Regional Nutrition
and Food Service
This resource was developed by Registered Dietitians
Gluten-Free Baking
Baking with gluten-free flours is a challenge. Gluten
provides our baked goods with elasticity and strength
for better leavening. Gluten-free baked goods tend to
be more dense and crumbly than other baked goods.
Baking tips
When baking, try some of the
following gluten-free substitutions and recipes to help
you achieve success in the kitchen.
Alternative flour recipes
When a recipe calls for a small amount of wheat
flour, try using some of these suggestions instead.
Replace 1 Tbsp (15 mL) of wheat flour with one of
the following:
· ½ Tbsp (8 mL) corn starch
· ½ Tbsp (8 mL) potato starch or flour
· ½ Tbsp (8 mL) white rice flour
· ½ Tbsp (8 mL) Arrowroot starch
· 2 tsp (10 mL) quick-cooking tapioca
· 2 tsp (10 mL) tapioca starch
· 2 Tbsp (30 mL) uncooked rice
Replace large quantities of wheat flour with a mixture
of:
2 cups brown rice flour 500 mL
2 cups sweet rice flour 500 mL
2 cups rice polishings 500 mL
Store in an airtight container. Use ⅞ cup (220 mL) of
the mixture in the place of 1 cup (250 mL) of wheat
flour.
Try these flours or flour combinations to replace 1
cup (250 mL) of wheat flour:
· 2 /3 cup + 1 Tbsp (165 mL) potato starch flour
· 1 cup + 2 Tbsp (280 mL) white or brown rice flour
· 1 cup (250 mL) corn flour
· 1 cup (250 mL) fine cornmeal
· 2/3 cup + 1 Tbsp (165 mL) white or brown rice flour
plus 1/3 cup (75 mL) potato starch flour
· 1 cup (250 mL) soy flour plus ¼ cup (50 mL)
potato starch flour
· ¾ cup (175 mL) rice flour plus ¼ cup (50 mL)
cornstarch
· 1 cup + 2 Tbsp (280 mL) whole-bean or pea flour
Bread making tips
Kay Spicer – author of Full of
Beans, suggests tips on gluten free
bread making with a bread machine.
· Use gluten free recipes developed for a bread
machine. Substituting gluten free flours for wheat
flour in other bread machine recipes does not work.
· Have all of the wet and dry ingredients at room
temperature, except for the water. Use warm tap
water for the best results.
· Stir gluten free flours with a fork before measuring,
as they tend to settle quite a bit when being stored.
· Whisk the liquid ingredients together before putting
into the baking pan.
· Use the vinegar listed in recipes to enhance the
bread’s flavour and shelf life. Vinegar also helps
with leavening.
 Chocolate chip
· Take good care of the kneading blade as gluten cookie recipe
free bread is more difficult to knead than other
breads. Wash and dry it every time it is used and 2 /3cup butter or margarine 150 mL
ensure it is placed properly on the rotating shaft in 1 cup brown sugar 250 mL
the bottom of the baking pan. 1 egg 1
¾ cup rice flour 175 mL
· Slice bread after it has cooled completely. The
½ cup cornstarch 125 mL
cooling allows moisture to be distributed more
½ tsp. baking soda 2.5 mL
evenly. Slicing seems to work best if the bread is
½ tsp. salt 2.5 mL
wrapped in plastic wrap and left for one day.
1 tsp. vanilla 5 mL
1/3 cup chocolate chips 75 mL
· Expect the tops of loaves to be flat, or even
concave, as there is no gluten to hold a rounded
top. Cream butter or margarine, brown sugar and eggs.
Mix dry ingredients and add to creamed mixture. Mix
· Using a shorter “rapid bake” cycle on a bread well. Drop by spoonful on to an ungreased cookie
machine seems to work better for gluten free sheet. Do not put close together, as cookies spread.
bread. If not baking immediately, refrigerate. Bake at 350˚F
for 8 to 10 minutes. Yield: 18 cookies
· If adding nuts, seeds or dried fruit to gluten free
bread add no more than ¼ cup (50 mL) per loaf for
Easy bread machine recipe
best results.
