Halving A Recipe

[kolka]

Are there any rules to halving a recipe? As gluten-free baking is already tricky, what are the consequenses if you cut a recipe in half?

I made the doughnuts from this site that everyone raved about. They were quite good, but the recipe must have made almost 2 dozen doughnuts. That's enough to last us over a week. We had a couple and the rest I wrapped air-tight and frozen. I thawed them still wrapped like I always did with pre-gluten-free baked goods. They are not so good frozen and then thawed - not as good as my old gluten-free recipes.

So, the question is: If I take the same recipe and just cut in half each ingredient, will it work? Or do you have to add a touch more xanthan, a little less salt . . . ? Any suggestions?

[Guhlia]

You should be fine cutting the recipe in half so long as the ingredients are straight up and easy to halve such as 1 cup = 1/2 cup or 2/3 cup = 1/3 cup and you don't have to cut 1 egg in half (that can be tricky).

[2Boys4Me]

I have one recipe that I halve regularly because it's too much for one meal, and doesn't keep well frozen. I have no problem cutting the recipe in half.

I also find this website handy. It's a recipe scale caluclator.

Open Original Shared Link

[imsohungry]

Neat website Linda!

[missy'smom]

If you need to half and egg, beat it gently, measure the total amout of beaten egg then measure out half that amount. For recipies that need less precision you can eyeball the amount. I do this regularly with good results. For baked goods where you want to use half an egg, you may be able to use just the white. The white helps with leavening where as the yolk adds color and richness.

Donuts sound really good. I'll have to try it sometime. Good luck.

[TinkerbellSwt]

I frequently half a beaten egg and havent had any problems. I dont know about with a doughnut though. In other stuff I do it all the time.. for pancakes and such.. I hope you work it out.. let me know.. doughnuts sound good.. i miss jelly doughnuts