Don’t be afraid to focus on simpler recipes when you’re first experimenting without gluten. Simpler dishes like cookies and pancakes are delicious and a great first step to gluten-free foods.
A key step to understanding and baking without gluten is spending the time to identify why gluten is traditionally helpful.
Speaking of gluten-free bread, most of its structure and ability to rise effectively comes from gluten protein. When baking with gluten-free bread dough, using a baking container with walls for support can help keep its integrity.
Gluten-free batters are thinner than traditional batters and doughs. As a result, you’ll find that there is less snap-back and pull in gluten-free recipes. As a general rule, mixing your yeast breads and other things like cake batter more slowly is more beneficial.