already making a substitution from gluten flours to gluten-free flours, another swap becomes another variable. Keep in mind, when we bake gluten-free, we’ve removed gluten (which binds ingredients together) and wheat (which adds bulk to dry goods). So, we have to add something else in their place. If your gluten-free flour swap is similar in structure, flavor, and texture, then you might be okay.

However, if you’re wondering whether you can swap a single-ingredient flour for a multi-ingredient flour without making additional changes, then the likely answer is no. They simply don’t share enough of the same properties to stand in for each other without several other adaptations.

More than just gluten-free flour: The other ingredients that make gluten-free baking work

Below are additional gluten-free baking ingredients that serve important, and sometimes multiple, purposes in recipes.

Eggs

They provide moisture and serve as a binding agent to hold ingredients together. Keep in mind, size DOES matter. Because eggs add moisture, a large egg will increase the moisture content compared to a small egg. Use what you’ve got but pay attention to your recipe’s texture and consistency. If your dough or batter seems off, then it’s possible egg size is to blame.

Milk

If you see milk, dairy-free or traditional, it adds moisture content and influences texture. The consistency of the milk, thick or thin, can impact the recipe. This is especially true if a large amount of milk is used in the recipe.

Butter

This ingredient not only impacts flavor but also the recipe’s structure. It DOES matter whether a recipe calls for room temperature butter, melted butter, cold butter, creamed butter, or butter cut into dry goods (typically by criss-crossing knives, or my favorite way – with a potato masher). Always follow the recipe’s suggestions, especially when making a recipe for the first time.

Also, stick butters tend to be firmer while tub butters tend to be softer. And label reading is critical. I once discovered a stick butter that wasn’t labeled gluten-free. However, its tub counterpart was. We decided not to risk it and stuck with the softer tub version. To get the right cookie consistency, we chilled the dough longer to allow more time for it to firm up.

Vanilla

Did you know you can make your own Pure Vanilla Extract? We learned during the process that some alcohols found in this type of recipe may use wheat-based/gluten-based ingredients. We also discovered a gluten-free vodka that still contained wheat. So we kept searching and landed on a potato vodka instead. It was a great reminder to always check labels and never take anything for granted.

Leavening agents

Apple cider vinegar, baking soda, and baking powder, along with eggs, encourage lift within gluten-free recipes. Always look for gluten-free baking powder. Baking powder may also contain aluminum, depending on the variety. If you are curious to learn more, then check out Epicurious’ post Why Aluminum-Free Baking Powder is Better. Or you can make your own, following the King Arthur Baking recipe for Paleo Baking Powder.

Sugar

For most of the gluten-free recipes in this post, we stick with granulated white sugar, confectioners’ sugar, and brown sugar (light or dark, it doesn’t matter). But our Spiced Carrot Muffins are sweetened with 100% maple syrup and coconut sugar. Our Gluten-Free Honey Muffins are sweetened with monkfruit sweetener and, you guessed it, 100% pure honey. If you want to learn about additional sweeteners, then check out How to Master Paleo Baking.

Gluten-free baking tips and troubleshooting by recipe type

Below are gluten-free baking tips by recipe type. Please note, you can mix and match these suggestions across multiple baking categories. 

Cookies

The balance of wet and dry ingredients is never more pronounced than it is when baking gluten-free cookies. If your gluten-free cookies don’t turn out as planned and instead resemble hockey pucks, rocks, pancakes, or a non-Newtonian liquid (thank you, Fun at Home with Kids for introducing me to that one), then fear not, you are in good company.

For the best gluten-free cookies:

• Pay attention to how the dough is meant to look and feel rather than watching the clock.
• Follow what the temperature of the butter needs to be. Soft and room temperature or cold and firm? Each produces different results.
• Space cookies out on cookie sheets so they don’t compete with each other for heat. This may mean you need to bake your cookies in multiple batches.

Chill the gluten-free cookie dough, too, until it resembles the texture you want. This means you might chill for 15-30 minutes, 2-4 hours, overnight, or even a few days. And what you do may differ from what the recipe suggests. That’s okay! If your gluten-free cookie dough chills unevenly, then throw the bowl back in the fridge while each batch of cookies bakes. This is a great solution if the dough on top is firm and the dough underneath is still soft.

