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Baked Goods Fall After Baking
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I got some fabulous looking gluten-free, whole-food, vegan baked good recipes from a friend of a friend. The few I have tried rise so nicely in the oven, yet fall when removed to cool, leaving tasty, but small and dense cakes and cupcakes. Any suggestions? Most are made with oat (gluten-free), garbanzo bean, and coconut flours. They have baking powder and an acid (mostly apple puree).

Any thoughts?

I was never a baker before, so have little experience on the non-gluten-free side.

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One potential problem is overbeating eggs. This can cause even non-gluten-free things to rise and fall.

I find with some yeast bread that they are more stable if the are alllowed a slower rise. I have one recipe that if I heat the oven on low a few min. and turn it off and let the buns rise in the oven, they rise too fast and become unstable. If I set them on the back burner where the heat more gently comes through, they rise slower and don't fall later.

Sometimes gluten-free baked goods(non-yeast) need a few extra minutes beyond the point where we think they are done. If we take them out too soon they will fall.

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I've had some success with turning off the oven and opening the door partway and letting the product cool off inside the oven.

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Reduce the amount of liquid in the recipes (this will take some trial and error), and bake a little longer (5 minutes at a time, test the top with a finger to see if it feels firm - if it's too springy it may not be done inside).

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    • I was diagnosed this year and I live on Oahu. I have yet to meet another celiac, so that tells you something about our limitations here. I work in Waikiki and do frequent Rouffage. It is nothing fancy, small place, but keeps me fed when I need something. I also like Greens and Vines. It is a vegan restaurant and worth every penny. Greens and vines sets up at the KCC farmers market on Saturdays too. Places in Waikiki that do offer a gluten-free menu include, PF Changs, Dennys, Big City Diner and California Pizza kitchen. I do not trust those places due to the risk, but they "offer" gluten-free options. I did try and order a beer at Yard House in Waikiki. They label clearly states that it contained wheat, so yeah sent that back with the waiter. I have also tied Doraku in Waikiki. I called ahead and spoke with management. That went well and they offer gluten free soy sauce. There is a deli at Down to Earth Grocery store in Honolulu that has gluten-free options, but the whole foods here do not offer hot food that is gluten free. They do have a hot food bar, but you have to stick to the whole plain salad and veggie options. It's good to hear the hotels here are getting better, beyond Waikiki hotels there is no one really interested in being gluten free.
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