The Secret to Consistently Better Gluten Free Bakes

The Secret to Consistently Better Gluten Free Bakes

Baking (and especially gluten free baking) can be unpredictable.

Sometimes you get the perfect bake, but other times things don’t go quite to plan, even when you’re using the exact same recipe.

Last week that cake was a thing of wonder – fluffy, and tasty and beautiful. So why has the same recipe just turned out a flat, soggy mess of a #PinterestFail?

How is that even possible?

I think I have the answer: How did you measure your ingredients?

What is the secret to gluten free baking?

More specifically, were you measuring flour in cups or on a kitchen scale?

This is just a really short post. Its more like an announcement, really.

Gluten free bakers need to be using a digital kitchen scale to make better gluten free bakes, every time

Thats the ‘secret’. Consistently measured ingredients (using a digital kitchen scale) is the fastest route to better gluten free bakes.

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Why? Here are four reasons why you need a kitchen scale for baking

  1. Accurately Following Recipes Results in Better Cakes – Weighing out ingredients is really the only way to make sure you get it right – so that you can bake consistently awesome gluten free cake
  2. A Cup of Sifted Flour + A Cup of Settled Flour Are Different Weights – If you think about it, its obvious that there would be a weight difference in the same volume of ‘settled’ flour (flour thats been sat in a bag on a shelf for weeks) and sifted flour (flour thats been moved through a sieve to shake out any lumps and add air to it). Adding air is crucial to get a fluffy bake, and especially so in gluten-free baking. To keep things consistent then, we need to weigh out the flour – we’ll get the same weight, whether its sifted (and therefore looks like more flour, thanks to all that air) or settled.
  3. Easily Follow + ‘Translate’ Most Recipes – Most gluten free baking recipes will give ingretients by weight, and not by cup (or at least they should – I hate to sound like a broken record but it really is the only way to reliably communicate a precise amount of flour – whether its sifted or not). Where a recipe doesn’t list ingredients by weight (as is common in many American recipes), a good rule of thumb is around 120g flour per cup measure. Bearing that in mind, you can use the formula in my beginner’s guide to gluten-free flour to ‘translate’ most baking recipes into a gluten-free version.
  4. Bake Awesome Cakes + Treats Every Single Time – Ultimately, your bakes are less likely to end up being bin-worthy pinterest-fail-level disasters. Better gluten free bakes every single time is must more achievable when you measure your ingredients accurately. Get hold of a digital kitchen scale, take note of the exact recipe you use, and you’re a huge leap closer to consistently delicious gluten free bakes.

Okay, I think I’ve hammred it home, but one more time for the poeple in the back:

Weigh. Your. Ingredients. On. A. Digital. Scale.

If you don’t have a digital kitchen scale, buy the ones I use in my kitchen using my affiliate link here, before you start your next bake. They’re dead simple – just choose between grammes and ounces and you’re good to go. Put your mixing bowl on the scales to weigh everything straight in, so there’s no extra washing up created by weighing all your ingredients properly. These ones are really small too, so they store easily in my tiny kitchen, and they look nice out on the side as well.

Here’s where you can buy the scales I use in my kitchen. They’re awesome because they’re easy to calibrate, they look pretty and they’re less than a tenner but really any digital kitchen scale will do the job:

FYI, This is an affiliate link, which means that if you click through and make a purchase on Amazon, I get a small comission at no extra cost to you. You can see my full disclaimer policy and T&Cs here

Visit my full shop here, to stock up on other gluten free baking essentials.

The Secret to Consistently Better Gluten Free Bakes

I’ve been gluten free since 2014 and, gutted with the lack of truly awesome gluten free cake, I’ve been developing recipes for better gluten free bakes ever since.

Now I share recipes, tips + ideas for gluten free cake lovers here on bakeandbehappy.com. What I do isn’t ‘gluten free baking’. Its just great baking. Without gluten.

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