BakingSubs

BakingSubs BakingSubs () - Your definitive resource for baking substitutions that actually work. Never run to the store mid-recipe again.

We explain the why and how behind every swap, empowering you to bake confidently with what you have on hand.

03/24/2026

This one trips up almost every GF baker because the instinct from traditional baking is to mix until smooth!

But gluten-free batters aren’t playing by the same rules. The starches in rice flour and tapioca absorb liquid fast, and the more you work them, the more they gelatinize. That’s where that wet, gummy center comes from even when the muffin looks done on top.

A lumpy batter is actually what you want. Fold it 15-20 times max and walk away.

Comment BAKER and I’ll send you the link to the toolkit.

03/20/2026

Absolutely delicious, airy focaccia and it’s gluten free!!! You gotta try this recipe.

Comment BAKER down below and I’ll send you our guide on how you can master gluten-free baking too 👩‍🍳

03/19/2026

A lot of gluten-free bakers are double-dosing xanthan gum without knowing it. Here's what we noticed 👇

03/19/2026

GF flour absorbs liquid faster and dries out quicker. Without a binder like xanthan gum there’s nothing holding the structure together.

And without dropping your oven temp your outside burns before the inside sets. Three simple adjustments, completely different results.

Comment BAKER and I’ll send you the link to the toolkit that walks you through all of it.

03/18/2026

We wasted 11 loaves of bread before someone told us this trick for baking gluten-free bread.
Here's the story of what happened.

12/12/2025

Ingredients:
330g mashed ripe banana
140g melted butter
75g caster sugar
75g dark brown sugar
150g Greek yogurt
2 medium eggs
1 tbsp vanilla extract
225g gluten-free measure-for-measure flour (with xanthan)
85g oat flour
15g extra butter or oil (replaces almond flour fat)
45g Dutch-processed cocoa
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
100g chocolate chips + extra for topping

Instructions:
Whisk flours, cocoa, baking powder, baking soda, and salt. In another bowl mix mashed banana, melted butter, sugars, yogurt, eggs, and vanilla. Add dry ingredients to wet and stir until combined. Fold in 100g chocolate chips. If batter is very thick, add 30–60g liquid (milk or water) until thick-pourable. Pour into a parchment-lined 9×5 loaf pan, top with extra chocolate chips, and bake at 350°F (175°C) for 55–70 minutes. Cool 15 minutes in the pan, then remove and cool fully before slicing.

11/16/2025

Delicious gluten-free sugar cookies. Comment GUIDE to learn how to bake gluten-free.

11/10/2025

Comment “GUIDE” to get our full guide on how to bake soft, fluffy gluten-free bread every time.

10/31/2025

Our favorite gluten free oatmeal chocolate chip cookies 🍪 follow us for more bakes like this

10/25/2025

The perfect gluten-free brownies

10/10/2025

3 gluten-free desserts that shouldn’t taste THIS good 😋❤️

Comment BAKER if you want our $17 guide to learning how to bake gluten free too!

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