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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Huge Bubble At The Top Of My gluten-free Cakes
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I have managed to make a great gluten-free sponge cake, and also a gluten-free chocolate roll.

Texture and taste is great, BUT the cakes rise a lot, leaving a huge bubble between the top and the body of the cake. So when it's cooled, it collapses a bit (not a problem) and then the top tends to lift away. This means that when I unroll the chocolate roll to fill it, most of the top stays on the baking paper, no matter how much I've dusted it with icing sugar. Likewise with the sponge, so icing it is a big hassle.

Does anyone know why this is happening? I mean, am I beating the eggs too much, or is htere something I should add?

TIA

Shiba

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The only suggestion I have is to take the pan once you've poured the batter in and drop it on the counter from about six inches up a few times, to shake out air bubbles. And maybe refridgerate the batter first, does that make sense to anyone else? Would that keep it from rising at all? And for the chocolate roll, try using a towel to roll it up instead of baking paper.

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