Gluten-free baking can be tricky, especially when it comes to getting cakes to rise properly. For those avoiding gluten, a sad, flat cake is a familiar sight. But why does this happen? Here’s a quick overview of the science behind gluten-free cakes and solutions for a fluffier crumb.
What gives cakes lift and structure?
Two key proteins found in wheat flour, glutenin and gliadin, are responsible for the elastic structure that traps gas bubbles produced by leavening agents like baking powder or yeast. This gives cakes their rise. Gluten-free flours lack these proteins, so cakes tend to spread rather than rising vertically.
Do all purpose gluten-free flour blends work?
All purpose gluten-free flour blends are convenient, but don’t perform the same magic as wheat flour. Starchier gluten-free flours like rice, tapioca, and potato flours lack binding abilities. While xanthan or guar gum is added to mimic gluten’s elasticity, the network just isn’t as strong. More adjustments are needed.
Factors impacting rise in gluten-free cakes
Many variables impact the rise of gluten-free cakes, including ingredients, mixing method, and baking powder. Here’s an overview of how each aspect contributes to lift.
Ingredients
Flour: Using a blend of flours creates a better crumb structure than a single flour. Focus on starchier flours like rice, tapioca, corn, and potato flours over grittier ones like almond or coconut flour.
Xanthan gum: This mimics gluten’s stretchy abilities. Add 1/2 to 1 teaspoon per cup of flour. Too much makes cakes gummy.
Protein powder: Adding egg white or pea protein powder boosts structure. Use 2 to 4 tablespoons per cup of flour.
Liquid: Thicker liquids like yogurt or sour cream make sturdier batters versus thin liquids like milk.
Eggs: Whole eggs better coat flour particles while providing leavening power. Replace up to half the eggs with flax or chia eggs to reduce density.
Fats: Butter or shortening tenderize and add moisture. Cream cheese gives stability. Oil causes cakes to spread.
Leavening: Use the right amount of baking powder for lift. Too much causes sinking. Activate it properly.
Mixing method
Gently combine wet and dry ingredients without overmixing to avoid denseness. Allow time for flour hydration before baking.
Baking powder
Use double-acting baking powder to prevent premature CO2 release. Check expiration dates and store properly. Too old baking powder won’t produce adequate rise.
Top solutions for improved lift
Here are the top methods for giving gluten-free cakes a boost:
Add more eggs and leavening
Adding extra whole eggs or egg whites increases protein content for structure. Just don’t overdo it or cakes get eggy. An extra 1/4 to 1/2 teaspoon of double-acting baking powder per cup of flour generates more rise.
Proof yeast before adding
Active dry yeast needs hydration and warmth to produce gas. Proof it with warm water and sugar first, then mix into batter. Let it ferment before baking.
Let batter rest before baking
Allowing gluten-free batter to hydrate for 15 to 30 minutes enables better moisture absorption and bubble formation.
Use vinegar and baking soda
The acid-base reaction between vinegar and baking soda releases CO2 bubbles immediately. Add 1 teaspoon vinegar and 1/4 teaspoon baking soda to batter.
Fold in whipped egg whites
Beat 2 to 4 egg whites until stiff peaks form. Gently fold into batter right before baking for added lift without density.
Use an angel food cake pan
The center tube in angel food cake pans promotes even rising and airflow for maximum lift. Grease well and tap pan to remove air bubbles.
Add extra leavening halfway through baking
Sprinkle an extra 1/4 to 1/2 teaspoon baking powder on top of batter halfway through baking time. The second boost prevents sinking.
Check oven temperature
Make sure oven temperature is accurate. Too low, and cakes spread rather than rising. May need to increase temperature 25°F higher than recipe states.
| Solution | How it Helps |
|---|---|
| Add more eggs and leavening | Increases protein content and CO2 production |
| Proof yeast first | Activates yeast to generate gas before mixing into batter |
| Let batter rest | Allows time for moisture absorption and bubble formation |
| Use vinegar and baking soda | Creates an immediate CO2 reaction to aerate batter |
| Fold in whipped egg whites | Lightens batter without density |
| Use an angel food cake pan | Promotes even rising with central tube |
| Add extra leavening midway through baking | Provides a second rise to prevent sinking |
| Check oven temperature | Ensures oven is hot enough for lift |
Choosing the best gluten-free flour blend
Gluten-free flour blends vary in performance. Here are top options:
Look for gums and starches
Blends with xanthan or guar gums and tapioca and/or potato starches tend to work best. These mimic gluten’s elasticity. Avoid blends with lots of gritty flours.
Test different brands
Flour properties differ by brand. Test 3-4 options by baking the same recipe to see which rises highest. Bob’s Red Mill, King Arthur, and Pillsbury offer good blends.
Make your own blend
For ultimate control, mix your own blend with parts:
- 2 parts white rice flour
- 2 parts tapioca starch or corn starch
- 1 part potato starch
Add xanthan gum and non-gritty flours like oat or quinoa as needed.
