The Textural Benefit Of Overbaking Gluten-Free Cake

Whether you're going gluten-free by personal choice or out of medical necessity, it doesn't mean you have to forgo your favorite baked treats. However, gluten-free baking is a bit different from regular baking — as gluten is responsible for providing your baked goods with elasticity and structure. Many people have the idea that gluten-free baking results in dry, gritty baked goods, but the key to all good gluten-free baking is the magical balance of moisture and long bake times. 

It's important to bake gluten-free cakes longer than you might think seems right. Oftentimes, the old reliable toothpick-to-check-if-it's-done method isn't accurate when it comes to gluten-free cakes. If you pull the cake out too soon, the result can have a mushy, gritty texture, so by baking it for longer, you can dry out any moisture. Using a kitchen thermometer will help you get the correct bake time, and, better still, many gluten-free recipes will tell you what the ideal internal temperature should be, taking the guesswork out of achieving the perfect bake.

There are a few ways to ensure your gluten-free recipes stay nice and moist without becoming gummy or dense. The first is to be very precise with your measurements; gluten-free flours tend to be more fine than traditional wheat flours, therefore it's best (when possible) to use a kitchen scale. The second — and arguably most important — step is to let your batters and doughs rest for at least 30 minutes. This gives the flours time to become more saturated with the liquid and fats in the recipe, leading to a better structure and texture. Speaking of fats, don't be afraid to add more oil or butter or even greek yogurt.

Patience is the name of the game when it comes to gluten-free baking. Just as you should let your batter and dough sit before baking, it's equally important to rest your baked goods to let them completely finish cooking before gobbling them up. Doing so will prevent your bakes from collapsing. You can also add an extra egg for a better rise if you want to give your bake a little more structure. Gluten — who needs it?