Kladdkaka Recipe (gluten-free, vegan options) - Texanerin Baking (2025)

FAQs

Why is my gluten-free cake rubbery? ›

If you still get a too-dense cake or one which sinks or has a rubbery layer at the bottom, adjust the flour or liquid in your recipe so you have slightly less liquid or slightly more flour.

One of the most common gluten-free baking tips is “let your batter rest”. Letting the batter rest gives the gluten-free flours and starches more time to absorb the moisture. In theory, it will turn your dry, crumbly cakes into delicious, moist masterpieces.

Xanthan Gum adds thickness and viscosity to gluten-free breads and other baked goods. Without xanthan gum, your gluten-free baked goods would be dry, crumbly and flat. Because xanthan gum is gluten-free and vegan, it's the preferred thickener for those home bakers with food allergies.

The water-binding agents in gluten-free flour are more sensitive. If the dough is worked too hard, they will tear and release the water. This water can no longer be bound properly and will lead to a dough that is sticky - because unprocessed cold starch does not bind water.

Then, almost by accident, we found that letting batters sit, covered, for 30 minutes before baking made all the difference. It simply gave the flours and starches time to absorb the liquid and soften before baking. It also helped batters become thicker and doughs to firm up so that they were less sticky.

Let your batter rest

Gluten-free batter needs a bit of down time after mixing, so its starches can absorb as much liquid as possible. Fully-incorporated moisture creates a softer texture, uniform crumb, better structure and rise (which is crucial for faster-cooking items like quick breads, muffins and biscuits).

Simply total up the amount of flour called for in the recipe and use that amount of the all purpose gluten free flour instead.

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

We suggest testing the recipe out and adjusting as needed. If not enough xanthan gum is used, your baked goods will be crumbly and lack moisture.

Do celiacs react to xanthan gum? ›

It is common to react to xanthan gum as well as guar gum. These types of gums are often present in gluten-free baked goods. Although they can cause symptoms similar to a celiac reaction such as gas, bloating, and discomfort, they do not contain gluten.

Fat tenderizes the gluten. Examples of fat are butter, margarine, hydrogenated vegetable shortening, or oil. Leavening agents are added to most shortened cakes to make the cakes rise and become porous and light. Examples are baking powder or baking soda and sour milk.

The gluten in traditional flour is what gives dough its stickiness. Without it, gluten-free products can be dry and crumbly. There is a way to compensate for this however — use xanthan gum. Some bakers also use gelatin or agar.

YOUR CAKE IS SINKING IN THE MIDDLE OR NOT RISING

You may not have used enough raising agents. I do recommend experimenting with double action baking powders. Otherwise try using 25 percent more chemical raising agents (baking soda or baking powder) if you're converting a recipe to gluten free.

Over mixing cake batter can result in a heavy, closed rubbery texture.

More mixing produces a tougher colloid. As many gluten-free recipes use xanthan gum as a binder, this will indeed be a problem with overmixing. If you are using a pre-made gluten free flour, you have to read the ingredients. If these are pure starches only, you can't overmix.

2. Why is my Eggless Cake rubbery? Your Eggless Cake can be rubbery for two main reasons: overmixing the batter and using too much flour.

We don't want high-ratio cakes to be domed.” The theme across all sweet goods applications, however, is texture. Removing gluten compromises the texture of the finished product. While sweet goods may not rely on gluten for a rise, they need the protein to avoid being gummy, gritty or crumbly.