Bake gluten-free

Glutenfrei backen

Bake gluten-free

Ruut has all the important information and tips for exceptionally tasty products

While a gluten-free diet used to be rather rare, the demand for gluten-free foods has increased significantly in recent years. Above all, there is increasing demand from consumers for ingredients that enable gluten-free baking. The reason for this, in addition to illnesses such as celiac disease or gluten intolerance, is also voluntary dietary changes, such as those associated with the Paleo lifestyle . The latter is also referred to as "Stone Age nutrition". Proponents of this diet consume products that are believed to have been available since the Stone Age, such as fruit, vegetables, and meat. On the other hand, dairy products and cereals, among other things, are avoided.

Maybe you belong to one of these groups or you just want to try something new. However, the new diet presents challenges that initially appear complicated, especially for people who involuntarily have to do without products containing gluten. Because once you start dealing with the topic, you quickly realize that gluten is contained in more products than you might have thought at first. This often leads to the assumption that fresh rolls or bread from the baker, your favorite delicious cake and all kinds of everyday products must now be removed from the menu. Our team can reassure all those affected: It doesn't have to be! Because nowadays there are many gluten-free alternatives for pasta and Co. and gluten-free baking is also very easy thanks to flour alternatives and with a little practice.

Bake gluten-free – you have to pay attention to that

So that you can successfully bake gluten-free rolls, cakes and all kinds of other delicacies, it is worth taking a closer look at a few special features - for both hobby and professional bakers. First of all, it is important that you understand what function gluten actually has in baking. Its common name as "glue protein" already gives a clue: thanks to its water-binding ability, gluten literally ensures that the finished dough sticks together . In addition, the finished baked goods remain fluffy and airy and retain their consistency even after baking. But even without gluten-containing flour, you can make the fragrant delicacies not only taste delicious, but also look at least as good - you just have to know how! The following tips will help you get started with gluten-free baking:

Probably the most important point first: If a recipe contains gluten-containing products such as wheat or rye flour, you can usually not just simply replace them and otherwise follow the recipe normally. The reason for this is that the flour alternatives have different properties and therefore have to be treated a little differently. Manioc flour is an exception here, because it comes very close to gluten-containing flours such as wheat flour and can therefore often be used 1:1 as a substitute. Have a look here if you would like more detailed information about the different flour alternatives . However, especially if you consider yourself a beginner, it is still advisable to use recipes that have already been designed for gluten-free baking. You should strictly follow the quantity and preparation instructions , as these are essential for gluten-free baking in order to achieve delicious results.

It is also good to know that gluten-free dough needs more liquid in order to maintain a good consistency and not end up with a pastry that is too dry or hard. In addition, the dough is often much stickier than the gluten-containing alternative. So don't be surprised if the dough isn't quite as firm as you're used to . To make the processing easier for you, it is advisable that you grease your hands a little and line the baking tin with baking paper.

If there are people in your household who are affected by celiac disease, you should also make sure that the end product is really gluten-free. Thorough cleaning of the objects used and the worktop is essential to ensure this. If you also want to use baking powder when baking, you should also make sure that it is gluten-free . In this way you can prevent gluten from accidentally ending up in the food.

Discover the world of gluten-free baking with Ruut

At Ruut, we want to bring you closer to the world of gluten-free baking, whether you're transitioning to a gluten-free diet by choice or by force. With our gluten-free baking mixes , you can easily make bread and rolls that not only wrap your home in a wonderful fragrance, but also taste extraordinarily delicious. Perfect for a leisurely Sunday breakfast or any other time of the day. And if you like it a little sweeter, our waffle and pancake baking mix is ​​perfect for you, bringing your favorite café into your own four walls. And if you don't want to commit yourself just yet, we recommend our cassava flour , which you can use to conjure up all sorts of delicacies. In combination with our well thought-out recipes, gluten-free baking becomes so easy!

Kommentare

Back to blog
What you might also like