Give your gluten-free batters and doughs a rest before baking to allow the starches to hydrate and prevent grittiness.

Read labels carefully. Some surprising foods contain gluten, like soy sauce and some baking powders.

Many breaded foods start with a dusting of flour. For gluten-free cooking, swap the flour for cornstarch.

Gluten-free flours that are more coarsely ground are starchy and gritty. Buy flours that are as finely ground as possible.