½ cup white rice flour 125 mL
Easy recipes ½ cup brown rice flour 125 mL
1/3 cup potato starch flour 75 mL
Banana muffins ¼ cup tapioca flour 50 mL
1 tsp. salt 5 mL
1 cup sugar 250 mL 1/3 cup non-instant dry 75 mL
½ cup butter or margarine 125 mL
milk powder
3 eggs 3
3 tsp. xanthan gum 15 mL
3 large mashed bananas 3 large 1/3 cup white sugar 75 mL
1 cup rice flour 250 mL
2 tsp. melted margarine 10 mL
½ cup soya flour 125 mL
2 eggs at room 2
1 tsp. baking powder 5 mL
temperature
¼ tsp. salt 2 mL
1 tsp. vinegar 5 mL
½ tsp. lemon juice 2.5 mL
Beat sugar, butter or margarine, and eggs until
1 cup minus water (room temperature) 220 mL
mixture is fluffy. Add mashed bananas and mix. Mix
2 Tbsp
dry ingredients together. Add to banana mixture and
beat until well mixed. Pour batter into greased muffin
Mix dry ingredients together. Mix wet ingredients
cups. Bake at 350˚F for 15 minutes. Yield: 12
together. Combine wet and dry ingredients and mix
muffins
well. Add 1 Tbsp gluten-free quick rising yeast. Pour
into bread machine and bake. Yield: 1 loaf
Date bars Cookbooks
1 cup rice flour 250 mL Contact the Canadian Celiac Association to order
1 cup flax flour 250 mL the following books:
1 tsp. gluten free baking 5 mL Friesen, J. 1989. Gluten-Free Anytime.
powder
pinch salt pinch Friesen, J. 1989. Gluten-Free Anytime Special.
½ tsp. ground cinnamon 2.5 mL
Savory Soups for Celiacs
2 cups chopped pitted dates 500 mL
1 ¼ cups orange juice 300 mL The following book is available by calling the
3 large egg whites 3 national celiac office at 1-800-363-7296:
2 Tbsp. brown sugar 30 mL
1 tsp. vanilla 5 mL Canadian Celiac Association 25th Anniversary
Cookbook, 1998.
Preheat oven to 350°F. Combine flour, powder, salt The following books can be found in your local
and cinnamon. Stir in dates and orange juice. Beat bookstore:
egg whites until soft peaks form. Add sugar gradually
while continuing to beat. Add vanilla. Fold egg Cox, M. 2000. Gluten Free: More than 100 delicious
whites into batter. Spread batter evenly into non- recipes your family will love. ISBN: 068487251x
stick square 9x9x2 inch baking pan. When cold, cut
into 24 bars. Currie, V. Spicer, K. 1993. Full of Beans.
ISBN: 0969568819
Pumpkin loaf Some recipes are not gluten free, but most are
and it is the most comprehensive book on
½ cup canned pumpkin 125 mL cooking with beans, peas and lentils.
½ cup sugar 125 mL Greer, R. 1995. Recipes For Health: Gluten-Free.
2 eggs 2 ISBN: 0722531982
2 Tbsp. milk or water 30 mL
2 Tbsp. oil 30 mL Hagman, B. 2001. The Gluten-Free Gourmet Cooks
1 tsp. cinnamon 5 mL Fast and Healthy: Wheat-Free and Gluten Free
½ tsp. cloves 2.5 mL with Less Fuss and Less fat. ISBN: 0805065253
¼ tsp. nutmeg 1 mL
1 ¾ cup Good ‘n Easy bread mix 425 mL Hagman, B. 2000. The Gluten-Free Gourmet: Living
dash salt dash Well Without Wheat. ISBN: 0805018352
Hagman, B. 2000. More From the Gluten Free
Preheat oven to 350°F. Grease loaf pan. Beat Gourmet: Delicious Dining Without Wheat.
together pumpkin, sugar, eggs, salt, milk, oil and ISBN: 0805065245
spices. Add flour and blend well. Pour into pan.
Bake 40 to 50 minutes. Remove from pan while Hagman, B. 1999. The Gluten-Free Gourmet Bakes
warm and cool on rack. Bread: More than 200 Wheat Free Recipes
ISBN: 0805060774
Hagman, B. 1996. More From the Gluten-Free
Gourmet. ISBN: 0805023232
Ryberg, R. 2000. The Gluten-Free Kitchen.
ISBN: 0761522727

ã 2002 Capital Health Authority, Regional Nutrition and Food Service RNFS – 12 – 001
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical,
photocopying, recording or otherwise, without prior written permission of Capital Health. Direct correspondence to the Education Resource Dietitian. This information is
intended as a general resource only and is not meant to replace the medical counsel of your doctor or individual consultation with a registered dietitian.