Do you love baking but have recently been diagnosed with coeliac disease? A great way to start the new year fresh and do something exciting is to get into gluten free baking. The gluten free baking scene is more thorough than ever before, with plenty of gluten free baking ingredients and recipes to choose from, making it a fun way to bake delicious gluten free pastries, cakes, bread, and other baked goods.

Once you get to grips with gluten free baking, you can experiment with different recipes and try out new things. What can you expect from baking without gluten?

Gluten – in baking, the elasticity of gluten helps to trap air within doughs and batters helping to build a structure and give chewiness. Without it, there is the potential for baked goods to be dense, crumbly, and grainy, which is why it is a necessity to find a gluten free flour alternative, such as putting together multiple flours and binders or a pre-mixed combination flour.

Absorption of liquid – gluten free flours will often include fine starches, and this means that they absorb more liquid than conventional flour. What this means is that gluten free recipes are more likely to include more liquid and looser batters, as well as a larger quantity of leavening, such as baking powder. This helps to lighten the texture and add volume to the bake.

No need to knead – breads and other baked goods often require plenty of kneading to develop the gluten. As there is no gluten present, don’t be scared to leave the dough without kneading it, as it isn’t needed at all, though it is important that you mix it well. Gluten free dough will often appear like more of a sticky batter.

Stick to the baking time – gluten free doughs and batter take longer to bake due to the greater quantities of liquid present. If you remove them too early from the oven, they may become mushy or have a gummy texture. Be brave and follow the longer baking time rather than following traditional cues as to when you should stop the bake.

Gluten free recipes

Below are a few great gluten free recipes that are simple to make and showcase the diversity of gluten free baking dishes.

A zesty gluten free lemon cake

A simple and tasty bake, a perfect zesty slice of gluten free lemon cake to go with a cup of tea.

Ingredients:

• 200g butter
• 150g caster sugar
• 250g gluten free plain flour
• 2 teaspoons gluten free baking powder
• 4 eggs
• 1 juiced and zested lemon
• 250g icing sugar
• 1 lemon (for icing)

Method:

• Pre-heat the oven to 180C/160C fan/Gas 4. Butter a 900g loaf tin and line it with parchment paper. Beat the sugar and butter together for 3-4 minutes or until it becomes light in colour and creamy. Crack in the eggs one at a time, beating well after each egg.
• Combine the gluten free flour and baking powder in a bowl. Beat the juice and zest of the lemon into the wet ingredients, combine and fold in the flour mixture, and then spread the batter into the tin. Smooth the surface and then bake in the oven for 40-45 minutes until it is golden, and a skewer comes out clean from the centre. Remove and cool for 10 minutes in the tin. Remove from the tin and cool on a wire rack.
• To make the icing, sift the icing sugar into a bowl and add 3 tablespoons of lemon juice. Whish and add more lemon juice a teaspoon at a time until the icing is thick but still drizzly. Drizzle over the cooled cake and leave to set for 15-20 minutes before serving.

Mary Berry Nordic seed and nut loaf

A healthy gluten free Nordic bread that is perfect with a butter spread, smoked salmon, or cheese and pickles.

Ingredients:

• 4 large eggs
• 3 tablespoons of olive oil
• 50g dried and chopped dates
• 5g sea salt
• 75g pumpkin seeds
• 75g sunflower seeds
• 150g finely chopped pecans
• 50g sesame seeds
• 3 tablespoons chia seeds

Method:

• Pre-heat the oven to 180C/160C fan/Gas 4. Grease the base and sides of a 900g loaf tine and line with baking paper.
• Break the eggs into a bowl and beat until combined, then add the rest of the ingredients and mix well.
• Pour into the loaf tin and bake for 45-50 minutes until golden brown. Leave to cool for 5 minutes before removing from the tin and leaving on a wire rack to cool.

Chocolate olive oil cake

A moist, gluten free chocolate cake that is unctuous and delicious.

Ingredients:

• 3 eggs
• 200g caster sugar
• 150ml olive oil
• 50g cocoa powder
• 150g ground almonds
• ½ teaspoon fine sea salt
• ½ teaspoon bicarbonate soda
• Peeled and sliced clementines
• Crème fraiche
• Dark chocolate or cocoa powder to dust

Method:

• Pre-heat the oven to 180C/160C fan/Gas 4. Line the base and sides of a 20cm cake tin with baking paper.
• Whisk together the sugar, eggs, and olive oil until it has quadrupled in volume. Combine with 125ml boiled water and the cocoa powder to turn it into a paste. Then add the almonds, bicarbonate of soda and salt. Whisk at a slow speed until it is all combined. 
• Pour mixture into the tin and bake for 40-45 minutes until a skewer can be inserted into the middle and removed with just some damp crumbs attached. 
• Allow the cake to cool in the tin before releasing and dusting with chocolate or cocoa to serve. 
• Slice and serve with sliced clementines and crème fraiche.

If you are eligible for a gluten free prescription, you will gain access to a whole host of gluten free products. Once you are part of the coeliac community you will also find gluten free recipes, as well as guidance and support from others who have been diagnosed as coeliac. Depending on the area of the UK you live in and your eligibility, there are different gluten free products available on prescription, but always speak with your GP after you have been diagnosed as coeliac to see what is available to you.

From pies to pastries, pasties, cakes, bread, and other items, there is a lot of gluten free baking to get stuck into, and just because you can no longer use gluten in your baking, that doesn’t mean you can’t bake delicious treats!