What's the knack to baking with gluten free flour?

[Eileen101]

My daughter is allergic to wheat and I've started making some bits with gluten free flour, but everything seems dry and crumbly

Is there a knack?

I'm not a great baker at the best of times, but I'm trying

sent you a PM Eileen101 :-)

I find as a general rule cakes which are usually less dry such as Brownies, fruit cakes etc are easier than normal sponges.

I second Becky Excell - she offers dairy free options for a lot of things too and her stuff works. She has a foolproof Yorkshire Pudding recipe that you can make with oat milk and they are brilliant. Cannot recommend highly enough.

Ooh thanks @GETTINGLIKEMYMOTHER I’ll definitely try that. I wonder if it would work with other fruits as well. I’m not supposed to eat apples at the moment, food intolerance exclusion diet. Strawberries & rhubarb are ok though.

I make gluten free cakes all the time and my gluten free sponges are generally better than my non-gluten free ones. I use a mix of rice flour, ground almonds and corn flour (normally about 70:20:10) which seems to work well for cakes. I also make sure that I whisk things well before I add the flour so they're not too heavy. That ratio of flour and ground almonds works okay for pastry too; it's quite short but light and flaky. Generally better with smaller size tarts/pies than bigger ones.