Photography by Tara Fisher, used with permission from Gluten-Free Baking by Phil Vickery (Firefly Books, 2011)
We asked Phil to share some of his secrets to great gluten-free baking – including how to store ingredients, tips for baking with kids, and some of his favourite spices for baked goods.
What was your biggest challenge making gluten-free recipes?
It was getting the balance right for the product you were making. We've tried many combinations (of gluten-free flours). I've found that the high protein content in soy flour seems to help keep the structure in certain yeasted recipes, such as bread, for example.
How did you choose which recipes to include in your book Gluten-Free Baking (Firefly Books, 2011)?
It was a mixture of what I liked, plus what I think the public would want to cook. Some recipes work well with gluten-free flours, but others do not, so it was a real mix.
What do we need to keep in mind when working with xanthan gum (an agent that helps add 'stickiness' to recipes otherwise achieved with gluten)?
Be careful with the quantity you use. Recipes need very small amounts to be successful.
Next, only buy and use small amounts. This will ensure that you do not have the gum hanging around for long periods of time. Finally, be aware that this gum can be a mild laxative.
What about working with glycerin?
Glycerin is a humectant, meaning it attracts moisture and holds it. Again, very small amounts of it are needed. Measure very carefully, as it's too easy to over-measure.
Page 1 of 5 - Phil Vickery can't live without this essential item in his gluten-free pantry. Find out what it is on page 2!
