Leavening & High Altitude 2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening.

Currently, there are three primary gluten-replacers used in gluten-free baking: xanthan gum, guar gum, and ground seeds like psyillium, flax, and chia. And, while they all are used as gluten-replacers, they don’t behave in the same ways. They each are better or worse at particular jobs.

When used correctly, garbanzo flour will add fantastic bite in pretty much any baked good, with no discernible taste. It is also one of the best gluten free flours for proper rising and browning.

Xanthan gum acts as a thickener, a stabilizer, an emulsifier and a foaming agent – and it’s able to maintain all these properties at a wide range of baking temperatures. Simply omitting gums from your recipes is an option, however, gums not only affect the appearance and texture of your baked goods but also taste.

Gluten Free Self Raising Flour was created for those who can’t eat gluten to make baking quick and easy. Use it to replace regular self raising flour in recipes.

If you were to use both self-rising flour and yeast, your bread would likely rise too much, which can cause the top to crack and even cave in. It will also affect the flavor.

Too much baking soda will result in a soapy taste with a coarse, open crumb. Baking soda causes reddening of cocoa powder when baked, hence the name Devil’s Food Cake.

Here are 4 clever substitutes for baking soda.

• Baking Powder. Like baking soda, baking powder is an ingredient frequently used in baking to promote rise, or leavening, of the final product.
• Potassium Bicarbonate and Salt.
• Baker’s Ammonia.
• Self-Rising Flour.