When making gluten-free cakes, gritty batter can often result from coarser gluten-free flours like brown rice and millet. Chef Alysha Dinatale suggests a simple solution: let the batter sit for 10 to 15 minutes before baking. This patience allows the flour to hydrate and smooth out. If grittiness persists, consider using superfine rice flour or a starch blend for better texture. Unlike gluten-filled flour, gluten-free options can be overmixed without creating toughness in the cake.
If your batter is gritty, let it hang out for 10 to 15 minutes before baking. This gives the flours time to fully absorb the liquid and mellow out that sandy texture.
Unlike all-purpose or cake flour, which contain gluten-forming proteins, gluten-free flours don't develop those same elastic networks when stirred or beaten. That means you can whisk away without the fear of creating a tough or dense cake.
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