The Temperature Trick To Prevent Texture Disasters In Your Gluten-Free Baked Goods - Tasting Table

Gluten-free baking has improved remarkably, moving beyond previous perceptions of dry and crumbly textures. Modern recipes have identified key techniques, like adjusting oven temperature, to enhance the quality of gluten-free breads and desserts. Pastry Chef Alysha Dinatale advises lowering the oven temp by about 25 degrees Fahrenheit and extending baking time by 5-10 minutes to ensure proper texture and moisture retention. This allows gluten-free flours to cook evenly without browning too quickly, addressing prior structural issues and fostering a thriving gluten-free baking community.

"Gluten-free baked goods often need a bit of finesse when it comes to oven times and temperature. Lower the oven temp by about 25 degrees Fahrenheit and bake a little longer."

"Gluten-free bakes are the slow and steady type. They generally need a few extra minutes in the oven because the flours don't retain moisture the same way as wheat flour."

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