HERSHEY'S Kitchens | Gluten Free Expert Baking Tips

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Gluten-free baking is a trial and error process. You will need to experiment until you get the results you like.

PROTEIN POWER

Non-grain options that make high protein flours are soybean, chick pea, almond, hazlenut and peanut.

MIX IT UP

Add coconut flakes, nuts, dried fruit pieces or chocolate chips to help improve texture.

YOU SAY POTATO

Starches that are safe are potato, cornstarch, arrowroot and tapioca.

PACK IN THE FLAVOR

Increase vanilla and other flavorings. Spices usually can be doubled. Gluten-free flours can taste strong and extra vanilla helps to soften their flavor.

PUREE, PLEASE

Gluten-free recipes tend to be drier, so choose recipes that contain pureed fruit, pureed vegetables, yogurt or sour cream. Banana muffins, blueberry muffins made with yogurt or carrot or pumpkin quick breads are good choices.

PLAY IT SAFE

Safe grain flours are brown rice flour, white rice flour, sorghum flour, millet and teff. Faux grains buckwheat and quinoa make nutty tasting flours.

SIMPLY SWEET

Use brown sugar instead of granulated sugar to help retain moisture.

SOFT & MOIST

Add applesauce, pureed fruit, yogurt or sour cream to help retain moisture.