Gluten-Free Baking: Simple Tips for Better Bread, Cakes, and Cookies

Baking without gluten doesn’t have to mean dry, crumbly results. With the right flours, binders, and techniques you can get moist cakes, chewy cookies, and sturdy loaves. This page gives clear, practical tips you can use.

Start by choosing a good gluten-free flour blend. Single flours like rice or oat work for some recipes but need help. Look for blends that contain a mix of rice, tapioca, and potato starch, or make your own mix: 40% brown rice flour, 30% sorghum or millet, and 30% starch. Pre-made blends save time and include xanthan gum or guar gum.

Binders matter. Gluten gives baked goods stretch and structure. In gluten-free baking you replace that with xanthan gum, guar gum, psyllium husk, or flaxseed. Use about 1 teaspoon xanthan gum per cup of flour for cookies and cakes, and 1½ to 2 teaspoons for breads. For a natural option, mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg you replace.

Hydration needs are different. Gluten-free flours absorb more liquid, so many recipes need extra moisture. Add 10–20% more liquid than the original recipe calls for and watch the batter. It should look slightly wetter than you expect. That helps keep crumbs soft after baking.

Mixing technique matters less than you think. Overmixing can make batters gummy because there’s no gluten to develop. Mix just until ingredients are combined. For breads, a longer rest time after mixing helps starches hydrate and improves texture. Let dough or batter rest 20–30 minutes before baking when possible.

Tips for Better Texture

Warm liquids slightly for better yeast activity in gluten-free breads. Use instant yeast and add a touch of sugar to feed it. Baking powder and baking soda still work for quick breads, but fresh leavening gives better rise. For a lighter crumb, try adding an extra egg or an egg white — they help lift and set structure.

Don’t skip fat. Butter, oil, or yogurt add tenderness and taste. For crisp cookies, chill the dough briefly before baking. For softer cakes, avoid high oven temperatures and use an oven thermometer to keep heat steady.

Practical Troubleshooting

If your bread falls, it probably had too much yeast or too high a temperature. If cakes are dense, try more liquid or add an extra egg. If cookies spread too much, chill the dough and reduce butter slightly. If crumb is gummy, bake a few minutes longer or lower oven humidity by leaving the oven door cracked briefly at the end.

Storage and freezing help. Many gluten-free goods dry out fast, so wrap them tightly or store in an airtight container. Freeze slices of bread or whole muffins and thaw at room temperature or warm briefly in the toaster.

Finally, experiment. Small swaps change texture a lot—try different blends, adjust gums, and note results. Keep a simple notebook with ratios that work. With a few tests you’ll learn what gives you the texture and flavor you want.