Only a few short years ago, gluten became a household word.  Before that, it was mainly the concern of those individuals with full-blown celiac disease, an immune reaction to gluten that causes damage to the inner surface of the small intestine and an inability to absorb certain nutrients.

These days, the term gluten-free is plastered everywhere, from store shelves to restaurant menus, and it’s clear why.  According to the University of Maryland Center for Celiac Research, gluten intolerance, a related but less severe condition marked by symptoms such as depression, diarrhea, fatigue  “foggy mind,” and joint pain, affects approximately 18 million people, or 6 percent of the population.  Add to that a host of who are minimizing or eliminating gluten just because it makes them feel healthier, and you’ve got a whole lot of people wanting good-tasting, gluten-free foods – especially baked goods.

But just because a food is devoid of gluten doesn’t mean it’s healthy.  A vast array of seemingly healthful foods has emerged that may be “gluten-free,” but is often full of sugar, saturated oils, and other questionable ingredients.  While you can certainly find quality, prepackaged gluten-free treats, making them at home is a great option, too.  With a few tips, you’ll be baking gluten-free versions of everything from muffins to cake.

MIX IT UP

Premixed gluten-free flours are a wonderful shortcut for the beginner.  With all-purpose mixes, you can make most recipes gluten-free by measuring the flour one-for-one and the recipe will still work.  THen, once you’ve gotten a little experience under the belt, you can experience with the different categories of flours.  Some are made from grains (amaranth, millet, rice, sorghum, teff); some from starches (arrowroot, corn, potato, tapioca); some from beans and legumes (chickpea, fava, lentil, pea); and others from nuts and/or seeds (almond, coconut, flax, hemp).

MAKE IT MOIST

Gluten-free baked goods have a tendency to turn out drier or harder than wheat-based baked goods.  The reason is that gluten-free treats require more moisture at the outset to ensure a final result that remains moist beyond one day.  When raw, your butter should be substantially wetter than it would with a wheat-based recipe.  Bread dough, for instance should be thin enough to spread in the loaf pan, rather than thick enough to be shaped into dough by hand; cake batter should usually be thin and liquid.

GIVE IT STRUCTURE

Because gluten is the natural “binder” in a wheat-based products, gluten-free foods need a suitable replacement or baked goods will crumble once they come out of the pan.  The go-to binder is often xanthan gum, but when choosing this option, it’s important to check rom what it’s derived, as it can be sourced from corn, dairy, soy, or wheat – which contains gluten.

Another binding option is guar gum, which is derived from a seed native to Asia and can usually be used in place of xanthan.  Finally, psyllium husks can also be used to provide a gluten-like structure to baked goods.

USE SMART STORAGE

Most gluten free fours are made from whole grains, so along with starch and fiber, they contain oils.  These oils are healthy, but they also are very susceptible from damage from air, heat, or light and can become rancid fairly quickly. To prevent spoilage, store flour in an airtight container in the refrigerator for a week or two, or in sealable bags in the freezer for longer shelf life.  Be sure to bring four to room temperature before using.

When it comes to gluten-free baked goods themselves, they can lose moisture and quality quickly.  The best way to keep them fresh is to wrap them tightly and store in the refrigerator or freezer in an airtight container.

Source: www.abmp.com