10 gluten free tips and tricks for baking

10 gluten free tips and tricks for baking

  1. Handling the dough: Your gluten free bread will be more moist and delicious if you keep it relatively loose and pour it into baking forms. You can even squeeze out the dough to form rolls or cakes using a paper cone or a plastic bag with a corner cut off.
  2. Properly raising the dough: Add 1-3 teaspoons of sugar or baking syrup to the dough. This will support and feed the raising process.
  3. How to get a smooth surface on the bread: Using a brush, apply water to the formed dough and carefully even out the moist surface with a spoon or skillet. You can also drizzle sunflower seeds, sesame or buck wheat flakes onto the dough before baking if you wish. Alternatively, if you don’t want to add seeds to the surface, you can spray your bread with cold water towards the end of baking.
  4. Keeping your bread fresh: The best way of keeping gluten free bread is to freeze it. Let the newly baked bread cool, then slice it and place in freezing bags. Later your frozen bread slices can easily be put directly into your toaster or baked in the oven with cheese or other toppings.  
  5. Even more fiber: If you want a bread even richer in fiber, simply replace ¼ of the flour mix with fiber mix.
  6. Avoiding dust: Gluten free flour tends to be dustier than normal flour. The best way to avoid excess dust is to first turn the flour mix in a bowl using a spoon or wooden fork. After that you can choose to work the dough using a dough machine or hand held mixer.
  7. Successful baking of buns: When you are baking buns you should aim for a smooth and nice looking surface. You can place the dough buns closely together on the baking plate so they will become conjoined when raising – this way they will support each other. If you apply margarine or oil to the upper surface as well as the sides of all the buns before baking it will be much easier to separate them afterwards.
  8. Soft cakes: Mix your flavor ingredients together with the flour mix before working on the dough in the bowl. This way you won’t have to work the dough as long and your cake will become lighter.   
  9. Practice makes perfect!: Why not bake a ‘test batch’ when you are baking cookies, rolls or other things? If you see your cakes misshapen during baking, because of the dough being too runny, simply add a little more flour mix to your dough. If it proves too difficult to shape your cakes or cookies and the dough is flaky you can add a bit more margarine or fluid to the dough. Testing will help ensure your final result is perfect.
  10. Making a perfect pie dough: Gluten free pie dough will often be flaky and hard to work with. It will be easier, though, if you place the dough between two plastic sheets before working to flatten and shape it. Carefully remove the top plastic sheet and lift the dough in the lower sheet as you place it in your pie form. Then remove the bottom plastic film and gently press the pie dough to fit the pie form. Pre-bake the pie dough for about 10 minutes at 175° before adding your filling.


  • Mjölmix in cooking: Sauce for 1 portion: 3/4–1 teaspoon cooking fat, 2 teaspoon Finax Mjölmix, 1 dl fluid (cream, milk, water, stock or fond).
  • Stew for 1 portion: 3/4–1 teaspoon cooking fat, 1 teaspoon Finax Mjölmix, 1 dl fluid (cream, milk, water, stock or fond).

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