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FeaturesDec/Jan 2010 Issue

Gluten-Free Baking: Ready, Set, Bake!

Making gluten-free, dairy-free cookies from scratch is easier than you think. Follow these tips for baking success.

Get Organized

To avoid mistakes, read through the recipe carefully. Assemble your ingredients, bringing them to room temperature before you begin mixing.

Merry Measure

Accurate flour measurement is critical to successful gluten-free cookie making. Use a large spoon to scoop the flour into the measuring cup. Then level it off with the back of a knife.

Measure Up

A small ice cream scoop is a convenient tool, creating uniform cookies and perfect size every time. Scoops are available at most kitchen and restaurant stores.

Line It

A sheet of parchment paper on a baking sheet prevents your cookies from sticking to the pan. Parchment paper is available at any grocery store or ask your local bakery.

Give a Gift

Cookies aren’t just for the holidays. Surprise family members and friends with a package of homemade goodies throughout the year. Your college student will thank you.

Blend In

When selecting a commercial gluten-free flour mix, choose one that’s finely ground. A mix of organic brown rice flour, white rice flour, tapioca starch/flour and potato starch works well. Blends are available at most health food stores or gluten-free bakeries. If you can't find a "fine grind" flour blend, make your own by placing flour in a clean coffee grinder and processing until finely ground.

Stock Up

if you plan to do a lot of baking, keep extra gluten-free flour blend, cornstarch, xanthan gum, baking soda and baking powder in your pantry. Check expiration dates.

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