6 Gluten-free baking tips for soft and fluffy pastries

Flour Blend Selection

Choose a high-quality gluten-free flour blend that includes a mix of flours like rice, tapioca, and potato starch.

Xanthan or Guar Gum

Adding a small amount of xanthan gum or guar gum helps improve the texture and binding properties of gluten-free dough.

Moisture Retention

Gluten-free flours can be drying, so incorporate ingredients that retain moisture, such as applesauce, mashed bananas, yogurt, or buttermilk.

Egg or Egg Replacers

Eggs contribute to structure and moisture in baking. If you're egg-free, consider using flax or chia seed gel, silken tofu, or commercial egg replacers to achieve similar results.

Leavening Agents

Boosting leavening agents like baking powder or baking soda can help create more airiness in your pastries.

Resting Time

Allow your gluten-free dough to rest for a short period before baking. This helps the flours fully hydrate and gives the gums and starches time to bind

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