Cakes

Cake pans naturally provide shape and structure, which is great. We’ll take the help where we can get it. But gluten-free cakes need even more help since they are also prone to deflating right after they are made. Ensure you have enough leavening agent such as baking soda, baking powder, eggs, citrus, or apple cider vinegar to facilitate rise in the first place.

When I bake cakes that stay IN the pan until they are served, I prepare them either the day of or 24 hours in advance. Gluten-Free Lemon Drizzle Cake and Gluten-Free Cake Brownies are great examples of this strategy. 

For cakes that need to be removed from their pan or are prone to quickly deflating, like Gluten-Free Strawberry Shortcake and Gluten-Free Strawberry Shortcake Cake, bake them the same day you’ll enjoy them.

Bars and brownies

An evenly-baked gluten-free dessert bar or brownie is a BIG DEAL. Pay attention to bake times and temps. When you insert toothpicks to check for doneness, make sure to check the edges AND the center. If you find the edges are crisping and the center is not done, then try baking your bars and brownies in a larger pan. You’d be surprised what a difference there is between an 8×8-inch and a 9×9-inch pan. 

Explore covering and uncovering the baking dish with foil during the cook time, or covering only the edges of the pan.

Muffins

To balance texture and structure with flavor, pay attention to the dry ingredients listed. If the muffins are too soft, then add a small amount of tapioca flour. If they are too dense, consider adding apple cider vinegar, baking soda, or baking powder. You can also sift the flours before adding them to the mixing bowl. This provides extra air, which in turn may make your muffins fluffy. Keep in mind, not all muffins are meant to be light and airy. Our Spiced Carrot Muffins are fluffy and crinkled on the outside and intentionally doughy and dense on the inside. 

You may also want to let the batter rest before baking. This allows the dry ingredients time to absorb the wet ingredients, creating a more cohesive texture. This is especially helpful when you work with oats and oat flour. We use this strategy when we bake Oil-Free Flour-Free Muffins.

Also, fill your muffin tins every other slot and fill the empty slots with water. This allows the heat to flow through the muffin batter so the muffins bake evenly. 

Gluten-Free Baking Tip (regardless of recipe type)

Rotate the pan, tin, or dish once halfway through the cook time. This balances uneven baking problems and unpredictable ovens.

Humidity and baking: the one gluten-free baking mishap no one tells you about

I always wondered why the same cookie recipe made in July turned out vastly different in December. Could outdoor temps and weather patterns affect my gluten-free baked goods? 

It turns out, yes, humidity in the air affects gluten-free baking (and traditional baking, too). Dry goods absorb moisture from the air. When we add those dry goods to our recipes, we end up with more moisture than we needed.

Excess humidity can cause cookies to thin out and spread all over the cookie sheet. In dry air conditions, cookies might bake like dense hockey pucks.

So, what can you do?

• If you think the air is sticky or humid, then chill your cookie dough. You may need to do this even if the recipe doesn’t call for it, or for longer periods if it does. In winter, you may not need to chill the dough as long, or sometimes at all.
• Don’t crowd the cookie sheet. Leave space between cookies for the heat to flow through them.
• Adjust your flours. It’s nerve-racking to adjust flours for humidity, but it can be done. You may be able to save a recipe by adjusting your flour increments by just a few teaspoons or tablespoons.
• Add a dollop of cream to dry cookie dough. Think coconut milk/cream or plant-based/cow’s milk. I’ve added water before. It works with crusts and shortbreads but not as well with cookies, dessert bars, and brownies.

King Arthur Baking has additional ideas to help even out baking between seasons in the post Winter to summer yeast baking. Even if you aren’t baking with yeast, the tips are illuminating.

Gluten-free baking: texture and troubleshooting

How do I make gluten-free baking recipes moist?

Here are a few of my favorite ways to add moisture to my gluten-free baking recipes without watering them down into sloppy, soggy messes. Start with less and add more as needed.

• Applesauce. It’s an excellent option for recipes like gluten-free muffins, biscuits, and baked donuts.
• Olive oil. In recipes that call for olive oil, you may need to stream in extra to offset the dry ingredients.
• Dairy-free milk, coconut milk, or coconut cream. Because our family is dairy-free, I can’t speak to traditional milk. But if I need to add moisture, then I’ll add 1-2 tablespoons of any one of these dairy-free options.
• Coconut oil. Although hit and miss because it doesn’t contain water, the fat in coconut oil often adds just the right amount of softness in a baked good. It’s important to note Coconut oil is malleable when warm and solid when cold. So if you do use coconut oil, then let your gluten-free recipe rest on the counter to cool and set before you handle it.

