7 Gluten-Free Baking Substitutes ...

Finding reliable gluten-free baking substitutes can be a nightmare for even the savviest of pastry queens.

After having to cut out all gluten from my diet two years ago, I was determined not to give up on baking delicious-tasting treats.

After much trial and error and countless hours of research, I can say that I have finally mastered gluten-free baking!

My success in the kitchen has all come down to figuring out the best usage for common gluten-free baking substitutes.

1. Almond Flour

Almond Flour

Almond flour was one of the first gluten free baking substitutes I experimented with in the place of traditional wheat flour.

Made from finely ground blanched almonds, it gives a light nutty flavor to baked goods.

If used alone, instead of blended with another flour substitute, it can produce a very dry cake or cookie that will not hold together well.

For this reason, I will usually do no more than a ratio of 1:2 with almond flour and another flour substitute.

Coconut Flour