To bake with gluten-free flour successfully, start by using a gluten-free flour blend, which can usually replace regular flour 1:1 in recipes that have sufficient moisture. Add xanthan gum or a similar binder to replace the structure provided by gluten. Gluten-free batters benefit from extra liquid and longer resting times to hydrate the flour properly. Bake at a slightly lower temperature and for a longer time than usual to avoid burning the exterior while ensuring the inside cooks through. Beating the batter well or separating and whipping egg whites can help add air and fluffiness. Adding moist ingredients like fruit or using brown sugar can help prevent dryness. Finally, let gluten-free baked goods cool completely before handling to avoid crumbling. These tips are based on expert advice and practical experience in gluten-free baking.

Here are key points organized:

Choose the Right Flour

• Use a pre-blended gluten-free flour or make your own blend with ingredients such as rice flour, potato starch, tapioca starch, nut flours, oat flour.
• Adjust liquids as some flours like coconut or nut flours absorb more moisture.

Add Binders and Leavening

• Add xanthan gum or guar gum (about ½ tsp per cup of gluten-free flour) for binding.
• Increase baking powder or soda by 25% for lighter texture.
• Adding acid like buttermilk or lemon juice can help activate leavening.

Mixing and Resting

• Gluten-free batters can be beaten longer without toughening.
• Separately beating egg whites and folding in can improve fluffiness.
• Rest batter for some time before baking to absorb liquids fully.

Baking Adjustments

• Bake at 25°C lower than regular recipes.
• Extend baking time to ensure even cooking inside and outside.
• Use proper pans (e.g., gluten-free bread pans) to support structure.

Moisture and Flavor

• Add extra moisture with fruits, applesauce, or extra eggs to avoid dryness.
• Brown sugar helps retain moisture better than caster sugar.
• Adding vanilla can help tone down strong flour flavors.

Cooling and Handling

• Allow baked goods to cool completely to avoid them falling apart.
• Gluten-free items have shorter shelf life; consume promptly.

Following these steps will enable effective gluten-free baking with good texture and flavor.