Moisture is a big problem with gluten-free baking. If you don’t get it right, the product can be dense because the yeast couldn’t expand and rise properly. There’s not enough moisture. It could have too much moisture and the product will collapse when you take it out of the oven.
The product could be too gritty from the lack of moisture as well because the flour you used wasn’t able to absorb the moisture correctly.
Gluten-Free dough is usually more like a batter. Although a thick one. It is also a little sticky or moist. Which makes it best to oil your hands or use disposable gloves and oil them. Think mashed potatoes for consistency but shiny and somewhat smooth.
GF baking, unfortunately, takes a little practice to get the outcome you want. Be sure to make notes to help you with future baking projects.
This week I have a couple of batter recipes for you. Wednesday’s recipe is “Apple Spice Muffins (GF)” and I think you’ll like them. “Banana Bread (GF)” is the recipe for Thursday. If you like bananas, you’ll love this recipe.
So until next week, “Happy Cooking” and I hope this has helped you a little. Be sure to let me know how the recipes workout for you. Of course, please share the link with others you think it might help. Thanks.