Sticky gluten free ginger cake recipe - The Gluten Free Blogger (2024)

FAQs

Why did my gluten-free cake turn out gummy? ›

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.

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

To combat the flat cake problem, I add ½ tsp of bicarbonate of soda to the recipe even when using a self-raising gluten-free flour blend. Another tip to help achieve a real fluffy cake is to separate your eggs. First, add the egg yolks with your wet ingredients.

Some gluten free flours will produce a cake which is on the dry side. This might be due to the lack of gluten but can be for many other reasons. Lots of gluten free flour is rice based and this can result in a dry and slightly gritty texture.

The water-binding agents in gluten-free flour are more sensitive. If the dough is worked too hard, they will tear and release the water. This water can no longer be bound properly and will lead to a dough that is sticky - because unprocessed cold starch does not bind water.

Gluten-free batters need a longer bake time.

If you remove them from the oven too soon, you may develop a gummy, mushy texture. It's important to follow the bake time as outlined on the gluten-free recipe, rather than on cues you might normally use for traditional baking.

We recommend covering your batters and doughs and letting them rest for at least half an hour.

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° F.

Sorghum flour: great for cakes

Made from an ancient cereal grain that has been cultivated for more than 5,000 years, sorghum flour is light in colour and texture, though it is a fairly dense flour. It is rich in protein and fibre, which helps maintain blood sugar stability and may also help with digestion.

What is the best gluten-free flour for fluffy cake? ›

We often reach for almond flour in baking recipes when we're looking for a light, fluffy, cake-y texture with neutral flavor, because almond flour has a milder flavor than almond meal, and tends to fluff up nicely when baked!

Ultimately, the toothpick test is just one data source to rely upon: with the trio—toothpick, edges, & centre—you can reliably know your gluten-free baked goods are, well, baked! If your toothpick comes out with wet batter on it, your cake definitely needs more time.

Add more fat or liquid: It might just be that you need a bit more moisture in your recipe, especially if you're converting a regular “gluten-ful” recipe to gluten-free. Try adding anywhere from ¼ to ½ cup of liquid or fat to the recipe and see if that helps.

If the flour you are using doesn't already contain xanthan gum, combining quarter of a teaspoon to every 200g/7oz of gluten-free flour will help to improve the crumb structure of your bake. You can also use guar gum or a combination of the two.

Gluten-free goods tend to brown faster and take longer to cook through. So they need to be baked at a slightly lower temperature, for a slightly longer time. Every recipe is different, but in general, try lowering the temperature by 25 degrees and baking the item for 15 minutes longer.

Why does my cake have a gummy streak in the center? Developing too much of the flour's gluten can make the cake rise beautifully in the oven, but sink as soon as you pull it out. The sinking part is what makes the dense and gluey streaks. This can be result of over-creaming the eggs, butter and sugar.

Gummy on the inside- bake for a longer time. Gluten free bread takes much longer than a regular loaf to bake and therefore a sticky crumb is generally the result of under baking. It is easy to see why this can happen, gluten free bread dough needs more moisture and is often difficult to knead with conventional methods.

Use Psyllium Husk Powder as a binder for better Gluten Free Bread. Without gluten, bread dough lacks elasticity and the "stickiness" needed to hold together. Binders like xanthan gum, psyllium husk, guar gum and to some extent flaxmeal and chia seeds are used to perform the function of gluten.

2. Mix Batters Longer. While conventional wisdom has taught us not to overmix our batters, we've found most gluten-free batters simply need to be stirred for longer. If you're worried this will turn your muffins and cakes rubbery, have no fear.