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Gluten Free Baking Tips – Anne Willner

  • Coeliac, Gluten Free
Gluten adds a natural elasticity and springiness which can be missing in gluten free flours. This can make working with certain GF doughs and batters more challenging. But don't worry, here are some helpful tips!
  1. Add xanthan gum when using gluten free flour alternatives (a ratio of about 1 tsp to 1 cup of flour).
  2. Let gluten free dough set in the refrigerator for 30 minutes before rolling out. This helps strengthen the dough.
  3. Put baking paper beneath and on top of gluten free dough when rolling it out. This helps prevent the dough from sticking to the rolling pin and breaking.

Anne Willner

Anne Willner

Born and raised in New York, I relocated to Sydney, Australia in 2018 for work. I love exploring the incredible gluten free food scene in Sydney as well as experimenting with gluten free cooking and baking.  I was diagnosed with Celiac when I was 12 years old and in the 14ish years since my diagnosis, I‘ve maintained a strict gluten free diet. I love sharing tips and tricks I’ve learned through my experience and showing how a GF diet can be exciting and delicious.

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