6 Tips on Mixing Gluten-Free Dough

Mixing gluten-free dough to create moist, tasty baked goods is an art. It’s perfected over time — no one gets a gluten-free baking project perfect on the first try. 

When you or someone you love has celiac disease or a gluten sensitivity, it’s wonderful when you can still create the delicious baked goods everyone loves, only with a gluten-free twist. 
Follow the six tips below when you’re mixing gluten-free dough to help develop your skills for baking wheatless products. 
Increase Amount of Leavening Ingredients
When you’re converting a recipe to your own personal gluten-free version, you can’t always just switch the type of flour you use and expect it to come out the same. Sometimes you have to adjust the other ingredients as well. 
Two of these ingredients are baking soda and baking powder — the leavening agents. Many experts recommend increasing the amount in each recipe by 25 percent. 
Don’t Use Just One Type of Flour
Because there are so many different types of gluten-free flours, you can end up with many different tastes. To create baked goods that aren’t predominantly of one flavor, it’s best to mix multiple types of gluten-free flour evenly. For example, you could mix one part brown rice flour, one part almond flour and one part amaranth. 
Beware of Oats
Think twice before adding oats to your gluten-free dry mix. While oats are inherently gluten-free, many brands are processed in facilities that also process wheat. If the package does not say “certified gluten-free,” cross-contamination could affect your final product. 
Combine All Dry Ingredients Thoroughly
Since different types of flours have different colors, make sure you evenly mix all the dry ingredients until they blend into one color. You can use a wire whisk for even distribution. 
Mix the Additives in Before the Wet Ingredients
The gluten in traditional flour is what gives dough its stickiness. Without it, gluten-free products can be dry and crumbly. There is a way to compensate for this however — use xanthan gum. Some bakers also use gelatin or agar. If you’re using additives, mix them thoroughly with the dry ingredients before adding the wet.
You Can Mix the Dough Longer
Mixing gluten-free dough doesn’t come with the same stress as regular dough. Since there is no gluten, you don’t run the risk of overdeveloping the dough. In fact, with gluten-free baking, longer mixing times are preferred. This gives the flour time to absorb water. Creating a fluffy dough leads to an airier final product. 
Find Your Mixer
Dough Tech carries a selection of professional dough mixers that help you expertly create the gluten-free products your loved ones and customers are demanding. Mixing gluten-free dough doesn’t have to be complex, especially not if you have a quality mixer in your kitchen. Contact us today to find out more.