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.

Gluten-free flour blends don't have the same elasticity as flour containing gluten so often the cakes don't rise as much or will sink after rising. 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.

With gluten-free baking, we use a combination of gluten-free flours, starches, and a binder (like xanthan gum). These ingredients take longer to set than regular gluten-containing flour, meaning they may remain slightly “gummy” or sticky until they have cooled.

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.

Let Your Batters & Doughs Rest

We recommend covering your batters and doughs and letting them rest for at least half an hour. Note: This will also help batters become thicker and doughs to firm up.

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.

Gluten-free batters need a longer bake time.

Because gluten-free batters contain more liquid than traditional versions, they typically take longer to bake. If you remove them from the oven too soon, you may develop a gummy, mushy texture.

Can you over mix gluten free cake batter? ›

However, you can actually mix a batter containing xanthan and/or guar gum to a point of diminishing returns. You can overwork the gums and end up with a stringy cake batter or rubbery cookie dough. (Having said that, doing this takes some work. Just don't take your aggressions out on a gluten-free cake batter.)

Buckwheat flour

Despite its name, buckwheat is not wheat and contains no gluten. It has a distinctive earthy flavor (kasha is buckwheat), so use it where you will enjoy the unique taste in pancakes, pasta or crepes.

Xanthan gum (along with other thickeners like guar gum and arrowroot) acts like a binder in gluten-free baked goods to maintain their structure. Without it, there's a good chance that your brownies or muffin will crumble and fall apart.

If the gluten free flour you are using doesn't contain xanthan gum, then you'll want to include it in your list of recipe ingredients. Even more so if you're making cake, muffins, bread and pizza crust, as these recipes typically rely on the structure gluten provides.

03/8Does gluten-free cake taste different? Often, it is understood that gluten-free cakes do not taste good. However, contrary to this popular belief, gluten-free cakes taste much more delicious than any other regular cake. But, it depends on how well you have followed the recipe, as it needs to be strictly followed.

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.

Trimming Troubles: If the cake is only slightly gummy, consider trimming off the outer layer to remove any overly dense or undercooked portions. Moisture Management: Brush the trimmed cake with a simple syrup or flavored liquid to add moisture and enhance the cake's tenderness.

However, developing gluten past its ideal point makes cake tough, and may also cause it to rise too vigorously and then fall as it bakes, resulting in gummy streaks in its texture.