Gluten-Free Baking

A complete guide to gluten-free baking with local Israeli alternatives

Gluten-Free Baking — Not What You Thought

Gluten-free baking has gone through a revolution in recent years. It’s no longer about dry, crumbly cakes that fall apart. With the right flours and the right techniques, you can get results that surprise even people who eat regular gluten. Israeli cooking, which relies heavily on legumes and ancient grains, offers excellent natural alternatives.

The Flours Worth Knowing

Chickpea flour (besan) — wonderful for falafel, frittatas and savory rolls. Rice flour — an excellent base, light and neutral. Buckwheat flour — a deep, nutty flavor, perfect for pancakes and blintzes. Almond flour — adds moisture and natural fat, excellent for cakes. Potato starch and tapioca — add elasticity and moisture to baked goods. The winning combination is a blend of several flours together.

The Secret: Gums and Stabilizers

Gluten is what gives baked goods their elasticity and structure. Without it, you need substitutes: guar gum or xanthan gum (half a teaspoon per cup of flour) mimic the role of gluten. Psyllium flour (three tablespoons per cup of flour) works great in breads. Extra eggs add structure. An important tip: let gluten-free batters rest for 30 minutes before baking — it gives the flours time to absorb the liquids.

Israeli Recipes That Are Already Gluten-Free

• Maamoul — the traditional cookies made with semolina flour can be switched to rice flour
• Basbousa — use rice semolina instead of wheat semolina
• Moroccan orange cake — based on ground almonds, already gluten-free
• Knafeh — can be made with rice kadaif
• Chocolate balls — with gluten-free cookies or dates

Remember: gluten-free baking isn’t an attempt to imitate regular baking — it’s a category of its own. Once you stop comparing and start appreciating its unique flavors and textures, the results are far more satisfying.