Best Gluten-Free Baking Flour, According to a Pastry Chef

The month of December is synonymous with two issues: Listening to festive music on Spotify on repeat and utilizing your oven to make extra scrumptious baked items than you might have all the 12 months altogether.

Because the time to make vacation cookies, desserts, and crumbles shortly approaches, discovering allergy-friendly ingredient swaps is high of thoughts for Auzerais Bellamy, a Michelin-starred pastry chef and the founding father of Blondery, a female-owned bakery primarily based in Brooklyn, New York, that focuses on making gourmand blondies, like their candy potato blondie made with purple ube yams.

We not too long ago spoke with chef Bellamy, and he or she revealed that there’s one sort of gluten-free baking flour she swears by when creating recipes for her bakery that doesn’t compromise on taste, texture, or consistency. Discover out which gluten-free flour is her all-time favourite, plus a couple of extra pro-approved baking ideas to make sure your baked items come out good each single time this vacation season.

The very best gluten-free flour for baking, in response to a pastry chef

Selecting the best elements to make scrumptious blondies isn’t a activity chef Bellamy takes evenly. In spite of everything, she spent 10 years refining her recipe for blondies to make sure they had been as scrumptious as may very well be. Which means when crafting her in style gluten-free flavors like Brooklyn Blackout, choosing one of the best gluten-free flour for baking in the marketplace was non-negotiable. “Our Brooklyn blackout blondie simply occurs to be gluten-free. Have you ever ever seen the phrases ‘gluten-free’ and thought, that’s most likely cardboard disguised as meals? Yeah, me too,” Bellamy says. That’s why she prides herself on the scrumptious GF recipe that positively does not style like cardboard in any respect.

So, what is the secret ingredient? In keeping with Bellamy, there’s one sort of baking flour that reigns superior in the case of making her scrumptious gluten-free blondies. “For gluten-free baking, I really like Bob's Purple Mill 1-to-1 Baking Flour. It’s greatest utilized in pastries like cookies, desserts, and, clearly, blondies,” Bellamy says. The gluten-free flour is formulated with a one-to-one ratio, which means you don’t must fuss about changing the flour proportions or messing with a recipe.

Better of all, it doesn’t compromise on taste. In keeping with Bellamy, you gained’t even have the ability to inform the distinction. “It is completely formulated to create baked items with terrific style and texture and does not require any extra specialty elements or customized measurements,” she says. And it additionally helps that her scrumptious Brooklyn Blackout blondie, which is impressed by the legendary Brooklyn-based Ebinger’s Bakery, additionally includes a cocoa noir blondie base, 64 p.c chocolate ganache, and darkish chocolate vermicelli that tastes like delicate darkish chocolate fudge. Um, yum. “We name it a blondie, however who're we kidding; it’s a brownie,” she laughs.

4 extra (and important) baking ideas this pastry chef swears by

1. Use the suitable egg substitute

In case you have an egg allergy or observe a plant-based weight loss program, Bellamy recommends one sort of egg substitute, which she says can exchange each egg whites and yolks in a recipe. “For vegan baking, we use the Ener-G egg replacer. We prefer it as a result of it's a mix of potato starch and tapioca starch that mimics what eggs do in recipes to bind baked elements collectively, however it’s utterly egg-free.”

2. Swap your spherical cake pans for sheet trays

Ever depart the spherical batter-filled pan within the oven a little bit too lengthy and have dry, overly-browned edges round your cake? Similar. Bellamy has one easy answer: Ditch the spherical cake pan as soon as and for all. “Bake your desserts in a sheet tray moderately than a spherical cake pan for even and moist layers,” she says. Baking in sheet pans helps the batter bake extra evenly (no extra jiggly, undercooked, and sunken cake facilities). Then, you need to use a stainless-steel chopping ring to chop out your required form. Goodbye, dry, crumbly edges.

3. Take notes, notes, notes

Was the cake completely golden at thirty minutes, or was it thirty-two? Ugh, I am unable to bear in mind. Spare your self the headache of remembering each small tweak you made to a recipe and the internal dialogue of turmoil as you battle to recreate your steps a 12 months later and preserve a pen and paper helpful whilst you bake. “Use a thermometer and timer to take notes of what works for you this 12 months as a way to proceed to good your recipes for subsequent 12 months,” Bellamy says.

4. Spend money on an offset spatula

Bellamy says the one device she simply can’t stay with out is a mini offset spatula, which might be thought-about a small however mighty kitchen device that is mainly a secret weapon for a baker. Other than frosting desserts, the spatula will also be used to unfold batter evenly, take away extra crumbs, or place small decorations on a completed dessert. You identify it, it may well do it (for essentially the most half).

Significantly, you NEED to attempt these gluten-free herb parmesan biscuits:

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