Gluten-Free Swedish Spice Cake Recipe a vintage classic dessert. (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.

This can be caused by over baking or your oven is too hot. Don't be afraid to under-bake your cake slightly. You want to retain extra moisture in your cake as gluten-free cakes can be a little dry. I usually bake it for 5 minutes less and test it with a skewer.

All gluten-free flours have a different taste. Some gluten-free flours are naturally sweet, some are nutty, while others have a strong flavor. When you're just getting started baking gluten-free, experiment with as many different flours as you can. Be sure to keep notes about which flours you like and which you don't.

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.

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.

Over-mixing can beat too much air into the batter and cause it to collapse. Less is more with mixing a gluten free cake batter — try to blend the batters for less than one minute.

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.

The Cake Is Gritty:

If your cake turned out gritty, you used a gluten free flour blend that isn't milled as finely. Usually, rice flour is the main culprit of gritty gluten free cake.

Do you bake differently with gluten-free flour? ›

Because gluten-free flours provide less structure than all-purpose, the batter or dough you make with them may require more beating than that which you are accustomed. The extra beating will provide the structure that the flour itself cannot.

Early recipes called for little more than flour and milk or water, but companies started adding sweeteners like molasses and sugar to make the crackers more widely loved. Gluten free graham crackers are very similar to their traditional counterpart in terms of taste and texture.

Xanthan Gum adds thickness and viscosity to gluten-free breads and other baked goods. Without xanthan gum, your gluten-free baked goods would be dry, crumbly and flat. Because xanthan gum is gluten-free and vegan, it's the preferred thickener for those home bakers with food allergies.

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.

It's very common for gluten free baked goods to sink in the middle and sometimes it's even gummy or looks like it isn't fully cooked. Here's some ways to help avoid that: -Don't over-mix your dough. Mix it until everything is just incorporated and be done.

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.

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.