Gluten Free Chocolate Twinkie Recipe (2024)

FAQs

Does gluten-free baking take longer? ›

Gluten-free goods tend to brown faster and take longer to cook through. So they need to be baked at a slightly lower temperature, for a slightly longer time. Every recipe is different, but in general, try lowering the temperature by 25 degrees and baking the item for 15 minutes longer.

Ultimately, the toothpick test is just one data source to rely upon: with the trio—toothpick, edges, & centre—you can reliably know your gluten-free baked goods are, well, baked! If your toothpick comes out with wet batter on it, your cake definitely needs more time.

Mix Batters Longer

While conventional wisdom has taught us not to overmix our batters, we've found most gluten-free batters simply need to be stirred for longer. If you're worried this will turn your muffins and cakes rubbery, have no fear. Gluten-free recipes need to have more structure.

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

Over-mixing can beat too much air into the batter and cause it to collapse. Less is more with mixing a gluten free cake batter — try to blend the batters for less than one minute.

Some gluten free flours will produce a cake which is on the dry side. This might be due to the lack of gluten but can be for many other reasons. Lots of gluten free flour is rice based and this can result in a dry and slightly gritty texture.

Add more fat or liquid: It might just be that you need a bit more moisture in your recipe, especially if you're converting a regular “gluten-ful” recipe to gluten-free. Try adding anywhere from ¼ to ½ cup of liquid or fat to the recipe and see if that helps.

Adjust baking times and temperatures: Gluten-free baked goods may require different baking times and temperatures than their gluten-containing counterparts. Set your timer for 5 minutes less than you would for a gluten-containing item or recipe from legacy cookbooks.

Owing to the challenge of gluten-free flours to form a protein network that provides structure and strength to dough, breads produced in the absence of gluten tends to be flatter, denser, crummier, less chewy and less tasty.

Gluten-free baked goods often take longer to bake than their wheat-based cousins. This is because they have more moisture. Gluten-free flours are typically thirstier and need more hydration.

Does gluten-free crust take longer to cook? ›

Bake gluten free pizza for longer than you would bake a regular pizza of the same size. For the pizza in the video above, the bake time is about 13 minutes on a hot baking stone. (A dough with gluten would be about 8 minutes.)