Improve the result of gluten-free recipes

The addition of pure chocolate, dried fruit and nuts improves the texture of products prepared from gluten-free products.

Substitution of whole milk with powdered milk, or the addition of cottage cheese, cottage cheese, eggs, improves the final product.

If a recipe requires Juice, it is best to decrease the amount required and add milk or cottage cheese.

The cookie dough or donut should be refrigerated 30 minutes before cooking.

Gluten-free flour preparations should be cooked at lower temperatures and longer than usual (avoid cooking in a forced air oven).

Gluten-free products are retain better and longer in the freezer than in the refrigerator.

Not all classic recipes are suitable for use with gluten-free flour. If the original recipe is based on cake flour (= flour with baking powder incorporated), you are more likely to get a good result, just exchange the flour for gluten-free flour.

When using a combination gluten-free flours, it is essential to mix them well before adding them to the other ingredients.