How do I prevent my gluten-free baking recipes from being too dense?

The following are potential culprits. But fear not, there are workarounds. If caught early enough, some can be done mid-recipe. Otherwise, take note for next time.

• Over-mixed batter. Check your flours, baking soda, and baking powder for clumps before you begin. Start on a lower speed when mixing and only gradually increase the speed as needed. You may need to fold ingredients into the mixing bowl instead of creaming them.
• Flour needs to be sifted. Sifting the flour loosens up clumps, more evenly distributes the ingredients, and adds air to the recipe. If my recipes are too dense, then I’ll sift the flours even if the recipe doesn’t call for it. 
• Not enough leavening agents. If a leavening agent is listed, then you may need to add more. If a leavening agent isn’t listed, then consider adding it in small quantities to see how your doughs and batters behave. In either scenario, start with small amounts so you don’t over-correct the problem (fractions of teaspoons or tablespoons may be all that’s needed to fix a recipe).

How do I prevent my gluten-free baking recipes from being too dry?

If your gluten-free baked goods come out of the oven too dry, then:

• Keep an eye on how the dough or batter behaves prior to baking. You may need to add more oils, butters, or milks to your recipes to increase moisture levels. And you may need to reduce the amounts used for dry ingredients. Sometimes it’s a matter of reducing the flours by only 1-2 tablespoons. Trial and error will tell you for sure.
• Keep an eye on oven temps and times. Because gluten-free baking tends to run dry, you may not need to bake your recipes as long. And just because ovens show us their temp doesn’t mean it’s accurate. If you routinely have recipes that are “off,” then consider adjusting your baking temps 25℉ in either direction and see what happens.

Why is my gluten-free baked good crumbly and falling apart?

The most common culprits for crumbly gluten-free baking results are:

• Ingredients weren’t well mixed. Pay attention to how well your mixer performs and how evenly the ingredients blend into each other.
• Not enough binding agents. When my gluten-free baking recipes don’t hold together, I like to add tapioca flour to the dry ingredients.
• Eggs are the wrong size. If your eggs are too small, then you may need to add another. And if they are too large, then you may need to hold some of the egg back. 

Why didn’t my gluten-free baked good rise?

• Flour wasn’t sifted. If I have trouble with desserts and baked goods that don’t rise, then I’ll sift the flours. Yes, even if the recipe doesn’t call for it. Sifting builds in lift without overhauling the entire recipe. If a recipe calls for multiple flours, then I’ll go so far as to sift them together.
• An imbalance of wet and dry ingredients. If the recipe is too wet, it will collapse as it sets. And if it’s too dry, then it may not rise in the first place.
• Not enough leavening agents. I turn to ingredients like baking soda, baking powder, egg whites, and apple cider vinegar to create lift. I’m also careful not to over-stir or over-mix the batters. 

Gluten-free baking FAQs

How do I measure gluten-free flours for recipes?

Here are three different ways to measure gluten-free flours for recipes: 

• Loosely pour or spoon the gluten-free flour into the measuring cup. Once filled then jostle the measuring cup to even out the flour. Spoon in more flour if the amount doesn’t reach the top of the cup. Then level off any excess flour and transfer it to the mixing bowl. I like this method because it’s easy to add more flour and helps prevent overly-dense cookies.
• Use a food scale. Not all flours weigh the same. And their particle sizes vary. Whereas almond flour yields larger particle sizes, tapioca flour is finely ground. Each will fill a one-cup measuring cup differently. By following the needed weight for a recipe, typically measured in grams, you can more accurately measure your dry ingredients.
• Pack and level the flour. Similar to how brown sugar is frequently measured, you can pack the flour into the measuring cup and then level off the excess. Because gluten-free baked goods tend to run dry and dense anyway, this method works best when the recipe specifically calls for it.

How to prepare dairy-free butter for gluten-free baking

While reading Samin Nosrat’s Salt Fat Acid Heat, I read a section that could have been written about me. And for a second I forgot myself and thought she had actually been in my kitchen. Nosrat talks about creaming butter and the misguided attempt to soften it by creaming on a super-high speed (page 95). Guilty as charged here.

It turns out, slow and steady wins.

I now leave my allergen-friendly butter out at room temperature for 30 minutes. Then I cream it on a LOW speed (on my stand mixer this is anywhere from 1/2 speed to Level 2) for about 2 minutes. I add the sugar and continue to cream for about 4 more minutes. After that, I follow the recipe as written.

