The Ultimate Gluten-Free Baking Terminology Glossary!

The Ultimate Gluten-Free Baking Terminology Glossary

Welcome to Simple Bake's comprehensive guide to gluten-free baking terminology! Whether you're new to gluten-free baking or looking to expand your knowledge, this glossary will help you navigate the unique ingredients, techniques, and challenges of creating delicious gluten-free breads and treats.

As specialists in premium gluten-free baking premixes, we've compiled this resource to support your baking journey and help you achieve consistent, delicious results every time.

Table of Contents

Gluten-Free Flours and Starches

Amaranth Flour: A protein-rich, ancient grain flour with a nutty, earthy flavour. Contains no gluten but offers excellent nutritional value, including lysine, an amino acid often missing in other grains. Used in our Amaranth Bread Premix for its dietary benefits.

Buckwheat Flour: Despite its name, buckwheat is not related to wheat and is entirely gluten-free. It has a strong, earthy flavour and is rich in nutrients. Our bestselling Buckwheat Bread Premix showcases this versatile flour.

Chickpea Flour (also known as Garbanzo Bean Flour): Made from ground chickpeas, this flour is rich in protein and fibre, with a distinct, savoury flavour. Creates a moist texture in baked goods. Featured in our popular Chickpea Bread Premix.

Cornmeal/Cornflour: Made from dried corn kernels. Cornmeal is coarser while cornflour is finely ground. Adds a slight sweetness and yellow colour to baked goods. Essential in our Cornbread Premix.

Oat Flour: Made from ground oats. Important: Only certified gluten-free oats are safe for celiac disease, as conventional oats are often cross-contaminated. Provides a mild, slightly sweet flavour. We use only certified gluten-free oats in our Oat Bread Premix.

Quinoa Flour: Made from ground quinoa seeds, offering complete protein with all nine essential amino acids. It has a distinctive flavour that works well in savoury applications and is a nutritional powerhouse in our Quinoa Bread Premix.

Rice Flour: Available in both white and brown varieties. Less gritty than some gluten-free flours, with a neutral taste that complements blends well. Brown rice flour contains more nutrients and fibre than white rice flour.

Tapioca Starch/Flour: Derived from the cassava root, this fine, white powder lends chewiness and elasticity to gluten-free baked goods. Helps create the stretchy texture usually provided by gluten.

Potato Starch: Not to be confused with potato flour, this light starch helps create moisture and tenderness in gluten-free baking. Particularly useful for making light textures in bread.

Binding Agents and Texture Enhancers

Psyllium Husk: A soluble fibre that forms a gel when mixed with liquid. Acts as a powerful binder in gluten-free baking, creating elasticity and structure similar to gluten. Essential for good bread texture.

Xanthan Gum: A fermented corn-based thickening agent that provides structure and elasticity in gluten-free baking. Helps prevent crumbling and improves moisture retention.

Guar Gum: Derived from guar beans, this thickener helps bind ingredients and prevent crumbling. Some people find it gentler on digestion than xanthan gum.

Flaxseed (ground): When mixed with water, ground flaxseeds form a gel-like substance that can help bind ingredients together. Additionally, it offers nutritional benefits, including omega-3 fatty acids.

Chia Seeds: Similar to flaxseeds, when soaked in liquid, chia seeds form a gel that can help bind ingredients and add moisture to baked goods.

Baking Techniques and Processes

Bulk Fermentation: The period when dough rests and ferments after mixing and before shaping. In gluten-free baking, this may be shorter than with conventional bread, as there's less gluten structure to develop.

Hydration Ratio: The ratio of liquid to flour in a recipe. Gluten-free batters typically require higher hydration (more liquid) than wheat-based doughs.

Proofing: The final rise of shaped dough before baking. Gluten-free doughs often have just one proofing period rather than the two commonly used in conventional baking.

Scoring: Cutting shallow slashes in bread dough before baking to control expansion. In gluten-free baking, scoring is still essential but may be less dramatic than with wheat breads.

Oven Spring: The rapid rise of bread during the first few minutes of baking. Creating proper steam in the oven is crucial for maximising oven spring in gluten-free breads.

Rest Time: Allowing gluten-free batters and doughs to rest before baking is essential for optimal texture and flavour. This allows the flour to hydrate and the binding agents to work, ultimately improving the final texture.

Troubleshooting Terms

Gummy Texture: A dense, sticky interior in baked goods. Often caused by too much binding agent, insufficient baking time, or improper cooling.

Crumbling: When baked goods fall apart easily. Usually indicates insufficient binding agents or an improper balance of flour blend.

Dense Crumb: A tight, heavy texture in bread. May result from insufficient leavening, overmixing, or improper flour blend.

Uneven Rise: When bread rises more in some areas than others. Often caused by uneven heat distribution or improper shaping.

Collapsed Centre: When the middle of the bread sinks during or after baking. Typically indicates underbaking, excessive leavening, or excessive hydration.

Gluten-Free Baking Science

Cross-Contamination: When gluten-free ingredients come into contact with gluten-containing ones. Even tiny amounts can be harmful to those with celiac disease. All Simple Bake premixes are prepared in a dedicated gluten-free production area.

Parts Per Million (PPM): The measurement used to quantify gluten content in foods. Products labelled gluten-free must contain less than 20 ppm of gluten according to FDA standards.

Retrogradation: The process where starch molecules realign as bread ages, causing it to become firmer and stale. Happens more quickly in gluten-free breads, which is why they're best consumed fresh or frozen.

Gelatinisation: The process where starch granules absorb water and swell when heated, helping create structure in baked goods. Critical in gluten-free baking, where gluten protein isn't available to provide structure.

Maillard Reaction: The chemical reaction between amino acids and reducing sugars that gives baked goods their brown colour and complex flavours. May require enhancement in gluten-free baking through the addition of sugars or protein.

Tips for Successful Gluten-Free Baking

  1. Measure accurately - Gluten-free baking requires precision. For optimal results, consider using a kitchen scale.
  2. Allow for proper hydration - Gluten-free flours often require more liquid and benefit from a resting period to absorb moisture fully.
  3. Don't overmix - Unlike conventional baking, where kneading develops gluten, overmixing gluten-free batters can result in dense products.
  4. Create steam in your oven - For bread baking, steam helps create a good crust and promotes oven spring. Use a Dutch oven or a pan of water on the oven bottom.
  5. Cool properly - Many gluten-free baked goods benefit from cooling in their baking vessel to prevent collapse.
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This glossary is regularly updated with new terms and information. Last updated: June 10, 2025.