How to Bake with Gluten-Free Flour and Get Fluffy Results

If you’re gluten-free or simply like to experiment with alternatives to white flour, chances are you’ve had a few kitchen catastrophe with gluten-free flour.

What was meant to be a moist cake or a chewy cookie has crumbled, sagged or hardened like a rock. What went wrong?

One of the common mistakes when baking gluten-free is expecting the same results when you swap white flour for the alternative.

Almond meal.

Almond meal is very soft and works best with moist, fragrant recipes. Almond meal can be substituted in a 1:1 ratio with flour, however, don’t expect it to rise like a normal cake!

To help the bake hold its shape, recipe developer Meg Yonson combines it with a firmer flour like buckwheat, quinoa or rice (more on that in a bit). And if you don’t have those on hand, you can still make a melt-in-the-mouth souffle or soft cookie just fine with almond meal and some baking powder.

Buckwheat flour.

Buckwheat flour is dense, nutty and lends itself well to almost anything. It’s our recipe developer’s favorite! It’s also high in nutrients like zinc, magnesium, phosphorus and manganese, giving your dessert a little health kick.

Due to its heavy texture, it’s best to combine it with almond meal so you don’t accidentally end up with rock cakes. But other than that, you can pretty much swap it for white flour in any recipe. We do!

Coconut flour.

While coconut flour can be a beast to work with, the results are well worth it when you get it right. Because yum, coconut.

It’s essential to remember to NEVER substitute coconut flour for white flour. It soaks up liquid like a ShamWow. You’ll need to use ¼ cup of coconut flour for 1 cup of regular flour, and maybe add an extra egg or two. And then some more liquid.

We recommend following a recipe from a trusted source before experimenting with this stuff. Our sweet potato brownies, luckily, are foolproof and only use 3 tablespoons of coconut flour. How’s that for budget-friendly?

Bonus round: all of the flours.

Almond, buckwheat and coconut are our favourite gluten-free flours due to their taste, texture and nutritional quality. But there are a few alternatives rising (get it?) up the ranks…

Green banana flour: Made from powdered unripe bananas, this flour gives fluffy results when you use 30 per cent less than white flour in the recipe. The great benefit is that it contains huge amounts of resistant starch, which is great for gut health.

Teff flour: Teff is tiny grain that packs a huge nutritional punch – iron, calcium, B vitamins AND it’s a complete source of protein. Teff flour can be used whole or in part for white flour, yielding dense but delicious results.

Quinoa flour: With the highest protein count of all the grains, quinoa flour is great for healthify-ing a sweet treat. While you can substitute it for white flour 1:1, we recommend combining with almond or coconut as the taste can be quite bitter.

3-Ingredient Gluten-Free Bread That Will Keep You in Fat-Burning Mode ALL Day Long

Makes 1 Loaf


  1. 6 pastured eggs, separated
  2. 1/2 cup grass-fed Whey Protein
  3. Grass-fed butter (to grease pan)


Preheat oven to 325 degrees. Use middle rack and remove any racks above as bread will expand while baking.

Generously butter a loaf pan/dish with grass-fed butter. (Side note: If possible, use a ceramic pan. The bread will cook evenly without sticking, and a ceramic pan won’t leach chemicals like Teflon cookware will.)

Beat 6 egg whites until stiff peaks form – a hand mixer on high works well. Really beat the whites until the peaks are VERY stiff. If you don’t beat them enough, they’ll collapse when you add the whey and egg yolks, and you’ll end up with a Styrofoam-like concoction. Yuck.

Add ½ cup of Whey Protein and the 6 yolks, blend gently on low just until fully incorporated. The batter will be fluffy.

Pour batter into prepared dish and place in oven.

Bake for 40 minutes.

Remove and allow to cool completely. The loaf will sink to a normal height.

Once fully cooled, release from dish, slice and serve.

Leftovers will keep in the fridge for a few days.

Reheating recommendation: Heat a skillet to medium-high and add ghee or grass-fed butter, sear bread slices in skillet until lightly toasted on each side, about 30 seconds per side. Do not overheat.

Keep in mind that oxidized cholesterol from the cooked egg yolks and the denatured whey protein can cause a little inflammation, so don’t eat this every day. Stick to every few days, if you can control yourself. 😉

This recipe was adapted from “The Ketogenic Cookbook” by Jimmy Moore and Maria Emmerich.

Gluten-Free Moussaka Recipe(Serves 8-10)

MOUSSAKA – CRETAN STYLE – EV (This feeds 8 -10 so can be cut down but what I do is cook all the meat sauce and freeze it. SEEMS A LOT OF WORK..BUT WORTH IT J


Aubergines 2 or 3 depending on size of aubergine, or dish!

Floury potatoes – I like king Edwards or maris piper

Olive oil

800g good minced beef

200g good minced pork

2 big red onion chopped finely or grated

2 chopped garlic clove (I use a dollop from a prepared jar)

3 whole cloves and  3 whole allspice berries

250ml red wine

1 tin chopped tomatoes

1 tablespoon of tomato paste

2 tablespoons of flat leaf parsley chopped


Cut the aubergines lengthwise into slices about 5mm thick. Sprinkle with salt and leave in a colander for about half an hour for the juices to drain.

Peel and cut the potatoes into slices about the same thickness and cook for 5 minutes till they are just a wee bit tender then drain and keep aside – watch they don’t overcook

To make the meat sauce heat a little oil in a large frying pan. Add both minces and onion and fry until lightly brown and all the moisture has gone. Add the garlic, cloves and allspice berries (I tie the berries in a wee bit of jcloth or I have a spice thing like a tea strainer, it means you can find them later) let that mingle a wee bit and get to know each other J Add the wine…simmer till most of it has evaporated…add the tomatoes, tomato paste and parsley. Season with salt and pepper. Stir in a tomato tin of water. Put the lid on and simmer for an hour taking the lid off in the last 10 minutes if there is too much liquid. It needs to be quite dry. Remove the spices.

Rinse the aubergines, dry them very well with paper towels. Heat a very little olive oil in a large pan and fry the aubergine in batches. When the fried side is golden flip them over and prick with a fork, particularly where they may still be hard. Press the slices down to release the moisture and fry that side till it is golden. Remove to a plate lined with paper towels and sprinkle with a little salt. Continue till all are done, adding more oil when needed.

Put a layer of potatoes as tight together as you can in the bottom of an ovenproof dish, then a layer of mince…then aubergines…and continue till meat is finished and it is the last layer

Make whatever kind of sauce you would normally put on – I make a béchamel sauce with an egg in it but any white sauce would do but I season it well with nutmeg and salt and pepper. You can add a layer of grated cheese on top if you wish.

Bake in a preheated oven 180/350/gas 4 for about 40 minutes till the béchamel is firm and golden. Take out and allow to set for 30 minutes to firm it up. You can eat it immediately but it will be more sloppy. Tastes firmer second day microwaved.

You can replace aubergines with courgette slices a wee bit thinner than the aubergines or use them as well and have less mince. The potatoes soak up the juices and taste lovely and I often put more than one layer. As you can see I kinda make it up as I go along.

Gluten-Free Bread and Butter Pudding Recipe


250ml milk

300ml double cream

1tsp vanilla extract

3 large eggs, plus 1 egg yolk

3 tbsp caster sugar

8 slices white gluten free bread

50g soft butter

75g mixed dried fruit

50g mixed peel

Zest of half a lemon

2 tbsn demerara sugar.




1)     Make the custard: heat the milk and cream together in asaucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture over the eggs,beating with a whisk constantly until smooth. Stir in the vanilla extract.

2)     Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread.Layer the rest of the bread on top then sprinkle over the remaining fruit.

3)     Pour the custard over the bread and fruit. Leave to soak for about 30 mins,or longer in the fridge. Pre-heat the oven to 180C / 160C/ Gas 4. Sprinkle over the demerara sugar and bake for 35-40 mins until golden brown and puffed up.

200+ Gluten-Free Slow Cooker Recipes

Winter is upon us! What better way to stay warm them 200+ amazing gluten-free slow cooker recipes. The comfort food that you want and need. We at ForkOffGluten love the set and forget easy recipes that the slow cooker allows. Our life is hard enough dealing with celiac, gluten sensitivity and gluten intolerance. So why not make it easier on yourself and try one of these simple tasty recipes.

If you are new to the gluten-free diet or lifestyle you may still be thinking. “It’s so hard to find dishes without pre preparing them”. Do not fear, these recipes can be setup in the morning and be ready for when you get home from work or the gym.

*Please note all recipes have been checked to be gluten-free. However it is important for you to double check as this is a very large list and some things could have been missed.

Hope you guys love the recipes! Don’t forget to let us know which you tried and loved!

200+ Gluten-free Slow cooker Recipes

Main Dishes- Chicken/Turkey

Main Dishes – Beef/Bison

Main Dishes- Pork/Lamb



Vegetables/Starchy Sides

Fruit Options


URGENT Sweet Tooth! 10 Gluten-Free Recipes To Hit The Spot

Everyone gets a sweet tooth every now and then. Unfortunately if you have Celiac, gluten sensitivity or gluten intolerance, it can be more difficult to find something that will hit the spot. Thankfully because of the large community there are delicious recipes catered just for you. Here are 10 of our favorites! Don’t be afraid to try these amazing desserts either at home or bring to a party.

Gluten-Free Turtle Brownie Sundaes with Salted Caramel Whipped Cream and Homemade Hot Fudge Sauce
Gluten-Free Turtle Brownie Sundaes with Salted Caramel Whipped Cream and Homemade Hot Fudge Sauce

Soft and Chewy Ginger Cookies + Einkorn Flour Cookbook

Soft and Chewy Ginger Cookies + Einkorn Flour Cookbook

Flourless Chocolate Lava Cakes

Black Forest Pavlova And Espresso Cream

Black Forest Pavlova And Espresso Cream

Apple Coconut Crisp

Apple Coconut Crisp

Nutella Chocolate Sandwich Cookies

Nutella Chocolate Sandwich Cookies

Gluten-Free Lemon Shortbread

Gluten Free Lemon Shortbread

Pistachio Shortbread

Pistachio Shortbread

Baked Snickerdoodle Donut Holes


Butter Free Blackberry Oat Bars

 Butter Free Blackberry Oat Bars

“Tastes so good that it cant be gluten-free!”

Gluten Free baking does not need to be difficult to taste fantastic! If you are looking for easy-to-follow, delicious, staple recipes that you will want to use again and again, this delightful little book is for you. These 29 tempting recipes and their variations, created by a busy mom of three, will make sticking with a gluten free diet a real pleasure. Features: breads, pizza crusts, breakfast foods, desserts and more!

People like to make things so complicated. Going gluten free shouldn’t be so hard that it’s just easier to cheat or quit! When we first went gluten free I borrowed a cookbook and immediately found myself changing every overly-complicated recipe in the book to something I could do with just a few flours (or only one) and more common ingredients. I also changed things because I didn’t like the way they tasted, or the consistency, or the look – whatever. In the years since then I have striven to create simple, delicious meals and baked goods for my family and friends and, for the most part, I like to think I’ve done it. I’ll certainly keep improving on them, knowing that I can’t stop experimenting, but here are some basic recipes that will make you feel like you can do this. You can!

Get real gluten-free baking recipes

This cookbook is great, and so cheap. Check out what others are saying about it.