The Best Gluten-Free Baking Flour, According to a Pastry Chef

tDecember means two things: Listening to festive music on Spotify over and over again, and using your oven to make more delicious baked goods than you have all year.

As the time to make cookies, cakes, and holiday crumbs quickly approaches, finding allergy-friendly swaps is a priority for Auzerais Bellamy, an award-winning pastry chef. Michelin star and founder of Blondery, a woman-owned bakery based in Brooklyn, New York that specializes in gourmet sweets, such as their sweet potato patisserie. made with purple ube yam.

We recently spoke with chef Bellamy, and she revealed that there is a gluten-free baking powder that she commits to when developing recipes for her bakery that don’t compromise taste, texture or consistency. Find out her all-time favorite gluten-free dough, plus some extra expert-approved baking tips to make sure your baked goods stay perfect this holiday season.

According to a pastry chef, the best gluten-free flour for baking

Choosing the right ingredients to make delicious golden cakes is not a task that Chef Bellamy takes lightly. After all, she’s spent 10 years refining her recipes for blondes to make sure they’re as delicious as possible. This means that when creating her popular gluten-free flavors like Brooklyn Blackout, choosing the best gluten-free flour for baking on the market is non-negotiable. “Our blackout blonde in Brooklyn happens to be gluten-free. Have you ever seen the words ‘gluten free’ and thought, maybe it’s cardboard disguised as food? Yeah, me too,” Bellamy said. That’s why she prides herself on a delicious GF recipe that definitely works Not taste like anything cardboard.

So what is the secret ingredient? According to Bellamy, there is one baking powder that dominates when it comes to creating her delicious gluten-free golden cakes. “For gluten-free baking, I love Bob’s Red Mill’s 1-on-1 Baking Powder. It is best used in pastries such as cookies, cakes, and obviously cakes,” says Bellamy. Gluten-free flour is formulated in a one-to-one ratio, meaning you don’t have to bother about converting flour ratios or messing with the recipe.

Best of all, it doesn’t affect the taste. According to Bellamy, you won’t even be able to tell the difference. “This is the perfect recipe for creating baked goods that have great flavor and texture, and don’t require any additional specialty ingredients or custom measurements,” she says. And it also helps that her delicious Brooklyn Blackout, inspired by the legendary Brooklyn-based Ebinger’s Bakery, also has a base of cocoa black gold bread, 64 chocolate ganache % and the dark chocolate vermicelli tasted like dark chocolate fondant. Um, um. “We call her a blonde, but who are we kidding; it’s a marzipan, she laughs.

4 additional (and essential) baking tips this pastry chef is committed to

1. Use the right egg substitutes

If you have an egg allergy or follow a plant-based diet, Bellamy recommends an egg substitute, which she says can replace both egg whites and egg yolks in one recipe. “For vegan baked goods, we use Ener-G egg substitute. We like it because it’s a blend of potato and tapioca starch that mimics the action of eggs in recipes to bind baking ingredients together, but it’s completely egg-free. “

2. Exchange your pie tray for a paper tray

Have you ever left a round pan full of dough in the oven for too long and the edges around your cake were dry, too brown? Similar. Bellamy has a simple solution: Dump the cake pan once and for all. “Bake your cake in a paper tray instead of a round cake pan for even, moist layers,” she says. Baking in a paper pan helps the dough to bake more evenly (no more limp, undercooked and dented cakes in the middle). You can then use the stainless steel cutting ring to cut out the desired shape. Goodbye, dry, crumbly edges.

3. Notes, notes, notes

Is the pie perfectly golden after thirty minutes or is it thirty-two? Uh, I can’t remember. Don’t mind the headache of remembering every little tweak you’ve made to the recipe and the chaotic inner dialogue as you try to recreate your steps a year later and keep pen and paper handy while you bake. . “Use a thermometer and a stopwatch to jot down what works for you this year so you can continue to perfect your recipes for next year,” says Bellamy.

4. Invest in an offset spoon

Bellamy says one tool she can’t live without is a small offset spatula, which can be thought of as a small but powerful kitchen tool that’s essentially a baker’s secret weapon. In addition to frosting for dessert, the spatula can also be used to spread the dough, remove excess crumbs, or decorate a finished dessert. You name it, it can do (for the most part).

Seriously, you NEED to try these gluten-free herb parmesan cookies:

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