One time I was prepped the dry ingredients for a cookie recipe while the butter creamed. It took longer than I planned. The butter and sugar ended up mixing on LOW for about 7-8 total minutes. The result?  I unintentionally whipped up a creamy delight. Oh my goodness, was it amazing. That cookie dough was so easy to work with, the result so incredibly divine.  

How do I convert family recipes to gluten-free recipes?

Anytime I want to convert a family recipe to a gluten-free version, I 

• Almost always start with the dry ingredients, especially the flours, to decide which ones are a good substitute.
• Then I move on to wet ingredients like butter and oils, ensuring those options are gluten-free.
• I’ll also evaluate leavening agents and check whether remaining ingredients like fruits, nuts, shredded coconut, or other ingredients will impact the recipe. If I’m not sure, then I’ll research before I start baking.

No matter what order you follow, prepare to make several attempts before you get your family’s recipe just so. And take notes along they way, so you know what you tried and how well it worked.

Remember to not add too much flour, and always keep a liquid on hand if the batter feels tough or dry. Revisit the tips and troubleshooting above for more details about leavening, temps, and bake times. 

Recipes with short ingredient lists put a lot of pressure on each ingredient to do its job. But, I still suggest starting with simple recipes to get the hang of the process. Below are family recipes I converted to allergen-friendly varieties. 

• Gluten-Free Snowball Cookies
• Paleo Cranberry Cake
• Cookie Dough Brownies
• Gluten-Free Strawberry Shortcake
• Buttery Almond Cookies

Does gluten ever hide in baking ingredients?

Yes, gluten and wheat can show up in surprising ways. The Celiac Disease Foundation has an article, Sources of Gluten, that may be helpful. Whenever I’m not sure about a label, I’ll research it online or email the company directly with questions.

Chilling, freezing, and thawing gluten-free cookies: what you need to know

Why chill gluten-free cookie dough

Chilling firms the cookie dough so it is more easily handled and shaped. It also provides time for the dry ingredients to absorb moisture from the wet ingredients. I’ve observed this yields a more reliable cookie texture and consistency during baking, too. 

When you do bake your cookies, allow plenty of room on the cookie sheet between each cookie. When cookie sheets are crowded, the cookies have to compete for heat from the oven, causing uneven baking results. Spacing them out gives them a chance to set up nicely and evenly.

How long should you chill gluten-free cookie dough?

The answer is it depends on the cookie itself. First, if the dough is too soft to handle, then chilling firms it up. Second, cookie recipes may include suggested chill times, depending on whether they will be:

• Rolled for cookie cutouts
• Shaped into balls
• Rolled and then pressed 

I find that instead of watching the clock, I watch the cookie dough. 

So rather than ask, how long should I chill my cookie dough? the real question is, am I able to do whatever the next step is in the recipe? Even if a cookie recipe says to chill for two hours before moving on to the next step, if the dough isn’t ready for the next step, then more chill time is needed.

How to freeze (and thaw) gluten-free cookies

Notable note before we begin: In spite of efforts to reduce plastic usage in our home, and especially our kitchen, I have not mastered chilling cookies without using plastic. Here is the imperfect but successful process I follow:

1. First, let the cookies cool completely.
2. Then wrap them in plastic wrap. If I have a lot of cookies, I’ll wrap two together, flat sides together.
3. Next, place the cookies in a freezer-safe baggie and suck out as much air as possible. If you can get the baggie to look like it has been shrink-wrapped, then so much the better. To remove excess air, press down on the bag, seal it almost all the way, slide a straw in, and actually suck out all the air.
4. After that, place the baggie flat in the freezer. Voila! You have frozen cookies.
5. When you are ready to enjoy your cookies, let them sit out at room temperature for about 2 hours before serving!

Is it possible to bake recipes that are gluten-free AND dairy-free?

Absolutely! In fact, each and every recipe on this blog is gluten-free and dairy-free, thanks to wheat and dairy allergies in our household. If you want to learn more about how to create recipes for multiple allergies, then read How to Bake Dairy-Free and How to Master Paleo Baking. 

How will I know if I’m on the right track?

Trial and error, and LOTS of practice. Learning to bake gluten-free takes a while. Some of it is the science behind the recipe. Some of it is finding what YOU like. And the rest is whatever is happening around us, like how our ovens operate and what the humidity levels are on any given day. Remember to trust your instincts and pay attention to how the recipe behaves rather than the clock.

