Good things comes for those who bake!
1. Avoid making any substitutions the first time you are using our mixes.
2. All gluten free flours are unique and behave differently. Some flours will absorb more water than others, so it helps sticking to the recipes until you get familiar with the flours.
3. For the best results bake by weight, not volume – we recommend weighing all liquid ingredients, especially if you’re using our mixes for the first time. The correct amount of liquid will make the difference between success and failure.
4. Invest on an oven thermometer! All oven appliances differ; using an oven thermometer to make sure that your oven temperature is correct will help your Yorkshire puds, cakes and breads to rise ever time.
5. Gluten-free bread dough needs to be mixed or kneaded vigorously. The best way to do it is using a mixer, but if don’t have one; you can do it by hand.Don’t worry about over-mixing, there’s no gluten to overwork. If your end result has a really tight crumb or feels crumbly, it’s not that you overworked the dough. You probably have not added enough liquid – add a bit more next time.
6. If the dough is not as pliable as it should be or it feels a bit crumbly, maybe the egg size used was too small, if the recipe contain eggs.
7. If you are using yeast, remember that yeast is a living thing, so the liquid temperature going into your recipe is very important. If the liquid is too hot, the yeast will be killed. If it is too cold, the yeast will not become active and your dough will not rise. It is very important to create the right environment for proofing your dough when using yeast.
8. In the winter when it can be difficult to get the right warm place to allow the dough to rise, you might be able to use the microwave if yours has a very low settings. Cover the bowl with cling film and place the dough in the microwave for 4-5 minutes at 90w to help your dough to rise quicker. Repeat the process if necessary.
9. Don’t give up if your first attempt is not a complete success, baking is a skill, which builds with time and experience.