Need baking help

[Gwendolyn Sue]

Need baking advice. In addition to having celiac disease, I developed food sensitivities to many other foods. Therefore, I have to make any baked items from scratch. Almond flour and Amaranth flours are the only 2 flours I can use. The problem is that, although the batters rise properly, when they bake, the middle sinks way down and it is also hard to get the interior sufficiently done without overcooking the crust. This is true for cakes, quick breads and yeast breads. For the yeast bread, I have tried tenting it with foil about half way through the baking time, which helps a bit with not burning the crust while waiting for the interior to get done, but the crust is still overdone, interior underdone, and worst of all, sunk in the middle. Any advice?

[RMJ]

1 hour ago, Gwendolyn Sue said:

Need baking advice. In addition to having celiac disease, I developed food sensitivities to many other foods. Therefore, I have to make any baked items from scratch. Almond flour and Amaranth flours are the only 2 flours I can use. The problem is that, although the batters rise properly, when they bake, the middle sinks way down and it is also hard to get the interior sufficiently done without overcooking the crust. This is true for cakes, quick breads and yeast breads. For the yeast bread, I have tried tenting it with foil about half way through the baking time, which helps a bit with not burning the crust while waiting for the interior to get done, but the crust is still overdone, interior underdone, and worst of all, sunk in the middle. Any advice?

I’ve had the same problem with cakes. I don’t think there is enough protein structure to maintain the shape. I will often add an extra egg and make cupcakes instead.

[Whitepaw]

On 9/1/2022 at 1:10 PM, Gwendolyn Sue said:

Need baking advice. In addition to having celiac disease, I developed food sensitivities to many other foods. Therefore, I have to make any baked items from scratch. 

You might look at https://glutenfreeonashoestring.com/

Nicole has lots of good info, substitutions, and knows gluten-free baking and pitfalls well. She has lots of free stuff on her site, and is very responsive via contact on her site. 

[Scott Adams]

I always point people to this bread recipe, and see the comments as well, as it was developed by a scientist: