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Baking As A Coeliac Is Easy, Once You Know How

It's national Coeliac Awareness Week so to celebrate, we've rounded up all there is to know about baking sans gluten

Gluten-free food is having a bit of a moment right now but unfortunately, many baked goods haven’t gotten the memo.

While there are lots of baked goods that make my gluten-free heart sing, many are dry, crumbly and lack any trace of flavour. Gluten-free baked goods can also be extremely pricey, making it difficult to justify the extra splurge, and quality gluten-free bakeries are few and far between.

That’s where home-baked goods come into play; you get the satisfaction of creating a masterpiece, while also ensuring your food is tastier (and probably cheaper) than store-bought. However, lots of people often complain about how hard it is to produce gluten-free baked goods at home, often sticking to the cardboard-like shop-bought alternatives. To that, I have to say that yes, gluten-free baking does take some time to get used to, but once you master it, you won’t even be able to tell the difference between what is and isn’t gluten-free.

Want to try your hand at gluten-free baking at home? Try the following tips to perfect your products.

Start with the basics

If you’re anything like me, you miss random things you never thought you would, like croissants and doughnuts, which are baked goods I’d never really been partial to before I changed my diet. I put all this down to good old fashioned envy – if you tell me I can’t have it, then I 100% want to eat it ASAP. While I have cautiously ventured towards more extravagant bakes, I only did so once I was sure I’d mastered the basics, like pancakes and brownies. Start small and work your way up to recipes that require a lot of work and technique.

Add extra liquid

Gluten-free baked goods are notoriously dry and sandy, coating your mouth with unpleasant crumbs when you eat them. To combat this, extra liquid is 100% necessary. When I’m baking a cake that calls for 200ml milk, I usually add in an extra 100ml to make sure it won’t dry out. The liquid doesn't always have to be milk: just increase whatever liquid the recipe calls for and the end result will be far superior.

Cook at a lower temperature

This tip ties into the one above; The more fluid your mixture is, the longer it will take to cook. If the temperature of your oven is up too high then your food will more than likely dry out, burn or brown. To make sure you avoid this, reduce the temperature of your oven by a few degrees. It might mean that your food will take a little longer, but your baked goods definitely won’t turn out dry or overly-browned.

Add extra raising agent

I always add a quarter teaspoon of extra raising agent to my mixture, just to give my baking a little boost. The lack of gluten means that baked goods are often missing springiness or they don’t rise properly. By adding a tiny bit more raising agent, like baking powder or baking powder, your baked goods are guaranteed to rise and turn out perfectly springy and fluffy.

Always add xantham gum

This is my top tip for gluten-free baking. Xantham gum is a thickener that replicates the properties of gluten, resulting in a texture very similar to regular products. Some store-bought flour blends already contain xantham gum, so you might not always need to add it, but it’s always good to have some on hand for any gluten-free baking. 

And now you know exactly what it takes to master the art of gluten-free baking – wouldn't it be nice to have a recipe or two to go with it? Well, allow us to help you with that too. Below are two delicious, quick and easy gluten-free bakes to try this weekend.

dark chocolate and sea salt oatmeal cookies


  • 80g room temperature coconut oil
  • 75g of coconut sugar
  • 80ml of maple syrup
  • 85g of nut butter
  • 1teaspoon of vanilla essence
  • 200g of Flahavan’s Gluten-Free Irish Pure Oats
  • 30g of cacao powder
  • 50g dark chocolate
  • Sea salt


  1. Preheat the oven to 180’C.
  2. Make sure your coconut oil is at room temperature before starting. It should be scoopable with a spoon but still white, not runny and clear.
  3. Using an electric whisk, beat together the coconut oil and coconut sugar.
  4. Add in the nut butter, maple syrup and vanilla and mix until smooth.
  5. Add 100g of the oats to your food processor and blend on high until fine to make oat flour.
  6. In a large bowl, mix together the oat flour, 100g of whole oats, cacao powder and a good pinch of sea salt.
  7. Then pour the dry ingredients into the wet and mix until combined.
  8. Chop the chocolate into chunks and mix it in.
  9. Line a baking sheet with parchment paper. Scoop out the dough and use your hands to roll it into balls. Place them on the baking sheet and press them down into cookie shapes, tidying up the sides if needed.
  10. Cook for about 9-11 minutes until the edges are starting to brown but they’re still a little soft in the middle.
  11. Leave them to set on the tray on a wire rack for about 10 minutes before removing them from the tray.

Recipe courtesy of Flahavans and Indy Power.

gluten-free crepes


  • 200g Flahavan’s Gluten-Free Oats
  • 2 large eggs
  • 600ml (I Pint) of milk


  1. Blitz the oats in a food processor until they have a flourlike consistency. Add the rest of the ingredients and pulse for 1 to 2 minutes.
  2. Let the batter stand for 30 minutes.
  3. Heat a frying pan and grease it with a knob of butter. Using a soup ladle, spoon enough batter onto the hot pan to cover it with a thin even layer. Fry for 1-2minutes, turn over and fry the other side until light golden in colour.
  4. Stack the crepes between sheets of greaseproof paper as you make them.
  5. Serve with lemon juice and castor sugar or any sweet or savour topping of your choice.

Recipe courtesy of Flahavans.

Main image by Lindsey Savage

This article was originally published by our sister site, FOOD AND WINE.

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