Challenged by wheat-free baking

gramanana

After realizing that I have a wheat allergy, I've had to go wheat-free. I have attempted to bake several times--the first time I made a sandwich bread from almond flour and it turned out pretty good. The 2nd time I made a banana bread that never cooked in the middle. Tonight we went out for gluten-free pizza and the crust had the same problem--not quite cooked in the middle.

Is anyone else experiencing this? Is there a solution?

Thanks.

peachNpunkin

I haven't baked since I was diagnosed. I wish I had advice for you, but I don't. I always just purchase what bread or pizza I want. We have a GF restaurant here that bakes all kinds of breads and pastries, so I usually stop there if I want some type of bread.

Gosser

Sometimes things need a little more cooking, although biscuits need slightly less.

rotnkat

GF and WF baking can be challenging, but I have found some pretty good items.

Pamela's chocolate cake mix is awesome and so is her brownie mix. I've got some of her baking mix, but I haven't tried that yet. When I do I will let you know my results.

As for bread I just use Udi's whole grain or Rudi's bread. Also if you have a Garlic Jim's in your area they make the best GF pizza crust and believe me I've tried them all!

Good luck,
Anita

gemiwing

The best advice I have is to learn about alternative flours and how they behave. Learn the chemistry behind baking if you haven't already- the 'why' and 'how' is so important when substituting.

I use extra eggs, tapioca, bananas, applesauce, rice flour, xanthan gum, baking powder- and more depending on the end feel I'm going for. Even if I don't use 'odd' flour replacements- often times I'll add more eggs or more baking powder than the recipe calls for.

Tapioca starch is my go to for breads, muffins, brownies and cupcakes- anything that needs that firm mouthfeel. Rice flour with xanthan gum for more delicate foods like angel food, regular cakes or pancakes.

gramanana

Thanks everyone for your input. I guess I just have to keep experimenting to see what works.

TheDevastator

You might want to try this pizza recipe:

http://glutenfreegoddess.blogspot.com/2011/02/gluten-free-pizza-crust-my-new-recipe.html

ilookthetype

I posted my recipe in my blog ages ago. Make sure you bake the crust plain (no toppings or sauce) for 15-20 minutes before adding sauce and toppings.

I've found using a variety of flours in a single dough/recipe tends to help a lot. Also, Easy Gluten Free Baking by Elizabeth Barbone (sp) saved my sanity the first year I was gluten free, it's got a lot of great and simple recipes that taste better than any mix I've come across.

SyntonicGarden

I've had luck with the GF Bisquick as well as the cookie and cake mixes from Betty Crocker. Cheaper than the "specialty" mixes and pretty tasty if you follow the recipe exactly. (Then there's "The Cake Doctor's" gluten-free cake book, which shows you all sorts of variations using the GF cake mixes...)