A gluten-free baking workshop
I recently attended a baking workshop for baking with gluten-free flour. I rarely bake, so I never thought about attending a class like this, however, I was running out of ideas for healthy desserts and snacks, so I decided to give it a try and learn more recipes. I was surprised because I didn’t just learn some new recipes but I learned some new baking tricks too!
What we made
We made chocolate granola. I tried this recipe some time ago, but after making it at the class I attended, I was way more motivated to make it regularly because I had discovered a new method as to how to make it. Previously, I would only stir everything for a few minutes, then I would try and cook the granola in a frying pan. That’s a good option when you’re in a hurry, but this time, after learning how to make it through the class I attended, I learned to bake it at a low temperature. This is definitely so much more convenient.
My famous Granola Recipe
The last granola I made had puffed amaranth, millet flakes, chia, pumpkin seeds, sunflower seeds, nuts, almond, oatmeal. You can make the granola with any combination of seeds and nuts that you might have at home! Granola is so easy to make so I thought I should share this healthy recipe with you as well as the ingredients I use to make it in the comfort of my own home.
300g mix of nuts, seeds, oats
40g of coconut oil or butter
40ml of maple syrup
Half a teaspoon of salt
Step 1: Stir the dry ingredients in a container.
Step 2: Mix the honey and oil in another container.
Step 3: Integrate the wet and dry ingredients.
Step 4: Bake on a baking sheet or tray at 170°C for 8 to 10 minutes.
Step 5: After that time, turn the granola over so that all parts are nicely toasted. After 18 to 20 minutes, once everything is golden and toasted, take it out of the oven and let it cool down. Once cooled, put it in a glass jar to keep it crisp.
My 6 tips for baking with gluten-free flour
1) Try different flours until you find the one that best suits your recipe. The flours I like best are millet, oat, almond and buckwheat (in small amounts).
2) The best way to mix the flours is by weight, not by volume.
3) As gluten helps keep baked goods together, you need to replace it this ability to glue. You can use egg, chia or flax, but there are also other ingredients such as psyllium, xanthan gum or guar.
Remember that just because it’s gluten-free, it doesn’t mean it’s super healthy. If you are trying to make a healthier recipe, consider how much sugar you put in.
4) If you are baking something savoury, you can try flours that are also very tasty, such as chickpea, yucca, and rice.
5) If you are making a gluten-free recipe for the first time, start with half of the portion as a trial. If you like it, then use the whole portion when you try it the second time.
I really enjoy making marble cake and pancake recipes. For both, I mix flours such as oats, millet, and buckwheat until I get a good consistency.
6) The important thing when baking with gluten-free flour and trying out new recipes is to not give up, your first attempt may not be perfect. But the second or third time could possibly be a success!
Good luck with your experiments! Send me photos or videos of your gluten-free baking experience on Instagram.