FOOD NEWS
The Textural Advantage Of Overbaking Gluten-Free Cake
BY TOM MAXWELL
Since gluten is responsible for providing your baked goods with elasticity and structure, gluten-free baking is a bit different, and may require you to bake your treats for longer.
Gluten-free cakes benefit from some extra hydration, but if you don't bake them long enough to draw out some of the moisture, you may end up with a mushy and gritty texture.
The toothpick-to-check-if-it's-done method isn’t accurate with gluten-free cakes, so use a kitchen thermometer and keep track of the temperature, not the time or appearance.
Fortunately, many gluten-free recipes tell you what the cake's internal temp should be. You should also measure correctly and let the batter sit for 30 min to hydrate the flour.