I’ve always baked them cupcakes and muffins as treats, so now have to go back to the drawing board, but the amount of advice out there is bewildering. That’s mainly because many of us – especially those who don’t get adverse reactions to gluten – still believe that gluten-free flour has more in common with sawdust than with regular flour. This has the handy side-effect of negating one of all gluten-free bakers’ big bugbears: adjusting the proportions when converting measurements for gluten-free flour from regular flour without having to use a bespoke gluten-free recipe. According to all-round baking Yoda (and former Guardian columnist) Dan Lepard, by far the best strategy with gluten-free flour is to use less butter and more egg, together with ground nuts and other good-quality flavourings. “Gluten-free flour mixes are more or less blank flavour powders that need help to bind and taste good,” he adds.

Source: The Guardian January 07, 2020 13:52 UTC