Baking itself can be dreadful to those who have never tried it and even experienced bakers oftentimes face a challenge when baking gluten-free cakes. This can feel like a curriculum on its own when you are new to it. One of the most common ingredient, all-purpose flour, cannot be used when you want to go gluten-free. With this in mind you will also have to make changes to the ingredients and in general how you go about baking your cake. Lets look at ways you can prevent a disaster the first time.
Tip 1: Try to avoid cross-contamination of ingredients.
Identify the ingredients have you around the kitchen that contains gluten and store them in a different location away from the ones that don’t. Even though you might be very careful, some microscopic traces of gluten can still be transferred between ingredients leading to a very painful response to someone with celiac. The worse that can happen is the gluten damaging their intestines. Another thing you need to pay careful attention to is the baking tools you use and also keep your countertop clean.
Tip 2: Combine gluten-free flour for the best results
Most bakers only use one type of gluten-free flour to bake their cakes. There is nothing wrong with that but your gluten-free flour behave very differently compared to all-purpose flour. That is due to the fact that it only tries to mimic the texture and other attributes of all-purpose flour but might not completely success therein. You don’t have to go out and buy a combined gluten-free flour mix but you can simply mix them at home.
Tip 3: Add a thickener to your mix
This step is skipped by most novice gluten-free bakes but it’s very important. Buying a bag of xanthan gum for 10 bucks should be enough. You might not need more than a teaspoon every time you bake and your cake will have better binding properties similar to that of all-purpose flour gives. Other binders include arrowroot and guar gum.
Tip 4: Add starch
You’re probably asking why? To make your cake more fluffy textured and light. Even though a starch like tapioca or potato provides no nutritional value it is still essential. Opting for a gluten-free flour with higher protein or fiber simply won’t cut it. Keep in mind that higher fiber or protein is not the key ingredient that contributes to the binding properties of your cake but starch itself.
Tip 5: Don’t remove the eggs
It almost seems natural to remove the eggs from the mixture and simply replace them with flax eggs but the texture simply won’t be the same. Even if you try to opt for egg replacer ingredients. Unless you have to remove the eggs don’t remove them from your cake mixture. Look for a recipe that best fits your desired egg free mix if that’s what you want.
Taking these few tips into consideration should help you bake better gluten-free cakes. Switching from all-purpose-flour already challenge bakers skills but you can get ahead by starting off on the right foot.