And no matter where you are on your gluten-free journey or which step you’re on within a recipe, be patient with and kind to yourself. Allergen-friendly cooking, of any kind, is like learning another language. And if you’ve ever learned another language, you know it takes time and repetition to fully master it.

Will people even like my gluten-free baking recipes?

Yes, Spiriteds, I think they will. I’ve baked gluten-free long enough to have some real doozies. Flops that flopped more than I thought a recipe could flop. But, more often than not, the recipe still tasted great. Gluten-free baking problems are often less about flavor and more to do with structure.

Let me also say this: My grandmother, known as The Gram on this blog, was an incredible baker and cook extraordinaire. Everyone in the family agreed there was nothing she couldn’t achieve. But I do remember her saying from time to time a recipe she served us didn’t work out as it should have.

We didn’t notice.

She said a part of a recipe flopped or fell flat or didn’t set right.

We didn’t care.

We loved that she made something. And she was more critical of her baking than we were. Like, I remember her saying how all these things failed. But I couldn’t tell you now exactly when these moments occurred or which recipes she referenced. I just remember I liked her cooking, and it was far better than anything I could come up with. The people who truly care about you will not care if the muffins are a little dense or the cake is slightly dry. 

Except for kids. They might have an opinion or two. So let’s give that conundrum its own section.

How do I get my kids to try gluten-free desserts and baked goods?

I shared more about how to introduce kids to allergen-friendly recipes in the post How to Bake Dairy-Free. When you go gluten-free, it’s often the sweet treats like cakes and cookies where kids notice the difference. So, let’s put our attention there. Based on how I introduced gluten-free desserts and baked goods at home, with one particularly picky eater who notices EVERYTHING, here’s how I would start:

• Select neutral-flavored flours. Gluten-free 1-to-1 baking flour is an excellent choice. As your family grows accustomed to gluten-free recipes, then branch out.
• Start small. Instead of beginning with a from-scratch birthday cake, start with cookies or dessert bites for “just because” moments.
• Try a brand-new-to-you recipe. If the dietary change with familiar, traditional recipes, is just too hard, then try a recipe you’ve never made before. This takes the pressure off new ingredients to behave like old ingredients.
• Choose recipes with strong, familiar flavors. Does your family like lemon or strawberry? Maybe chocolate or cinnamon? Whatever your choice, select a recipe with a strong flavor that hides pretty much everything else, including gluten-free flours with distinct flavors. 🙂
• Get your kids involved. Let them help you make the recipe or encourage them to select one themselves. If feelings about the dietary change are still sensitive or raw, then consider choosing the recipe ahead of time and pre-measuring the ingredients. Ask your kids to help make the treat. When you take that first bite, share your observations and let your kids do the same. They may be more receptive to a recipe they had a hand in crafting and evaluating.

What about gluten-free no-bake recipes? How do they work?

Gluten-free no-bake recipes are actually a fabulous way to begin gluten-free baking. And they are excellent detours if you want variety or need a break from more arduous gluten-free baking.

Below are some of our favorite gluten-free no-bake recipes. They use ingredients, such as coconut oil, that firm up or solidify when chilled. When cold, coconut oil is a solid. When it’s added to a no-bake recipe it acts as a binding, holding, structuring agent. So, no worrying about stove temps, baking dishes, or over-/under-mixing batters. If you have a refrigerator, then you’re set!

• Oat Flour Cookie Dough
• Chickpea Cookie Dough
• Gluten-Free Almond Butter Oatmeal Bites
• Chocolate Chip Oatmeal Bars {GF + DF}
• Almond Butter Crunch Cups

Easy gluten-free baking recipes for beginners

If you are ready to start your gluten-free baking journey or want to shake up a routine you’ve already started, then take a peek at these delicious treats!

• Chickpea Cookie Dough Bars
• Gluten-Free Cake Brownies
• Lemon Olive Oil Cake
• Cookie Dough Brownies
• Gluten-Free Strawberry Shortcake

Spiriteds, there is so much to take in when you learn to bake gluten-free. But, I have no doubt you will navigate it well. Earmark this post to revisit when the recipe strikes. An no matter what recipe you tackle next, stay well and stay wild. Jump into the fun when you can and always remember I’m glad you’re here! ❤️