Question:
Is there anything that can be done to make [gluten-free] cakes and breads fluffy as opposed to thick and sticky?
From,
Shannon
Answer:
Hi Shannon. The gluten in wheat-based products is what helps to keep the elasticity in them…making cakes and breads light and airy. When baking gluten-free, we need to find a way to add back in something to help give the texture we are looking for and also make it taste great.
There are many gluten-free cookbooks on the market today. I just did a quick search on Amazon.com for “gluten-free cookbooks” and 601 results popped up! My point is that, instead of trying to figure it out on your own, which can take a lot of time and be costly, turn to the experts. There are cookbooks dedicated to breads, meals, desserts, kids, and more. There are also many gluten-free cake and bread mixes on store shelves where you just add water, butter, eggs, etc. and achieve a terrific product.
Here are a couple of hints about gluten-free baking:
Some of the flours are denser than others, so using a combination of light flours (cornstarch, tapioca starch) with heavier flours (brown rice flour) will help. Sifting the flour can help, too. NFCA’s Getting Started Guide has some useful information regarding different flour mixtures (download it from the Printable Guides page).
Some ingredients that may help to create that fluffier and more elastic end result include: unflavored gelatin, xanthan gum, guar gum, and eggs.
NFCA’s website has a page listing gluten-free cookbooks and magazines. I also like the magazines Gluten-Free Living and Living Without, which include recipes in every issue.
Sincerely,
Nancy Dickens, BS, RD, LDN
Related Content:
FAQs
Baking Powder: To make this gluten-free bread light and fluffy, one of the secret ingredients is baking powder to help give the dough extra rise (on top of using yeast). If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
What makes a cake more fluffy? ›
The most crucial tip? Instead of buying an entire box of cake flour, simply incorporate two tablespoons of cornstarch into 3 1/2 cups of all-purpose flour. This blocks the formation of gluten in the flour, which produces a lighter, fluffier cake.
What helps gluten free cakes rise? ›
2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.
What is the secret to moist gluten-free baking? ›
Moisture – for some reason gluten-free cakes tend to get a little dry. Any gluten-free cake will dry out super-fast and get hard on the outside if it's not properly refrigerated and covered. I swear by always using buttermilk and adding a little more fat into the batter to compensate for the dryness.
How to make gluten free baked goods less dense? ›
Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture. The best way to do this? Longer baking times.
What substance makes the cake soft and fluffy? ›
Baking soda is used in small amount in making bread and cake. It helps to make these soft and spongy. An aqueous solution of baking soda turns red litmus blue. It is also used in soda acid fire extinguisher.
Which ingredients should be added to make the cake fluffy give reason? ›
- The most important ingredient that must be added while making a cake is baking soda. It helps to make the cake fluffy by producing carbon dioxide in the cake when it is heated and leaves small holes (bubbles) in it. ...
- Hence, the ingredient that she has forgotten to add that makes the cake fluffy is Baking soda.
Boxed cake mixes tend to be lighter in consistency, but if you're craving that thicker, moister, denser cake, then all you have to do is add an extra egg to your mix. The additional fat in the egg yolk helps create a more tender and moist cake that is full of flavor.
Why are my gluten-free cakes so dense? ›
If gluten-free cakes aren't falling apart, they often turn out heavy and unpleasantly dense. That's because gluten creates little pockets of air, so baked goods turn out springy and fluffy; gluten-free flours and grains are lacking this crucial element.
Which flour is best for gluten-free cakes? ›
What's the best gluten-free flour for baking? Bob's Red Mill gluten-free 1-to-1 baking mix is my favorite gluten-free all-purpose flour blend for baking. It has a mild texture and plenty of "stick" thanks to a blend of sweet rice flour, brown rice flour, and sorghum flour, plus some starches and xanthan gum.
YOUR CAKE IS SINKING IN THE MIDDLE OR NOT RISING
You may not have used enough raising agents. I do recommend experimenting with double action baking powders. Otherwise try using 25 percent more chemical raising agents (baking soda or baking powder) if you're converting a recipe to gluten free.
How do you make a cake rise and fluffy? ›
Add a leavening agent to the flour. Most cakes will call for a leavening agent like baking powder or baking soda. These create the bubbles you need for the cake to rise. If the flour you use is self-raising, it already has a leavening agent in it.
Why does my cake not become fluffy? ›
If your oven is too cold, you'll see that your cake will not rise enough. If the oven is too hot, your cake will rise too fast and collapse when you bake it. Check the baking time in your recipe – it usually depends on the size of the cake.
Why is my cake flat and not fluffy? ›
Overmixing ingredients can create a dense batter that doesn't get that same airy rise. Mismeasured baking powder (too much or too little) may also give you a flat cake. Make sure you have just the right amount of this leavening agent to give your cake the right lift.
How can you improve the texture of gluten free baked goods? ›
Besides eggs, which are protein-based, two starch-based products often used to bind and thicken gluten-free baked products are guar gum and xanthan gum. These products are largely interchangeable and are used in small amounts (1/2 to 1 teaspoon per cup of flour) to add volume and texture to baked goods.
What ingredient makes baked goods fluffy? ›
Leavening Agents: Ensure that your baking powder and baking soda are fresh. These leavening agents help the cake rise and create a fluffy texture.
How does gluten free flour affect the texture of baked products? ›
Generally, gluten free baked products are characterized by reduced textural and sensorial properties compared to their gluten-containing counterparts [4]. Because of the flours employed, gluten free biscuits may be harder, may present a dry and sandy mouthfeel and an unpleasant appearance, taste, or color [5].
Why is my homemade gluten free bread so dense? ›
Inadequate mixing: Consider using a stand mixer if you're finding the loaves to be denser than you like. It's certainly possible to get good results by mixing with a spoon or dough whisk, but you really have to work at it, to get a completely smooth mixture, and some of our readers are giving up too soon.
