First, read the label. Not all gluten-free flours are created equal. Look for one that says “cup for cup” or has xanthan gum already added. That’s your buddy.
A Guide to Gluten-Free Flours - The Holderness Family
Second, add a binder. An extra egg, a splash of vinegar, or even a tablespoon of ground flax. Gluten-free dough needs a hug to stay together.
Third, don’t overmix. Seriously. Overmixing makes gluten-free batters gummy. Stir just until combined, then walk away. No, really. Walk away.
The Secret Weapon: Resting
Let your batter or dough rest for 20–30 minutes. This lets the starches absorb moisture and relax. Magic happens.
Your cookies will be less gritty. Your cakes will rise better. It’s like giving your flour a little spa day before the oven.
I promise, this one trick separates the “meh” from the “oh wow, is this really gluten-free?”
