*This recipe was tested using Edmonds GF flour
Nici’s Tips For GF Baking:
Gluten-free flours absorb more liquid than regular flour, so, for tender, moist cakes and muffins aim for a sloppy batter. Don’t be tempted to add more GF flour to thicken it, as this is what makes gluten-free baking dry and crumbly.
Some GF flours (like Orgran brand) are gritty so avoid these for cakes and slices. I use Edmonds or Free From as good all-purpose baking flours.
Often you’ll see in cake and muffin recipes “mix/beat until just combined” or instructions about not overbeating the batter. This is because overmixing toughens the gluten and leads to tough cakes/muffins/pancakes. However with gluten free flours, which often take more mixing to combine, there’s no gluten to toughen so you’re all good to mix away!
Always sieve gluten free flours when baking as they tend to clump more than regular flours – and mix the batter well (see note 3).
The bane of gluten free flours is that when you open the packets it goes everywhere! So proceed with caution.