Gluten Free Baking
Gluten Free Flour Baking Tips
Premium Gold's Gluten Free All-Purpose Flour is very viscous and fibrous -- similar to whole grain wheat flour -- and batters may require additional liquid, especially if the batter sits for any length of time. Baking adjustments may be necessary according to humidity levels and lower or higher elevations. Altitudes over 3,000 feet affect baking procedures. The atmosphere is drier, due to lower air pressure, and flours dry out causing recipes to require slightly more liquid. Also, fermentation and rising is faster the higher you go as the leavening carbon dioxide gases are able to expand faster due to the thinner air, and rising times will be decreased up to half.
For best baking results, batter consistency should be creamy. If the batter is too thick, try adding small amounts of liquid at a time, such as milk. Another tip is to reduce the amount of flour by 1/4 cup. If your batter is too thin, add small amounts of flour, or an additional egg or egg white, until you achieve your desired texture. Using ingredients as room temperature, especially butter, is preferred.
Premium Gold's Gluten Free Flax & Ancient Grains All-Purpose Flour adds the benefits and flavor of whole grains, without the heaviness of whole wheat flour -- appealing to those with gluten intolerance and without.
TIPS FOR MAKING PANCAKES
When using our flour for pancakes, variations in the amount of flour and liquid are common due to the dense nature of our product. If your batter is too thick, add oil, applesauce, milk or water to the batter in increments of 1-2 Tablespoons or 1/8 cup at a time. When you are ready to cook, make certain your pan is hot enough and lightly grease the pan. When the batter has cooked for a few minutes, use the tip of your spatula to pierce the top of each pancake to release any steam and promote more even cooking. If baking at elevations lower than 2,000 feet, you may need to increase the flour amounts, start at increments of 2 Tablespoons.
Premium Gold's Gluten Free Flax & Ancient Grains All-Purpose Flour works best with a protein liquid. We suggest using canned coconut milk for its richness and flavor. For dairy-free baking, opt for milks with a similar sugar profile to cow’s milk (12 grams of sugar per cup) since sugar impacts crust and texture.
Dairy milk (whole, 2%, 1%, skim)
Calories per cup: 90-150; 8-10 grams protein, 11-12 grams carb (11-12 grams sugar), 0-8 grams fat
Calories per cup: 90-130; 6-8 grams protein, 7-14 grams carb (6-11 grams sugar), 4 grams fat
Calories per cup: 30-120; 1 gram protein, 1-23 grams carb (0-22 grams sugars), 3 grams fat
Hemp Seed Milk
Calories per cup: 70-190; 2 grams protein, 1-35 grams carb (6-23 grams sugars), 6 grams fat
Calories per cup: 70-160; 1-2 grams protein, 11-34 grams carb (1-28 grams sugars), 3 grams fat
Calories per cup: 50-100; 0-1 gram protein, 1-12 grams carb (1-10 grams sugars), 5 grams fat
Milk Alternatives: Are They Really Better for You, or Is It Hype? What is really in almond, hemp seed, coconut, rice and soy milks, Maureen Callahan, April 12, 2013