Gluten-Free Substitutes for Healthier Baking

The world of gluten-free baking can be rather intimidating.

Experimenting with various “other” flours and mixes can sometimes result in frustrating failures.

This is disappointing for the baker and especially the recipient of the product.

Today I’m sharing some of my favorite gluten-free options. 

For many of your baked goods, using a gluten-free mix that measures 1:1 with regular flour will work fine. You may notice a slightly different texture, but you’ll be pleased with the results.

Brands I often use are Namaste (1:1 GF mix and GF pizza dough mix) and King Arthur (1:1 GF mix and GF baking mix for pancakes, waffles, etc.).

Simple Mills is a brand that offers clean, GF baking mixes for muffins, brownies and breads. This company also makes a tasty assortment of crackers and cookies with clean ingredients.

I have noticed that baking times may be a bit longer for gluten-free products, so keep a watchful eye. There have been times I’ve had to pop my cakes back in the oven after they were on the cooling racks for a short time because I could tell they were a little too gummy in the middle. In cases like these, practice makes better.

Almond flour, GF oat flour (may not be acceptable for some gluten-free eaters due to cross-contamination), coconut flour, tapioca flour, brown rice flour are other options that may be used, often in combination with a GF 1:1 flour mix to add more nutrients and interesting texture.

Some of these flours work well on their own and others do not. When choosing any of these options, be sure to follow the specific GF recipe to ensure baking success.

Here’s a recipe for pumpkin muffins that I recently made for a yoga retreat. They fit the bill for Ayurvedic winter eating and were a big hit with the attendees. My sons like them too. They do not get the Mr. Non-Compliant seal of approval. He is not a fan.

Happy healthy baking,
Health Coach Carol

Vegan Pumpkin Muffins

INGREDIENTS                                                                                                           

• 2 cups gluten-free oat flour
• 1 cup canned pumpkin
• 2/3 cup pure maple syrup (at room temperature)
• 1/3 cup melted coconut oil
• 4 teaspoons pumpkin pie spice*
• 2 teaspoons baking powder
• 1/4 teaspoon fine sea salt or fine pink Himalayan salt

INSTRUCTIONS  

• Preheat the oven to 350ºF and line a muffin pan with 12 liners. In a large bowl, combine the flour, pumpkin, maple syrup, coconut oil, pumpkin pie spice, baking powder, and salt and use a whisk to mix it well, breaking up any clumps. This works best if your ingredients are at room temperature. If your maple syrup is cold from the fridge, it will cause the coconut oil to harden and thicken up the batter. (It should still bake fine.)
• Divide the batter among the 12 muffin cups, filling them slightly over halfway full. Bake at 350ºF for 25 minutes, or until the tops of the muffins rise and start to crack.
• Let the muffins cool for at least 30 minutes before serving. Store them in an airtight container on the counter for up to 3 days, or in the fridge for up to a week. Baked goods made with oat flour tend to dry out over time, so these have the best flavor and texture the first day you make them. I froze them and they were delicious.

*Recipe to make your own Pumpkin Pie Spice

To replace 4 teaspoons of pumpkin pie spice, mix:

• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon cloves
• ¼ teaspoon allspice

“No matter what happens in the kitchen, never apologize.” —Julia Child