Experiments in Gluten-Free Baking.

With people taking their health into their own hands, a lot of people are getting tested and discovering they suffer from food intolerances and allergies. For this reason I have decided to try my hand at gluten-free baking. There are loads of options for celiacs when it comes to dessert — raw desserts, for example, are the number one answer to the problem because they contain absolutely no flour whatsoever. But what if you want the real stuff? A cupcakes, or a gooey brownie straight out of the oven? So I set out to make banana bread with some summery ingredients. 

Friends, it did not go well. Not the first time, and not the second time, either. 

I wanted to create a gluten-free banana bread with pistachios and raspberries and a hint of coconut flavour, so I used coconut flour and Doves Mill rice flour. Every damn time the bread was uber moist, beyond the point of mooshy. It tastes good, sure, and the top looked pretty, but the inside? I’d never serve that to anyone. 


I even broke my spatula the firs time around 😥


So I am reaching out to you. If you have any experience in gluten-free baking, tell me what you know, please! Leave your tips and recommendations in the comments below. 

Yours, 
a very desperate wannabe gluten-free-baker Vegan Cookie Fairy


6 thoughts on “Experiments in Gluten-Free Baking.

  1. Oh dear! I've tried GF baking a handful of times and it's always gone quite well! Your product is gonna be denser, but also more nutritious! I've made GF pizza crust for our Saturday pizza nights and it's great. I think I used pea flour, buckwheat flour, and chickpea flour. Maybe it was the recipe this time? :S

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  2. What is buckwheat???! I can't seem to find any answer to this online. I've tried finding it in my local health/vegan/organic shop but found nothing. I know it can be used in raw recipes, I've just never seen it in shops here in the UK. Would love to try it, though!

    I think for the next trial of this banana bread (it will work, dammit!) I will try a ready-made GF mix. I may have tried a little too hard making my own when I'm still a beginner GF baker. But I'm not giving up!

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  3. I love your site and can't wait to try out some of your recipes. I'm not sure if you are close to a Whole Foods, but they should certainly have buckwheat flour. Another four I love is Bob's Red Mill All Purpose Gluten Free Flour. I love this because it doesn't contain they heavy grainy flours that I avoid. I do like using coconut flour as well but have noticed that I need to reduce liquid when I do that. I also do not use any of the binders… ever. For what ever reason, the gluten free world thinks you must use xanthan gum or guar gum to hold things together. I promise you, this is not true. Xanthan gum is created in a lab (once you read what it is you will not want to use), guar gum is plant based but can cause stomach upset. Instead, I use flax meal or chia meal to bind. I make cupcakes, breads, pizza, cookies, muffins, etc and they all hold up just fine. I hope this helps and you continue your gluten free experimenting.

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  4. We've got Dove's Mill in supermarkets, I don't know if Wholefoods sells Bob's Red Mill in the UK, but I can have a look. I think I'm going to give the coconut flour a rest for now and stick with a premade GF mix. Thanks for the tip about binders! In banana bread, I always assume the amount of banana will be plenty to hold it all together. 🙂

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