Let’s talk gluten-free baking! I bake a lot. It’s one of my very favorite things to do.
Not only does it help relieve stress for me, but it gives me a chance to be a little creative.
I’m not a recipe follower. I love to use recipes as guidelines so I can add and subtract ingredients as I please.
Most of the time, I can get it to work which makes me feel good and accomplished.
Other times, not so much. But I can always learn something from my mistakes.
When I started eating gluten and dairy-free so many years ago, I thought I had to give up baking in the way that I knew it.
Turns out, I didn’t!
Over the years, I’ve experimented with so many alternatives, and I’ve found 2 simple swaps that (almost) always work when it comes to baking to help make the perfect gluten-free, dairy-free desserts!
2 SIMPLE BAKING SWAPS TO MAKE PERFECT GLUTEN-FREE, DAIRY-FREE DESSERTS (ALMOST) EVERY TIME
SIMPLE SWAP #1: FLOUR
When it comes to gluten-free desserts, the biggest factor is the flour. Luckily, there are so many gluten-free flours out there these days!
Unluckily, not all gluten-free flours are created equal. You see, some have necessary ingredients like xantham gum and others don’t.
Then you have almond flour, coconut flour, arrowroot powder, tapioca starch, rice flour, and so many other baking alternatives that will make your head spin when trying to keep them all straight.
But here’s the thing.
When it comes to baking, the only gluten-free flour you will ever need is Bob’s Redmill Gluten-Free 1:1 Baking Flour.
Trust me when I say that I have tried every variation in the book, and no flour works better than this one!
It’s the only flour I buy these days, and I use it in place of regular all-purpose flour in every single recipe I make.
Talk about easy when it comes to trying to make your recipes gluten-free!
SIMPLE SWAP #2: BUTTER
Now for the dairy-free swap. Because you can’t baking without running into the need for butter, let’s be honest!
If you’re trying to bake dairy-free, this can be a tough one. How do you replace it and get the same texture and taste?
Margarine? But that’s so processed and unhealthy… and it’s ultimately just oils, right?
Skip it! Because all you need is refined coconut oil!
I have had such success replacing butter in recipes with refined coconut oil.
I also replace this 1:1 with butter, but there is one trick. The consistency! A lot of baking recipes call for softened butter. That matters!
My trick is trying to keep the coconut oil consistency the same as what the recipe calls for.
For example, if butter is supposed to be softened but not melted, I don’t do anything to my coconut oil but scoop it out of the jar!
This little trick has made a huge difference in how things like homemade dairy-free frosting and cookies have gone for me!
I also use coconut oil to grease all my pans, so needless to say, I’m a huge fan of the stuff when it comes to baking.
If you get a little more into baking, you’ll probably come across a recipe with buttermilk you want to recreate.
Don’t try to find a different recipe! Because you can easily make your own dairy-free buttermilk substitute.
You just need coconut milk and white vinegar!
For every 1-1.5 cups of milk you need, add 1 tablespoon of white vinegar to the milk and let it sit for a few minutes before adding to your recipe.
Same basic concept!
GET TO BAKING
See? I told you these swaps were simple, but they work! And the best part? You don’t need to go searching for “gluten-free” or “dairy-free” recipes anymore.
Simply find the recipe you want to recreate and use these 1:1 swaps to transform any recipe into a gluten-free, dairy-free delight!
Which one will you try first? Let me know!
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