Molasses is a perfect ingredient for gluten-free baking. It retains moisture so helps keep gluten-free baked goods moist.
Who knew gluten-free baking could be so easy?
I have always felt sorry for people who were dependant on packaged gluten-free baked goods. To be stuck with poor tasting, strangely-textured boxes of super expensive gluten-free cookies just seemed wrong. May be the boxed stuff is getting better but it’s still costly.
I suspect that’s why, over the years, I have received a lot of messages from molasses lovers looking for gluten-free recipes. Lucky for me I have also received lots of tips from experienced gluten-free bakers. The result is this long-overdue collection of gluten-free recipes for sweets and treats.
A couple of tips:
Early on in my gluten-free baking experiments a veteran gluten-free baker taught me these simple tips:
- If you’re baking gluten-free quick breads (muffins, biscuits & tea breads) add ½ tsp. of xanthan gum or guar gum for each cup of gluten-free flour used.
- If you’re adapting recipes that call for all-purpose flour, you’ll find that those recipes containing fruit or vegetable purees (ex. apple sauce or canned pumpkin) adapt well to gluten-free flour since the added moisture from the puree helps with the texture of the finished baked goods.
A note about rolled oats:
Many of the recipes in this eBook call for gluten-free rolled oats.
As of 2015, the Canadian Celiac Association supports Health Canada’s decision to permit the use of gluten-free claims for specially produced oats, provided these oats do not contain more than 20 parts per million (ppm) of gluten from wheat, rye, barley or their hybridized strains. Visit www.celiac.ca for more information.
Choose certified gluten-free rolled oats if you can’t tolerate any gluten since conventional rolled oats are often cross-contaminated by gluten-containing grains.
For those of you who can tolerate gluten and are simply trying to eat less wheat and enjoy a greater variety of grains, conventional rolled oats may be fine.
Gluten-free flour blend:
Make your own gluten-free flour blend with these three ingredients: 4 cups fine brown rice flour, 1 1/3 cups potato starch (not potato flour), 2/3 cup tapioca flour. Whisk together and store in an airtight container. (From the excellent cookbook, The Allergen-Free Baker’s Handbook. Read more about it here.)
One more thing…
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