Gluten-free baked goods are usually defined by what they're missing (ahem, you know, gluten.) But we don't spend enough time talking about what they gain when gluten is removed—things like a softer crumb or softer texture or crisper edges.
For some baked goods, giving up gluten can lead to better results. Consider how gluten itself works in baking: In our previous post, A Beginner's Guide to Gluten, we discussed how some baked goods, especially breads, require a lot of gluten development to achieve a chewy or airy texture. Other baked goods, meanwhile, are best when there is as little gluten development as possible because they benefit from a soft, non-chewy texture. In these baked goods, such as cakes or pancakes, bakers handle the dough delicately to minimize gluten development. But there's another way to stop the gluten network from forming: Get rid of gluten altogether.
The easiest way to do this is to switch Gluten-free dough for flour dough for the all-purpose flour called for in a non-yeast recipe. No other changes needed! And when you make this swap, these four baked goods come out even better.
Rossi Anastopoulos
Golden vanilla cake it becomes extra soft
Cake is the poster child for when to avoid over-developing gluten in a baked product. And for good reason: No one wants a slice of cake that's hard, dense, and mushy from overmixing. So it's only natural that a gluten-free version of a classic Measure for Measure butterscotch cake would result in a delightfully soft texture. And indeed, Golden vanilla cake made gluten-free gives a cake with a fine grain and even crumb. It's almost satin and oh so delicate.
It's not just the absence of gluten that does this. “The higher starch content of gluten-free flour helps create a moister, softer crumb,” explains Amanda Schlarbaum, a member of our organization. Baker's hotline. “It's the same reason we add starch to cake mixes and cake flour – the starch helps retain moisture, resulting in a moist cake.”
Rossi Anastopoulos
Deep-Dark Fudgy Brownies become even scarier
The original version of these brownies, made with all-purpose flour, is quite soft. But if you want a dense, thick brownie, you can take it up a notch by making this recipe gluten-free.
“Our Measure for Measure flour is truly the Avengers of gluten-free ingredients, and the brownies are a perfect example of how everyone pulls their weight in the mix,” says Tess Murphy, another member of Baker's Hotline. “Blend rice and sorghum flours bring out the flavor and soft body of the wheat. The tapioca flour adds a nice chew and the potato flour locks in moisture.” And to keep these ultra-moist brownies from being too dense, “Xanthan gum works to bind these ingredients together to allow them to trap gas bubbles during baking, so the brownies don't come out all fudge-y.”
Rossi Anastopoulos
Classic buttermilk waffles have a fresher exterior
One of the best ways to start the day is with a steamed waffle, golden in color, crispy on the outside and pillowy on the inside. Doing Classic buttermilk waffles with Measure for Measure highlights that textural contrast—the outside of the waffle is almost lacy, with a thin crunch yielding a fluffy interior.
According to Tess, the tapioca and potato starch molecules in Measure for Measure absorb moisture when mixed with liquids in the dough. “When direct heat and oil are applied, such as a waffle iron or a greased pan, the starch swells and pushes the water out,” she says. “They cook and harden like this, forming a brittle microscopic structure that feels like a nice crunch when you bite into it.” (She also points out that this is why many cooks prefer to use cornstarch over wheat flour when deep-frying.)
Rossi Anastopoulos
Simply Perfect Pancakes are more subtle
When a group of employee-owners of King Arthur recently tried our new line of pancake mixes, many of us were surprised to find that we liked the gluten-free pancakes best of all, thanks to their soft texture and light interior. (It's not just us: One customer shared that her non-gluten-free husband “says it's better than any regular pancake mix he's had.”)
Being gluten-free has benefits for all pancakes, not just mixes – Simply Perfect Pancakes prepared with Measure for Measure instead of all-purpose flour are soft and delicate. Similar to waffles, the gluten-free starch coagulates beautifully from the high heat of the pan, creating a golden brown exterior ready to soak up the maple syrup. Meanwhile, the lack of gluten prevents the dough from being overworked and the resulting pancakes from becoming rubbery.
Baker's tip: Simply Perfect Pancakes look for either sugar or malted milk powder as an ingredient; if baking completely gluten-free, opt for sugar, as malted milk powder is not a gluten-free ingredient.
Kristen dough
One last gluten-free baking tip
Remember, it's important to choose the right gluten-free flour when baking. If you're looking to make a recipe gluten-free by substituting wheat flour, go for itGluten-free dough for flour dough — is specially designed to replace all-purpose flour in non-leavened recipes without any change.
Gluten Free All Purpose Flourmeanwhile, it's meant for recipes that specifically call for gluten-free flour and xanthan gum (or a similar ingredient); this particular flour cannot be substituted in gluten-free recipes.
Ready to start baking? Try one of our recipes Collection of gluten-free desserts and see the difference gluten-free flour can make in your baking.
Cover photo by Shilpa Iyer.
