After thousands of kitchen tests, we have a sense of what problems are likely to occur when you attempt to make a conventional baked good gluten-free. The tips on this page offer advice for common problems we’ve encountered over years of recipe development. Note that every baking recipe is a unique formula, so these solutions won’t work in all cases. Think of this information as a starting point when problem-solving in your kitchen.
Gluten-Free Basics & Beyond
All About Gluten-Free Baking:
Troubleshooting GF Baked Goods
Solving Baking Problems in the Gluten-Free Kitchen
Gluten-free baking can present a host of challenges. Here's how to overcome them.
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 |
Light and Airy Breakfast
Recipe Gluten-Free Buttermilk Pancakes
Just because you need to avoid gluten doesn't mean you can't enjoy a leisurely Saturday morning pancake breakfast.
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 |
Make Muffins
Recipe Gluten-Free Blueberry Muffins
We set out to make a golden-domed gluten-free muffin that also had a tender, delicate interior.
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 |
Fill the Cookie Jar
Recipe Gluten-Free Chocolate Chip Cookies
Gluten-free chocolate chip cookies as good as the original.
Cakes
| 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 |
Let Them Eat Cake
Recipe Gluten-Free Chocolate Layer Cake
No more dense, bricklike cakes. Our rich-tasting chocolate layer cake is fluffy and tender, and bakes up tall and sturdy.
Pie and Tart Dough
| 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 |
Pie Time
Recipe Gluten-Free Single-Crust Pie Dough
We built a gluten-free pie dough from the bottom up that bakes up tender, but also light and flaky.
Yeast Breads
| Common Problem | Possible Solution |
|---|---|
Dough doesn't rise |
Add extra liquid, use instant yeast and bloom yeast in warm, sweetened water, let rise in warm but turned-off oven |
Dense crumb |
Add ground psyllium husk |
Gummy, wet crumb |
Lower oven temperature and extrend baking time |
Squat loaves |
Use smaller loaf pan and add foil collar |
Bread sinks after baking |
Leave bread in turned-off oven after baking to dry out |
Light and Sliceable
Recipe Classic Sandwich Bread
Most gluten-free sandwich bread recipes turn out squat bricks with a cardboard texture. We wanted a reliable recipe that produced a light-textured sandwich loaf.
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