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"Baker, Blogger, Food writer, recipe developer & culinary enthusiast. From Passion to Profession"

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Aspiring Bakers #21: Gluten-Free Bakes (July 2012)

Being allergic to gluten doesn't mean you have to miss out on life's simple pleasures - with the gluten-free bakes you can have your cake and eat it, too! Nowadays, everybody being health-concious and avoid eating gluten and overly sweet bakes. With that, Hankerie came out this idea for July's Aspiring Bakers theme. Hopefully all the bakers out there would like to join, learn all the gluten-free bakes technique, ingredients and of course eat healthy too!!!

Thanks to SSB fo giving me this chance for Hankerie's 2nd time hosting Aspiring Bakers after my previous hosting last year - Aspiring Bakers #14: Creative Christmas Bakes (December 2011)

Definition of Gluten Free Bakes: A gluten-free bake is a bake that excludes foods containing gluten. Gluten is a protein found in wheat (including kamut and spelt), barley, rye, malts and triticale.

Some inspiration options for you
  1. Use a basic, neutral tasting gluten-free baking and pancake mix in your recipes. Keep it on hand and you have a pre-mixed flour blend for basics- quick breads, muffins, and cakes. It's fabulous in flourless chocolate cakes, quiches, omelets, and pancakes. 
  2. Safe grains for baking include brown rice flour,  white rice flour, sorghum flour, millet, and teff. The faux grains buckwheat and quinoa make nutty tasting high protein flours.
  3. Starches for baking include potato starch, cornstarch, arrowroot, tapioca starch, millet, montina, lupin, quinoa, sorghum (jowar), taro, teff, chia seed, and yam.
  4. Various types of bean, soybean, almond, hazelnut, and nut flours are sometimes used in gluten-free bakes to add protein and dietary fiber.
Who can join?
Everyone! (if you do not have a blog, just send me a photo and recipe of your bake/dish)

How to join?
Step 1 :
Bake any gluten-free based on your own creativity, in the month of July 2012.

Step 2 :
Post it on your blog between 01 July 2012 and 31 July 2012.
Your post must include the recipe or link to the original recipe. If you are using a recipe from a book, please include the title of the book too.
Any entries that are posted outside the date range will not be accepted.
Any entries that do not include a recipe or link to the original recipe will not be accepted too.

Step 3 :
Please mention that you are submitting your post to Aspiring Bakers #21: Gluten-Free Bakes (July 2012)) hosted by Hankerie and provide a link back to this post HERE.
Entries will not be accepted if the above is not included.
Step 4 :
Email to in the following format:

Your name or nickname:
Your blog name: (omit this if you do not have a blog)
Name of your bake/dish:
URL of your post:
URL of your photo (one photo for each entry):
(alternatively, you can attach your photo in your email, preferably less than 500kb).

Please use "Aspiring Bakers #21" as your email subject. You may submit more than 1 entry.

The roundup will be posted on 01 August 2012.


Still have no clue?? Here is the reference for you to substitute the flour into Gluten-Free Flour Blend

1 cup brown rice flour
1 cup tapioca starch, corn starch or potato starch (not potato flour!)
1/2 cup almond flour, GF millet, or GF buckwheat flour
1 teaspoon xanthan gum

This basic blend works for most breads, muffins, cookies, cakes and cupcakes.

A plus point if gluten free with Sugar-free bakes:
In standard baking recipes, 2/3 to 3/4 cup honey (reduce liquid in recipe by 1/4 cup) can be substituted for 1 cup granulated or brown sugar. I would start with the lesser amount; gluten-free starches combined with honey may create a gummy texture.
If you are interested to find out what's on the previous Aspiring Bakers #20-Asian dessert Buffet! - Round Up, check it out.


Alice said…
hi Hankerie, thks for hosting again :)
wow, what a great timing! i'm now learning about gluten free bakes, will put into practice this month :)
Anonymous said…
Thanks for hosting this month Hankerie!! I've never made anything gluten-free (or have I...? lol) but I'll definitely look into it! :)
Anonymous said…
Hi there

Does this month's theme include gluten-free baked chicken?

Hankerie said…
@Alice: Great! Hope that you can share more fun here.
Hankerie said…
@Sweetsamsations: Hope to see your entriesssss soon :)
Hankerie said…
@Anonymous: Sorry, this is only for gluten free bakes - refer to bakery only, not the dish.