The Gluten-Free Kitchen: Armed and Ready
Ready, chefs and bakers? These are the tools of the trade when it comes to gluten-free cooking.
Just starting to bake gluten-free recipes and wondering which kitchen utensils and tools you should use? First, because gluten-free batters and dough tend to be thick and sticky, think about investing in a heavy-duty hand-held or stand mixer to mix the dough.
Other tools of the trade include plastic wrap and vegetable oil spray. Spraying a bit of oil on a sheet of wrap helps you roll out piecrusts, smooth the tops of pizza dough and form yeast rolls with no sticky mess.
Consider also buying assorted metal ice cream scoops to transfer dough to baking pans. Lightly spray the scoop with oil and one squeeze of the handle will deposit the dough where you want it. Large scoops are great for filling muffin cups; smaller scoops form uniform-size cookies.
Many gluten-free bakers use parchment paper to line their cookie sheets and work counters. Parchment paper helps keep gluten-free items from sticking to surfaces (such as when you’re rolling out dough on your counter).
If you aim to become a bread maker, pick up an inexpensive instant-read thermometer to check the internal temperature of your baked loaf to make sure it’s done.
As for cookware, heavy-gauge baking pans are best for gluten-free baked goods.