How Do You Keep Gluten Free Cake Moist

Most of the times, you may face a common challenge while preparing gluten-free cakes i.e. how to keep the cake moist, fluffy and flavorful, along with a tiny and soft crumb. If you are looking to prepare gluten-free cakes and want to retain its moisture, fluffiness and flavor, you should definitely follow a few handy tips on how to prepare a gluten free cake.

Add Baking Soda and Baking Powder in Small Amounts Only

You should keep in mind gluten free flours are heavy and grab moisture in relatively higher amounts as compared to wheat flour. Because of this, you should add only a small amount of baking powder and baking soda to give the additional lift to the cake batter required for tender and fine crumbs.

Go with 50–50 Split of Starches and Flours

Whenever you prepare any gluten free cake, you should make sure to select the ingredients in such a way that it consists of 50 percent of starches and 50percent of flours. This not only gives the required structure to your cake, but also retains its fine texture.

Beat the Cake Batter for a Long Time

You have to aerate the cake batter fora relatively long time. The best thing while making gluten free cake is that you do not have to bother about gluten and hence, you can easily beat the batter for a relatively long time, between three and five minutes to add air into the batter. Moreover, the starch and protein present in the flour with the combination of eggs form the surrounding air bubbles.

Add Brown Sugar combined with White Sugar

Brown sugar comes with moisture in higher amounts as compared to white sugar. Because of this, addition of brown sugar will make your cake crumb moist and tender even when it is free from any glutenous flour. Other than this, you should keep in mind that the addition of sugar causes tenderness in your cake. This is because; gluten free flour is hygroscopic i.e. it attracts higher amount of water. Indeed, higher amount of sugar indicates a relatively more tender cake with the finest possible crumb.

Use Soda Pop or Sparkling Water as Liquid Substitutes

Next, you should use soda pop or sparkling water as a substitute. Thi results in adding more air into the cake batter and in turn, helps in providing the required lift in any gluten free cake or other bakery item.

Addition of Cocoa Powder and/or Ground Chocolate

Last, but not the least, you should make sure to add small amounts of finely divided solids, like cocoa powder and/or ground chocolate.

To collect further details on gluten free bakery items, like cakes, muffins, breads and similar others, you should have a look at the official site of Spring Foods