Boost with soy flour
Adding 2-3 tablespoons soy flour per cup of blend boosts protein for improved binding and rise.
Avoid all-purpose mixes
All-purpose blends may be convenient, but don’t work as well for baking. Use blends formulated for cakes and pastries.
Adjusting recipes for success
Tweaking traditional recipes is key for gluten-free cakes that rise properly. Here are tips:
Be precise when measuring
Gluten-free baking requires precision. Carefully weigh or spoon ingredients; don’t scoop flour directly from bag.
Use extra leavening
Increase baking powder or yeast 25% over original recipe, usually an extra 1/4 to 1/2 teaspoon per cup of flour.
Scale back dense ingredients
Use less of grittier flours like coconut or almond flour which inhibit rise. Substitute with lighter flours.
Add binders
Include xanthan or guar gum if recipe doesn’t call for it. Add 1/2 to 1 teaspoon per cup of flour.
Increase liquids slightly
Gluten-free flours absorb more moisture. Add a couple extra tablespoons of liquid per cup of flour.
Use cake flour equivalents
Substitute gluten-free cake mix for flour in recipes instead of denser all-purpose GF flour.
Let batter rest before baking
After mixing wet and dry ingredients, let batter sit for 15-30 minutes before baking to allow hydration and bubbles.
Preventing heavy, dense texture
Besides lack of rise, heavy texture is a common issue with gluten-free cakes. To prevent density:
Fold in egg whites
Beat 2 to 4 egg whites until stiff peaks form. Gently fold into batter right before baking for added lift without density.
Substitute oil for butter
Use canola or vegetable oil instead of butter. Butter adds flavor but can make gluten-free cakes dense.
Incorporate air into batter
After mixing wet and dry ingredients, beat the batter on high speed for 2-3 minutes to incorporate air.
Use milk instead of water
Substitute whole milk or buttermilk for water in the recipe. The extra fat tenderizes crumb.
Avoid overmixing
Gluten-free batters should be mixed just until combined to avoid denseness. Don’t beat too much air out.
Check for accuracy of measurements
Too much of any single ingredient can lead to density. Carefully weigh and level off measurements.
Adjust leavener amounts
Too much baking powder or yeast can cause gluten-free cakes to sink rather than rise, resulting in denseness.
Adapting recipes with fruits, vegetables, and chocolate
Adding mix-ins like fruit or vegetables presents more challenges. Here are tips:
Account for extra moisture
Ingredients like applesauce, pumpkin puree, and zucchini release moisture during baking. Reduce liquids in recipe to account for this.
Toss produce in cornstarch
Before mixing in chunkier fruits or veggies, toss them in a little cornstarch to prevent sinking to the bottom during baking.
Brush on simple syrup
Fruit releases moisture as it bakes. Brush a simple syrup on top when cake comes out of the oven to prevent drying out.
Fold in chocolate carefully
Chocolate melted and added to batter can cause it to deflate. Melt chocolate, let cool until thickened but still pourable, then fold in gently.
Spread chunky mix-ins on top
Rather than mixing chunkier fruits and veggies into batter, spread them evenly on top of batter before baking so they don’t sink.
Best practices for gluten-free cake success
Follow these top tips for your best shot at a risen, light-textured gluten-free cake:
Use formula for flour blend
Creating your own blend gives you control. Combine starches like tapioca, corn, and potato with rice flour and xanthan gum.
Allow time for batter hydration
After mixing wet and dry ingredients, let batter sit at room temperature 30 minutes before baking to allow bubbles to form.
Get oven temperature right
Always preheat oven well and be sure it’s at the right temperature. Gluten-free cakes need extra heat for lift. Increase temperature 25°F if needed.
Use pan size specified
Don’t swap pan sizes or filling will be too shallow for adequate rise. Check that pans aren’t warped.
Avoid opening the oven
Opening the oven door frequently causes heat to escape. This affects rise. Resist peeking until minimum bake time has elapsed.
Check doneness early
Gluten-free cakes set faster than wheat-based ones. Check for doneness 5 to 10 minutes before minimum time and move to a wire rack to finish cooking.
Don’t give up with trial and error!
It often takes some failures before getting a great gluten-free cake recipe adapted just right. Don’t get discouraged! Pinpoint what went wrong and try again. With persistence and the right techniques, you can definitely achieve delicious gluten-free cakes with lift and light texture. Avoiding flat, dense cakes is possible with the right tricks.
Conclusion
Rising issues with gluten-free cakes can be frustrating, but there are solutions. Using the right ingredients, properly adapting traditional recipes, and following best practices goes a long way towards creating stellar gluten-free cakes. Focus on including binding agents, preventing overmixing, incorporating air into the batter, managing moisture correctly, and allowing time for batter hydration. With the science and solutions covered here, bakers can troubleshoot problems and end up with cakes that rise beautifully every time. Gluten-free baking does require more work, but the end results are worth it. With the right techniques in your toolkit, you can proudly serve fabulous gluten-free cakes that everyone will enjoy.