Preparation of gluten-free dough
To get the cake spongy and risen, add natural ingredients such as psyllium husk, chia seeds, flaxseed or xanthan gum.
This way the cake will be moist and the bread will rise better.The iron rule of proportion is as follows:
1 teaspoon of xanthan gum = 2 teaspoons of psyllium powder = 2 teaspoons of ground flaxseed or chia seeds.
To prevent the cake from being too dry:
Add another egg or add a few spoons of apple mousse and more liquid.
To prevent the dough from clinging:
- use mixing devices;
- put little oil on your hands;
- use disposable gloves;
- knead the dough wrapped into the sheet of cling film sprinkled inside with gluten-free flour.
For always successful bakings:
- For making shortbreads, use cold products taken directly from the fridge;
- For making the other cakes take products out of the fridge one hour before you start making a cake;
- Use fresh food yeast;
- Allow the dough raise in warm condition and without airing (the oven preheated to about 40 degrees may be a good solution).
- Add fat and the other heavy ingredients at the final stage of raising the dough and then leave it for a short time.
- Raw dough made from gluten free flour dries out quite soon so in the final stage of its moulding take care to make it loose;
- Dough should raise in a bowl lined with a moisted cloth and covered with a sheet of cling film;
- If the cake dries out too much while raising, you can moist it by adding eggs, carrot or apple;
- Roll the dough out between 2 sheets of parchment paper or a foil for baking;
- The bottoms of gluten-free cakes, such as cheesecake, should not be thicker than 2 cm, therefore, it is good to press it with hands;
- Gluten free biscuits are best cut on a cutting board sprinkled previously with a mix of gluten free flours and caster sugar (in the 1:1 proportion) for which the dough will not cling to the board. Waxed paper is best put on the board so you can transfer the biscuits directly to the baking tray.