Gluten free cooking can be challenging at the beginning, as many gluten free flours behave differently in baking to flours containing gluten such as wheat flour. These and other cooking hints should assist you as you learn gluten free cooking.

1. A combination of gluten free flours gives a better result than using one. I have an air tight container where I keep a mix of sifted rice, tapioca and potato and soy flour which is an excellent combination for cake and batter cooking.

2. Keep gluten free flours stored in a cool, dark cupboard or pantry.

3. Do not store gluten free flours in plastic bags for long term storage as they sweat causing moisture, which in turns allows infestation to occur.

4. Soy and brown rice grains and flours keep best in the refrigerator.

5. If you only use gluten flours when a celiac family member or friend visits, keep flours in the freezer as they don’t freeze and will keep best in extreme cold.

6. Always label stored gluten free ingredients clearly and store separately to avoid cross contamination.

7. Store yeast in refrigerator in hot weather.

8. Use gum (xanthan gum and guar gum) to replace the properties of gluten in your baking to help prevent crumbling.

9. Eggs, milk powder and soy flour produce a less crumbly texture in bread and cakes.

10. Gluten free pastry and dough mixtures are easier rolled and shaped if chilled first.

11. Use heavy-duty baking tins when cooking gluten free bread and cake for even heating.

12. Muffins and bread rolls cook more evenly if pans are lined with aluminum foil.

13. Cakes baked in ring tins will cook better because they will cook from the inside as well as outside.

14. If your gluten free cooking requires ongoing adjustment changes to time, check oven that your temperature is correct. Use an oven thermometer purchased from a hardware store. Exact temperature for gluten free cooking is important.

15. When freezing left over bread and cakes, always wrap each slice separately to prevent “gluing” together.

16. If icing gluten free cakes, never use an icing sugar mixture as they contain gluten. Look for a good quality pure icing sugar.

17. A mix of gluten free maize and potato flours are best for battering fish.

18. Fresh or dried rice sheets are perfect for making lasagna.

19. Gluten free bread mixes are excellent for pizza bases. Do not allow to rise before adding toppings and cooking the completed pizza.

20. To avoid gluten free bread from sinking in the center after removing from the oven, cut back on rising time of bread dough before baking. Gluten free bread will continue to expand after placing in the oven.

21. If you are also lactose intolerant you can substitute lactose milk and margarine in gluten free breads and cakes. Check consistency when using measurements. Some lactose free products contain extra moisture.

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About Chrissy Siggee

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