Gluten Free Funnel Cake Recipe (2024)

FAQs

Why is my gluten-free cake rubbery? ›

Gluten-free batters need a longer bake time.

Because gluten-free batters contain more liquid than traditional versions, they typically take longer to bake. If you remove them from the oven too soon, you may develop a gummy, mushy texture.

This might be due to the lack of gluten but can be for many other reasons. Lots of gluten free flour is rice based and this can result in a dry and slightly gritty texture.

You may not have used enough raising agents. I do recommend experimenting with double action baking powders. Otherwise try using 25 percent more chemical raising agents (baking soda or baking powder) if you're converting a recipe to gluten free.

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.

Adding sorghum or tapioca flour to a blend increases softness and absorbency, which is ideal for lighter cakes and pastries.

If the original recipe calls for 260 grams of all-purpose flour, substitute with 260 grams of your blend. Beat the batter more. 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.

Gluten-free goods tend to brown faster and take longer to cook through. So they need to be baked at a slightly lower temperature, for a slightly longer time. Every recipe is different, but in general, try lowering the temperature by 25 degrees and baking the item for 15 minutes longer.

Let Your Batters & Doughs Rest

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.

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.

Why is my gluten-free cake sunk in the middle? ›

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.

Gluten-Free Flours Require Special Measuring Techniques

Most home bakers use the dip-and-sweep method when measuring flour, but this doesn't work well with gluten-free flours and starches. These flours and starches are finer than wheat flours, making them hard to pack evenly and consistently into a measuring cup.

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.

Baking soda is a common ingredient in baking, used to make bread and cakes rise. Baking soda is a pure ingredient, and it is naturally gluten free.

Extra Leavening:

Sometimes you may find that adding a bit more baking powder will help, when converting a recipe to gluten free. So, if a muffin recipe calls for 1 teaspoon baking powder, for example, I'd go ahead and add 1/2 – 1 teaspoon extra.

Mixing Batter -

You have overmixed the cake dough. Well, baking is an art that requires the baker to know when cake batter is properly mixed not over-mixed.

If your bread comes out of the oven and its gummy and sticky inside that is usually the result of too short a bake time or the flour you used (see my troubleshooting guide for more info). Additionally, the bonds or network that xanthan gum makes are somewhat fragile.

While conventional wisdom has taught us not to overmix our batters, we've found most gluten-free batters simply need to be stirred for longer.

If gluten-free cakes aren't falling apart, they often turn out heavy and unpleasantly dense. That's because gluten creates little pockets of air, so baked goods turn out springy and fluffy; gluten-free flours and grains are lacking this crucial element.