Successful gluten-free baking
Gluten-free baking can pose a challenge to even the most skilled baker. Here are our top tips to help you succeed!
It is very important to us that everyone can enjoy delicious baked goods without having to worry about the possible stomach aches. Mylläri's gluten-free products make the everyday life of gluten-free bakers easier by offering flour blends that are developed for different uses. In the development process of our flour mixes, our aim is to make the dough easy to prepare and bake, with the end result being as similar as possible to a regular product. We help you to make your gluten-free goods a sure-fire success!
Gluten-free, local Finnish products
Mylläri's gluten-free oat products are made from Finnish, gluten-free oats, which come from our own farmers committed to gluten-free production. Our gluten-free products are suitable for people with coeliac disease as well as for those following a gluten-free diet. They are packed with delicious flavor, and have all the great nutritional properties of oats, including fibre, protein, vitamins and minerals.
Tackle the challenges of gluten-free baking
The most common challenges the gluten-free bakers face are that the texture of the dough is not similar to a regular one, the dough does not rise, or the dough is sticky and difficult to handle. Converting a regular recipe into a gluten-free one also requires fine-tuning the proportions of the ingredients.
Our gluten-free products have already taken these challenges into account. Also, the gluten-free recipes we offer are created and tested by the top professionals of the field, so they are sure to be successful also in smaller kitchens.
The best tips for gluten-free baking
- Start baking well in advance so that you have the time to learn the tricks of gluten-free baking.
- Freeze your baked gluten-free goods, as they won't keep as long as regular ones.
- Even a small amount of gluten is harmful to people with coeliac disease. Use clean utensils, thoroughly rid your countertops of bread crumbs, and keep regular flour in the cupboard when you bake gluten-free goodies.
- Use less gluten-free flour than you would use regular flour. As you bake your pastries in the oven, the dough should be moister and looser than dough made from ordinary flour.
- Make your gluten-free biscuits and cookies a little smaller than regular ones, so that they hold together better.
- Gluten-free pies tend to have a better success rate than gluten-free tarts and pastries, as it is difficult to get a puff pastry from gluten-free dough.
- Provide separate serving dishes and cutlery for your gluten-free pastries.
