Gluten-free Baking: Ingredients (where to buy in Brampton)

For those who have adopted a gluten-free diet, baking can be very tricky! Below is a list of ingredients for substitution and where you can find them in Brampton and the surrounding area. I will keep an eye out for these ingredients in local stores and post updates accordingly.

Gluten-free flours:

• White rice flour (Bulk Barn)
• Tapioca flour (Bulk Barn)
• Brown rice flour (Bulk Barn, Wanigan)
• Low fat soy flour (Bulk Barn)
• Teff flour (Bulk Barn)
• Amaranth flour
• Arrowroot flour (Seasons)
• Buckwheat flour (Bulk Barn, Wanigan)
• Chia flour
• Chick pea flour (Wanigan)
• Corn flour
• Corn meal (Wanigan)
• Hemp flour
• Maize flour
• Millet flour
• Potato flour
• Potato starch flour
• Quinoa flour
• Sorghum flour
• Soya flour (Bulk Barn)
• Coconut flour (Wanigan)

Other gluten-free ingredients:

• Xanthan gum (Bulk Barn) 

Xanthan gum is derived from corn and is used to add volume and structure (avoiding crumbling) when there's no gluten present. Be careful when using this, as an excess can add a 'gumminess' to the final product. 

• Cocoa powder (Bulk Barn, Wanigan, Fortinos)
• Cornstarch (Bulk Barn)
• Baking powder and baking soda

With GF baking, it may be best to increase the baking powder and soda used for leavening. Remember that baking soda reacts with acid ingredients such as buttermilk, sour cream, yogurt, bananas, cocoa, and vinegars in a batter (Naturally Savvy).

Tips and Tricks (glutenfreediet.ca)

• Measure flours and powders loosely--don't pack it down into measuring tools
• Keep it low: When using glass baking pans and non-stick metal baking pans [gray not black), reduce oven temperature by 25 degrees F
• Longer is better: Most gluten-free breads are better when baked at lower temperatures for longer periods of time. After the first 10- 15 minutes of baking, tent the bread with foil to prevent over –browning.
• That’s the way the (gluten-free) bread crumbles: Gluten-free bread dough tends to be softer, stickier and more batter-like. If it is too heavy and dry, the bread tends to be too crumbly.
• Double it up: A combination of gluten-free flours and starches makes a better product than single flours.
• Crumbler fixers: It is important to use xanthan gum or guar gum in baked products in order to prevent crumbling. Add the gum to the dry ingredients as it does not mix with water. For every cup of gluten-free flour, use 1 teaspoon of gum for breads and ½-3/4 teaspoon for other baked goods.
• Hey Sweetie: Honey or molasses can provide more flavor than white sugar. You need to reduce the amount of liquid in the recipe if making this substitution. If a recipe calls for 1 cup of sugar, use 3/4 cup honey or molasses.