Quiz about All About Glutenfree Baking and Cooking
Quiz about All About Glutenfree Baking and Cooking

All About Gluten-free Baking and Cooking Quiz


We all have heard about gluten-free baking, but how much do you really know about the ingredients that are mostly used in it?

A multiple-choice quiz by liannne. Estimated time: 5 mins.
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Author
liannne
Time
5 mins
Type
Multiple Choice
Quiz #
388,762
Updated
Dec 03 21
# Qns
10
Difficulty
Tough
Avg Score
5 / 10
Plays
252
Awards
Top 35% Quiz
Last 3 plays: Guest 104 (7/10), Guest 104 (7/10), Guest 61 (8/10).
This quiz has 2 formats: you can play it as a or as shown below.
Scroll down to the bottom for the answer key.
1. If I wanted to make a lovely gluten-free loaf of bread, which flour would I NOT able to use? Hint

Rye
Tapioca
Chickpea
Potato

2. Which of these would be your gluten-free option in a restaurant? Hint

pasta
rice
gnocchi
couscous

3. Why is Xanthan Gum used in gluten free baking? Hint

Raising agent
Flavour
For binding ingredients
Colour

4. Which one of these is the LEAST likely to be used in gluten-free baking? Hint

Arrowroot
Buckwheat
Millet
Barley

5. I have decided to bake a cake today but have forgotten the recommended ratio of flour to starch? Could you find me the correct one? Hint

1:1
1:2
0.25:1
2:1

6. You might have heard of Xanthan Gum but which of these is it made from? Hint

Rice
Potato
Corn
Durum

7. I am expecting guests today for dinner. My gluten-free friend loves asparagus and I have decided to make a soup with a bit of chicken, asparagus and a few other vegetables. At the end I need to thicken my soup and was wondering which flour do I need to avoid? Hint

Cornstarch
Tapioca
Arrowroot
Potato starch

8. Where is it recommended to store gluten-free flour? Hint

In a cupboard
In a glass jar on the floor
In a plastic container
In the fridge or freezer

9. Almond meal is frequently used in gluten-free recipes. Which of these is NOT a reason why it is used widely? Hint

It will help to achieve a fluffy texture
It is high in protein
It has a high oil content
It can be used instead of breadcrumbs

10. If you do NOT have celiac disease or gluten intolerance, is it recommended to eat gluten-free breads? Hint

No
Yes, less gluten is best
It does not make a difference
It has not been researched yet


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Quiz Answer Key and Fun Facts
1. If I wanted to make a lovely gluten-free loaf of bread, which flour would I NOT able to use?

Answer: Rye

Although many people with gluten sensitivity can tolerate rye better then wheat, it does contain gluten and so it is not recommended for gluten-free baking.
2. Which of these would be your gluten-free option in a restaurant?

Answer: rice

White, brown, basmati or black rice is gluten-free in plain form and should be safe to eat, unless it has been cross-contaminated, but some of the flavored rice might contain wheat-based thickener and so should be avoided. Interestingly, there is a rice called glutinous where the name actually refers to the sticky consistency the rice becomes with cooking, and not the gluten content.
3. Why is Xanthan Gum used in gluten free baking?

Answer: For binding ingredients

Xanthan is an excellent binder as it helps starches combine to trap air. You have to be careful though when mixing it, because the longer it is mixed the more it will loose of its binding properties.
4. Which one of these is the LEAST likely to be used in gluten-free baking?

Answer: Barley

Barley contains 5-8 percent gluten, so it is not safe to use in gluten-free baking if you have celiac disease or have gluten intolerance. Barley flour is very high in fiber but it can be replaced by adding extra seeds, such as chia, flax seeds, or psyllium fiber to your gluten-free mix.
5. I have decided to bake a cake today but have forgotten the recommended ratio of flour to starch? Could you find me the correct one?

Answer: 2:1

This can naturally vary depending on the cake you bake or your personal preference, but too much starch will make your cake sticky. Starches are not as high in nutrient as grains, so obviously the more starch is used the less nutrient the baked product will have.
6. You might have heard of Xanthan Gum but which of these is it made from?

Answer: Corn

It is made by the same bacteria that causes those black spots on broccoli and cauliflower. Corn sugar is fermented with the Xanthomonas bacteria and when it becomes a shiny goo, it is dried and ground into a powder.
7. I am expecting guests today for dinner. My gluten-free friend loves asparagus and I have decided to make a soup with a bit of chicken, asparagus and a few other vegetables. At the end I need to thicken my soup and was wondering which flour do I need to avoid?

Answer: Cornstarch

You probably are surprised by that answer but some corn starch is made out of wheat and would not be suitable for gluten-free cooking.
8. Where is it recommended to store gluten-free flour?

Answer: In the fridge or freezer

It can be stored anywhere really, but keeping it in the fridge or freezer will double its shelf life. Brown rice or rice made out of beans will last for a much shorter time, therefore putting a date on the jar is very useful.
9. Almond meal is frequently used in gluten-free recipes. Which of these is NOT a reason why it is used widely?

Answer: It has a high oil content

To make almond meal first you have to blanch almonds to take off their skin and then grind them up to a very fine consistency. They are high in nutrition and highly versatile and can be used in all sorts of baking. Because of the high oil content, it is best to store smaller quantities at home and get them or make them fresh when needed. You can also grind them up with the skin on and to any consistency you like.The less fine the meal is the more rising agent is needed to achieve the same texture.
10. If you do NOT have celiac disease or gluten intolerance, is it recommended to eat gluten-free breads?

Answer: No

The answer is simply no. Whole-grains are not only high in fiber but have 31 different antioxidants in them. They are needed for a healthy gut and digestion. Unless it is recommended by a professional keep eating those yummy grains.
Source: Author liannne

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