Troubleshooting Gluten-Free Baking by America’s Test Kitchen

trouble shooting gluten free baking

From crumbly cookies to gummy cakes, gluten-free baking can seem impossible. Don’t be discouraged. America’s Test Kitchen has made the mistakes so we don’t have to. Here are just a few of their easy tricks to help avoid the most common gluten-free fails.

  • America’s Test Kitchen, Gluten-Free Trouble Shooting  1

Pancakes

COMMON PROBLEM POSSIBLE SOLUTION
Dense, gummy texture Lower burner or griddle temperature and extend cooking time to help pancakes cook through without getting too brown

Muffins and Quick Breads

COMMON PROBLEM POSSIBLE SOLUTION
Crumbly texture Add extra egg and use binder, like xanthan gum
Dense texture Use more leavener
Dry texture Add additional liquid or sour cream
Mushy center Lower oven temperature and extend baking time
Gritty texture Let batter rest for 30 minutes before baking

Drop Cookies

COMMON PROBLEM POSSIBLE SOLUTION
Excessive spread Add binder and let dough rest
Gritty texture Let dough rest for 30 minutes before baking
Greasy Use less butter and swap in a portion of almond butter
Overly crisp texture Use more brown sugar, less white sugar
Overly soft texture Use superfine sugar and leave cookies in turned-off oven after baking for several minutes to dry out
Airy, hollow texture Use melted butter instead of creaming it
Burnt bottoms Before baking, place baking sheet of cookies inside second sheet for extra insulation on bottom

Cakes, Pie and Tart Dough

COMMON PROBLEM POSSIBLE SOLUTION
Greasy mouthfeel Swap in sour cream, chocolate, or cream cheese for some of fat
Dense crumb Reduce amount of fat, use additional liquid, use additional baking powder, use additional egg
Gummy center Lower oven temperature and extend baking time; swap out some of liquid for sour cream
Edges of cake are tough Line sides and bottom of cake pan with parchment paper
Cake doesn’t release When parchment is not an option, make paste of butter and flour blend and brush into pan

Yeast Breads

COMMON PROBLEM POSSIBLE SOLUTION
Crumbly texture Add binder, such as xanthan gum
Not flaky Add small amount of rice vinegar
Dry, difficult dough Process butter more thoroughly during mixing

America's Test Kitchen