Your account has been reactivated.
Gluten-free baking is a trial and error process. You will need to experiment until you get the results you like.
Non-grain options that make high protein flours are soybean, chick pea, almond, hazlenut and peanut.
Add coconut flakes, nuts, dried fruit pieces or chocolate chips to help improve texture.
Starches that are safe are potato, cornstarch, arrowroot and tapioca.
Increase vanilla and other flavorings. Spices usually can be doubled. Gluten-free flours can taste strong and extra vanilla helps to soften their flavor.
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.
Safe grain flours are brown rice flour, white rice flour, sorghum flour, millet and teff. Faux grains buckwheat and quinoa make nutty tasting flours.
Use brown sugar instead of granulated sugar to help retain moisture.
Add applesauce, pureed fruit, yogurt or sour cream to help retain moisture.