Baking gluten-free presents a number of challenges. One of the main challenges is the lack of gluten, which is responsible for the structure development of baked foods. Without gluten, the batter becomes liquid instead of dough, which results in baked goods with a crumbling texture, poor color, and post-baking quality defects.
Another challenge is that when gluten-free dough is thickened with additives like starches and gums, it becomes sticky. This can make it difficult to work with and shape. Additionally, gluten-free flours can be more expensive than wheat flour, and they may not be as readily available in grocery stores.
To overcome these challenges, bakers experiment with different gluten-free flours and additives to find the right combination that works for their recipe. They may also need to adjust the baking time and temperature to ensure that the baked goods are cooked through and have the right texture
Here are some baking tips for making gluten-free cakes:
- Use gluten-free flour blends that are specifically designed for baking. These blends usually contain a mix of rice flour, potato starch, and tapioca flour. Why reinvent the wheel?!
- If the blend does not already have a binder incorporated in it, add xanthan gum or guar gum to the flour blend to help bind the ingredients together and create a better texture.
- Use almond flour or coconut flour as a substitute for wheat flour.
- Use baking powder as a leavening agent to help the cake rise.
- Use honey or maple syrup as a natural sweetener instead of refined sugar.
- Add orange zest or orange blossom water to enhance the flavor of the cake.
- Whip the eggs and sugar until light and fluffy to create a light and airy cake.
- Use a stand mixer or electric handheld mixer to make the cake batter.
- Cool the cake in the pan for 5 minutes before removing it to a cooling rack
https://www.sciencedirect.com/science/article/pii/S0924224415301230
Check out trouble shooting for the different types of Gluten Free Baked Goods> link below!
https://www.americastestkitchen.com/guides/gluten-free/troubleshooting-gluten-free-baked-goods