Baking Gluten-Free: This Is How You Can Replace Wheat Flour And Co

Gluten-free baking without wheat flour and Co. is not rocket science. You just have to know how to do it and which ingredients are used and which are not. We have put together all the information for you.

For those who have gluten intolerance or even suffer from celiac disease, conventional wheat flour and many other types of flour are taboo. Fortunately, nowadays there is a wide range of other flours and other ingredients that can also be used to easily bake gluten-free. So you don’t have to give up cakes, cookies and muffins because you can’t tolerate gluten.

However, before we show you which flours you have to be careful with and which ingredients are just right, let’s first clarify the question of what this gluten actually is.

Gluten: what is it exactly?

First of all, gluten is a protein mixture found in different grains. It is also called glue protein. In a conventional dough, it is responsible for the water and flour being able to form such an elastic mass. It literally sticks.

It also ensures that pastries are nice and airy and not too dry.

Which grains contain gluten?

Not only wheat contains gluten. There are more grains affected.

  • barley
  • Oats
  • rye
  • Spelt
  • emmer
  • Green spelled
  • kamut

If you want to avoid gluten, you should not only be careful with products made from the types of grain listed, but also check sauces, dressings, soups, and ready meals for their ingredients before consumption.

What to look out for when baking without gluten

Baking gluten-free is very easy – as long as you know the appropriate substitute products and know how to use them.

Good to know when baking with gluten-free flours is that they usually absorb more liquid than flours that contain gluten. So that baked goods can still be fluffy and juicy, a binding agent should always be added, this can also be another flour.

Examples of possible binders are:

  • tapioca flour
  • locust bean gum
  • flaxseed
  • Chia seeds

Gluten-free flours and gluten-free starches are often mixed with a binding agent in gluten-free recipes.

Examples of gluten-free starch flours include:

  • potato flour
  • rice flour
  • cornstarch

In any case, you should follow the recipe exactly when baking to really get a nice dough.

Bake gluten-free: These types of flour are possible

Almond flour or soy flour: There are various flours that do not contain any gluten at all. We’ll show you our favorite alternatives that can be used to replace wheat flour and the like.

Almond Flour: Perfect for batter pastries

Basic ingredient: Shelled and de-oiled almonds
Taste: Subtle almonds
Use: Can replace wheat flour completely in yeast-free baking recipes and up to 25 percent in yeast dough recipes. Please note that 50 g almond flour is enough to replace 100 g wheat flour.

Soy Flour: Also works as an egg substitute

Basic ingredient: Shelled, finely roasted and ground soybeans
Flavor: Slightly nutty, reminiscent of soy milk
Use: Suitable as an ingredient for bread, cakes, pastries, muesli and as an egg substitute. When using, increase the amount of liquid in the recipe. 75 g soy flour corresponds to 100 g wheat flour

Coconut Flour: For delicious desserts

Basic ingredient: Dried, de-oiled and finely ground coconut meat
Taste: Sweetish-mild coconut aroma
Use: Perfect for spreads, desserts and pastries of all kinds. Important: Increase the amount of liquid in the recipe and replace a maximum of 25 percent of the wheat flour.

Sweet lupine flour: Suitable for bread and cakes

Base Ingredient: Soaked, dried and ground sweet lupine flakes
Flavor: Pleasantly nutty and sweet
Use: Gives soups, sauces, bread and cakes a delicate aroma. Due to the small volume, however, a maximum of 15 percent of the wheat flour can be exchanged in a 1:1 ratio

Chestnut Flour: Great help in sauces and soups

Basic ingredient: Dried and finely ground sweet chestnuts
Taste: Sweet with a fine note of chestnuts
Use: As a binding agent for soups and sauces, but also for cakes and crêpes, you can swap a good quarter of wheat for chestnut flour. Ratio: 2:1

Chickpea Flour: Dips are so easy

Basic ingredient: Roasted and finely ground chickpeas
Flavor: Slightly nutty
Use: The nutty taste gives patties, dips and bread a hearty aroma. 75 g chickpea flour is enough for 100 g wheat flour. You can replace up to 20 percent of the wheat flour.

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Written by Florentina Lewis

Hello! My name is Florentina, and I'm a Registered Dietitian Nutritionist with a background in teaching, recipe development, and coaching. I'm passionate about creating evidence-based content to empower and educate people to live healthier lifestyles. Having been trained in nutrition and holistic wellness, I use a sustainable approach toward health & wellness, using food as medicine to help my clients achieve that balance they are looking for. With my high expertise in nutrition, I can create customized meal plans that fit a specific diet (low-carb, keto, Mediterranean, dairy-free, etc.) and target (losing weight, building muscle mass). I am also a recipe creator and reviewer.

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