The Ultimate Guide to Gluten-Free Cooking: Tips for Perfect Meals Every Time

Cooking gluten-free can be a bit of a minefield, not to mention a bit of a learning curve too. So, I thought I would put together some little tips that I’ve learned over the years, which always help me and, I’m hoping, will help you too.

1. Use Xanthan Gum for Binding: In gluten-free baking, a pinch of xanthan gum helps hold your dough or batter together, mimicking gluten’s elasticity.
2. Rest Your Batter: Gluten-free batters and doughs benefit from resting for 20-30 minutes before cooking to hydrate the flours and improve texture.
3. Don’t Overmix: Overworking gluten-free dough can make it dense. Mix until just combined for lighter results.
4. Toast Your Bread: Gluten-free bread often tastes better toasted, as it enhances the flavour and texture.
5. Use Cornstarch for Crispy Coatings: Cornstarch makes a great gluten-free alternative for breading chicken or vegetables to get a crisp outer layer.
6. Double Check Stock Cubes and Sauces: Many contain hidden gluten. Opt for certified gluten-free options to avoid cross-contact.
7. Low and Slow for Baking: Gluten-free baked goods often need lower temperatures and longer baking times to cook evenly without burning.
8. Be Generous with Seasoning: Gluten-free flours can sometimes taste bland, so don’t hold back on spices, herbs, and seasoning to pack in flavour.
9. Keep a Clean Workspace: Cross-contact is the enemy. Use separate utensils, cutting boards, and cookware to keep gluten-free food safe.
10. Invest in Silicone Baking Mats: Gluten-free doughs are stickier, and silicone mats can save you from endless frustration (and parchment paper waste).
11. Freeze Your Bread: Gluten-free bread can go stale quickly. Slice it, freeze it, and toast as needed to extend its life.
12. Acid is Your Friend: A splash of lemon juice or vinegar can brighten up gluten-free baked goods and combat any lingering “floury” taste.
13. Choose Ripe Bananas for Baking: In gluten-free banana bread or muffins, the ripeness of the bananas adds sweetness and moisture.
14. Cooking gluten-free pasta? Knock a minute off the suggested time, or you’ll end up with mush. Trust me, it happens fast! If you’ve got a good-quality brand, though, you might get away with the full time. Aim for al dente, not a bowl of porridge!
15. Use Mashed Potatoes as a Thickener: Instead of flour, mashed potatoes can be a great way to thicken soups or stews while adding creaminess.
16. Don’t Skip the Egg: In baking, eggs provide structure and moisture. If you’re also egg-free, try flaxseed or chia seed as substitutes for binding.
17. Experiment with Dairy: Gluten-free recipes often need extra moisture. Using yogurt, sour cream, or buttermilk can add richness and softness to baked goods.
18. Pre-bake Crusts: When making gluten-free pies or tarts, blind bake your crust first to avoid sogginess.
19. Let Bread Cool Completely: Gluten-free bread needs extra time to set after baking. Slicing it too soon can make it gummy inside.
20. Invest in a Good Non-Stick Pan: Gluten-free batters tend to stick more, so a high-quality non-stick pan can save you lots of headaches.
21. Double Bake for Crunch: To make crispy crackers or croutons, bake them a second time at a low temperature to remove moisture.
22. Make Your Own Bread Crumbs: Pulse gluten-free bread in a food processor and toast it for homemade bread crumbs.
23. Layer Flours for Fried Foods: For extra crispy fried coatings, layer gluten-free flours—dip in cornstarch, then egg, then almond flour or rice flour.
24. Grate Cold Butter for Pastry Dough: Instead of cutting in butter, grate it into the flour mix to help create flaky layers.
25. Add Psyllium Husk Powder: This is great for adding elasticity and moisture to gluten-free bread doughs.
26. Be Careful with Oats: Always buy certified gluten-free oats, as regular oats are often contaminated with gluten during processing.
27. Cool Cakes Upside Down: For even texture, cool gluten-free cakes upside down on a wire rack—it helps prevent them from sinking in the middle.
28. Use Coconut Milk for Creaminess: Coconut milk can add richness to soups, curries, and desserts without needing cream-based thickeners.
29. Make It in Smaller Batches: Gluten-free batters and doughs can dry out if left too long. Work with smaller amounts to keep things fresh.

So, there you have it—a few little tips to help when cooking. I’m sure some of you have your own tricks up your sleeve and might even find that some of mine don’t quite work for you.

That’s the beauty of cooking—it’s personal, and there’s always room to experiment and learn.

If you have a go-to tip or a kitchen hack that makes your life easier, I’d love to hear about it. Share your ideas in the comments, and let’s keep inspiring each other to create amazing dishes!