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.
- 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.
- 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.
- 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.
- Use a trusted brand of flour: Use a trusted gluten free flour that you can rely on.
- 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.