How to get the effect of gluten in gluten free baking
I've been baking gluten-free cakes and in order to get something akin to a regular cake - light instead of heavy - I've been essentially making a sponge cake by making a light meringue and folding the batter into it. This has worked very well, but it does use a lot of eggs and, of course, it does not rise.
Is there anything I can do or use to get a more glutinous-style recipe with the rising (and lower egg count!) and all?
In short: Is there a method to get a GF cake to rise and not be heavy?
Best Answer
According to this site I've been using (https://www.americastestkitchen.com/guides/gluten-free/troubleshooting-gluten-free-baked-goods), if your cake is too dense, try: "Reduce amount of fat, use additional liquid, use additional baking powder, use additional egg." So I would try each one of those things separately and see what gets the result you want. I've just started experimenting with gluten-free baking, hope this helps!
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Is there a trick to baking with gluten-free flour?
To replace gluten, you'll need to use a different thickening agent like xanthan gum or guar gum in your baking. For each cup of gluten-free flour mix, add at least 1 teaspoon of gluten substitute. This comes from the dried cell coat of a microorganism called Xanthomonas campestris.How can I make gluten-free bake better?
Dissolving leaveners in liquid prior to adding to dough will give a better rise to the product. Gluten-free baking at high altitude requires less liquid and either a higher oven temperature or a longer baking time. Start with omitting 2 tablespoons of liquid and increasing the oven temperature by 25\xb0 F.How do you activate gluten?
Gluten molecules are activated when flour is moistened then either kneaded or mixed. When this happens, the glutens literally stretch out as the proteins form longer and longer chains. These long protein chains are quite elastic, which is why you can stretch out a piece of dough without it breaking or tearing.Does gluten-free flour bake differently?
Low-Protein Gluten-Free Flour You can use flours made from these grains in baking, but they won't hold your baked goods together well. You'll get the best results when you combine different types of low-protein flour in their baked goods.Science: What is Gluten? Here's How to See and Feel Gluten
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