When the dough suddenly comes to life – why gluten-free baking works differently (but is much easier than you think)
"My dough was just too sticky!"
If you've ever thought that – welcome to the club. 🙋
Gluten-free dough tends to do what it wants: sometimes it flows, sometimes it sticks, sometimes it seems liquid, sometimes like a lump.
But don't worry – this is not a sign of kitchen drama, but simply the physics of baking without gluten .
The gluten is gone – and with it, the structure.
In traditional flour, gluten provides elasticity, binding, and structure.
If it's missing, other ingredients take over these jobs – in our case chickpeas, rice & tapioca .
This changes everything:
-
Your dough will be softer or more liquid at first – that's normal.
-
It only binds when standing and baking – not when kneading.
-
And: Overmixing is the enemy . Gluten-free doughs need loving, brief attention , not a workout.
How to tame gluten-free doughs (without losing your temper)
🌀 1. Stir, don't knead
It sounds trivial, but it's crucial. Gluten-free doughs react like batter, not like yeast dough.
So: mix briefly, don't overmix – otherwise you'll destroy the fine starch structures.
⏳ 2. Take a break
Let the dough rest for 5-10 minutes .
During this time, the fiber (e.g. from the chickpea) swells, binds water – and suddenly the dough seems more stable.
This is your magical moment: no witchcraft, just time.
🌡️ 3. Temperature matters when baking!
Too hot = rubber, too cold = raw food.
Gluten-free products are sensitive to heat.
Start with a medium oven temperature (180–200 °C).
And give your dough an extra 10-15 minutes if it still seems moist after the baking time has ended – the result will be worth it.
Why organic magic flour suddenly makes baking logical
Organic Magic Flour was developed precisely for this "What the hell is happening here?" moment.
Because we know that gluten-free has to work without tricks – but that only works if the mix is right! Chickpeas provide structure, rice lightness, tapioca binding, and turmeric vital nutrients. The result? A dough that doesn't collapse, doesn't break, and still remains airy.
So if you think, "That looks strange," when baking gluten-free – stay calm.
Gluten-free doughs often look like pudding, feel like porridge, and then suddenly become perfect in the oven.
Magic? Almost. Or simply: organic magic flour.
