Clan Thompson Celiac Newsletter Issue #148
I have been dealing with Celiac Disease for 13 yrs. I still haven’t found a cure-all for bread and especially cakes that fall after coming out of the oven.
I use 1/2 teas. of zanthan gum per cup of GF flour. I wonder if I would be better off using more or keeping the liquid to a minimum.
Are there any other tips or combinations of enhancers that might work to hold the mixure together once it’s out of the oven? I have also tried to keep it in the oven to cool more slowly, but that doesn’t work.
Would appreciate your expertise.
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Keeping the cake in the oven so it will cool more slowly will most often dry out the cake, but I commend you on trying new techniques!
The 1/2 teaspoon xanthan gum per cup of flour is the correct amount. The gum helps to hold the ingredients together so your cake won’t crumble when you cut it, but you don’t want to use too much of it.
If your cakes fall once they start to cool, my guess is that the batter has too much liquid – try cutting back on the liquid just a bit. Add a little more baking powder or baking soda.
When I convert a wheat recipe, I usually double the amount of baking powder and/or baking soda because the heavier flours need the extra leavening to help them rise.
Not knowing the ingredients you are using or their amounts makes it a little difficult for me to second guess the exact cause, but what you may want to do is look up a gluten-free cake recipe, then compare the
Compare the total amount of liquid used in your recipe to the recipe you looked up; then compare that to the amount of flour and leavening used in both recipes. This may help you correct the proportion of ingredients.
Having said all this, I have to add the qualifier that all cakes are not created equal. There’s nomagic formula that works with every single recipe, so don’t be afraid to experiment and change a few ingredients as you deem necessary.