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Top Gluten Free Cake Baking Tips

Getting started with baking gluten free cake baking from scratch can be a challenge as everything you’ve learned up until now may not apply with non-wheat baking. To help you get started, we compiled a few quick tips below that will help you strive for cake perfection. One thing you may benefit from when starting out is using a diary and making notes on what works and what doesn’t. That’s a great way to avoid making the same mistake twice.

  1. Store correctly: Don’t store in the fridge as this encourages it to dry out; cakes should be stored at room temperature. If you aren’t eating your cake for a few days consider freezing it.
  2. Beat batter for longer: Your batter doesn’t contain gluten which means you can beat it for longer. This will create more air in the batter and give some cakes a better rise.
  3. Use some soda water: If your recipe calls for liquids like water or milk, consider substituting for some soda water as it will help give your cake rise.
  4. Use a trusted brand of flour: Use a trusted gluten free flour that you can rely on.
  5. Use room temperature butter and eggs: If you’re short on time you can always microwave your butter for a few seconds to slightly warm but don’t allow it to melt.


Leave a Comment

  1. Sue

    Great tips

  2. Ina Chimes

    T hank you for the tips. I can no longer bake with your plain or SR flour as you have added quinoa to them. I cook for two people who are intolerant of quinoa.

    1. Well and Good

      Hi Ina, thank you for your feedback about the quinoa in our SR flour. We have received the same comments from other customers and will be removing the quinoa; however, this will be likely to be available mid 2017. In the meantime, as an alternative, you may want to consider placing an order on our Foodservice website for our 5kg SR flour which has no quinoa. Here is the link: You will need to register an account to place your order.

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