Gluten-free baking

Baking without wheat, rye or barley by using alternative flours and binders.

Gluten-free baking: A loaf of gluten-free sandwich bread, sliced, with a tight even crumb and a golden crust.
  • Measurement, dietary and professional terminology

Gluten-free baking replaces wheat flour with other flours and adds something to do gluten's structural job. Colorado State University Extension advises relying on a blend of gluten-free flours rather than a single one, since the blend gives better flavor and texture.

Because gluten-free flours need help to hold together and rise, bakers add a binder. Common choices are xanthan gum, guar gum or tapioca flour. The extension suggests about 1 teaspoon of xanthan gum per cup of gluten-free flour for yeast breads and half a teaspoon per cup for quick breads.

Other tips include adding extra moisture, using about 2 teaspoons of baking powder per cup of flour, and resting the batter in the refrigerator for an hour before baking.

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Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

  1. Gluten Who?, Colorado State University Extension