Post Punk Kitchen Forum

im making the gluten freedom cupcakes from VCTOTW this weekend for a friend and last time i attempted making them the cupcakes turned out super dense.
if im not mistaken gf baked goods tend to be more dense than non-gf baked goods but these seemed like hockey pucks.

any general tips for gf baking?
mix more? mix less?
cook longer? cook less?

thanks

I get the best results when I use a mix of ultra fine brown rice, white rice and sorghum flour mixed with some potato and tapioca starch. I know that sounds like a lot, but if you want something that's light, it's the way to go.

xo
kittee

Kittee, that's a great tip! Any proportions for that? I too have wondered what to do. I made vanilla cupcakes from a mix and even tried the VCTOTW ones and the latter were amazing but still more like a pb cupcake because of the quinoa flour.

Do you have any tips for ratios when making your own recipes? I want to start creating my own recipes for things that I can't find online but don't have alot of money and gluten-free without bulk-buying flour is costly.

well, i generally don't try to veganize and de-gluten a recipe at the same time, so let's say i was trying to de-gluten a vegan baking recipe.

if the recipe called for 1.5 cups of unbleached white flour, i'd probably mix together a bit more flour than the recipe calls for like:
2/3 cup superfine brown rice flour
1/4 cup white rice flour
1/3 cup sorghum
1/3 cup potato starch
1/3 cup tapioca

and add it in slowly. i've noticed that the starch takes up some of the room, so you usually need more of a mixture than what the recipe calls for. i would also add some ground flax if this were a muffin or if it something more delicate i'd probably add a teaspoon of xantham gum.

xo
kittee