Troubleshooting Recipes
I’ve had my share of baking mishaps. Sometimes I accidentally leave out an ingredient or skip a step. I recommend always assembling the ingredients required for the recipe before you begin and checking off each step as you go.
As you experiment and make changes, do so incrementally. Don’t add more flour, change the shortening, and add more baking powder all at once. If it works you’re in luck, but if not, you won’t know what steps to take next. If you’re working on a new recipe, try scaling it down and making just half or one quarter of the recipe (be sure to keep proportions in sync).
You should always read through the recipe instructions before you start, and have all the tools and ingredients you need ready to go. But even if you follow the recipe to the letter, things can go wrong. Keep in mind that baking is a science—and in all science we learn by making mistakes, in addition to proving what works.
I believe there is no such thing as a stupid question. While so many cookbook authors take for granted that everyone knows the basics, I strive to explain even the simple stuff. In this appendix I share some common allergen-free baking problems, and tips for how to solve them.
Problem: My cakes/muffins/quick breads don’t rise.
solution: First, check your baking powder or baking soda to make sure it is still good. If you are using only baking soda, make sure you have an acid in your recipe. If so, then add 1 to 2 teaspoons of baking powder. If you are using baking powder and you have tested it to make sure it is still good, try increasing the amount by 1 to 2 teaspoons.
Problem: My cake/muffin/quick bread batter is too lumpy.
Solution: Make sure you bring all of the ingredients to room temperature before you begin mixing. Blend the dry ingredients extremely well (either by hand or with your mixer) before adding any liquids. Break up any lumps. If this doesn’t resolve the problem, you may be using a heavy flour blend that is absorbing too much liquid. See the next problem.
Problem: My cakes/muffins/quick breads are too dry.
Solution: You may be using a flour blend that is too heavy. Many gluten-free flours are considerably heavier than wheat flours, and absorb more liquid. See suggestions on flour blends and adjusting the amount of flour used to compensate for the weight.
Problem: My cakes/muffins/quick breads fall flat before I take them out of the oven.
Solution: Make sure your oven reaches the suggested baking temperature before you start to bake (this is called preheating). Make sure you don’t open the oven door (to peek, or to test for doneness) until the baked goods are near the end of the suggested baking time. If you still have problems, check the temperature of the oven for accuracy. To check, set the oven to 350°F. Place an oven-safe thermometer in the center of the center rack. After 15 minutes, the thermometer should read 350°F. If it’s not accurate, the next time you bake you should adjust the setting on your oven to compensate (either up or down accordingly). For example, if your oven was set to 350°F and the thermometer reads 325°F after your test, then set the oven temperature at 375°F when the recipe suggests 350°F. Conversely, you would set the oven temperature lower if your test resulted in a temperature higher than 350°F.
Problem: My scone/doughnut batter sticks to my hands while I’m trying to work with it.
Solution: When working with thick batters, it’s better to use water to keep your dough from sticking, rather than extra flour. Run your fingers under warm water and shake off any drops. Use slightly wet hands to form your pastry. Sprinkle a few drops of warm water on your prep surface, and on your bench knife, if needed.
Problem: My cookie or pie dough is too crumbly.
Solution: Many dough recipes will have “1 to 2 tablespoons cold water as needed” listed as an ingredient. Cookie or pie dough should be just moist enough so the dough holds together, but not wet. Add additional cold water ½ tablespoon at a time, so you can get to just the right consistency. If having added all of the additional water suggested, your dough is still too crumbly, use a little bit less flour the next time.
Problem: My dough is too sticky.
Solution: You may have added too much water as you formed the dough. Work in a little bit of additional flour (go easy, add just 1 tablespoon at a time), until you achieve the right consistency. Next time, use less water or liquid, and add the water more slowly (½ tablespoon at a time).
Problem: My pie dough sticks to my rolling pin.
Solution: I prefer not to use flour to keep pie dough from sticking. Instead, spread a layer of wax paper or parchment paper over your dough before you begin rolling. When finished, gently peel the paper back to reveal your crust.
Problem: My cookies spread too much and burn around the edges.
Solution: First, make sure you are using a shortening that remains solid at room temperature. Make sure you use the shortening cold (right out of the fridge) and that the liquids you add are also cold. Refrigerate the dough for at least an hour before forming the cookies. If you still have problems, refrigerate the dough overnight, or freeze the dough for an hour before using. Work quickly once you start forming the cookies; they should still be cool when they go into the oven.
Problem: My pie crust falls apart (or my cookie dough doesn’t hold together).
Solution: This is one of the simplest problems to solve when using gluten-free flour. There’s no need to re-roll the crust. Just use a few drops of cold water and your fingers to stick your crust or cookies back together. If the problem occurs often with the same recipe add up to 1 tablespoon more of cold water as you are forming the dough.
Problem: My frosting is runny.
Solution: Make sure you are using a shortening that remains solid at room temperature. Test it before use by letting it sit at room temperature for at least 2 hours. If it starts to get wet around the edges, choose a different shortening. See shortening recommendations.
Problem: My yeast dough sticks when I try to roll it out.
Solution: Most yeast recipes will call for additional flour for dusting. This flour is used to coat the surface you roll out your dough on, to coat the rolling pin (if applicable), and to coat the dough so that it doesn’t stick to your hands as you manipulate it. You should only need about 2 tablespoons of additional flour for most recipes to accomplish all of these things.
Problem: My yeast bread crust doesn’t brown.
Solution: Wheat breads are traditionally browned by using an egg or milk wash. If you are using a “white” gluten-free flour blend you may find that the crust doesn’t brown. If you want a brown crust, try increasing the whole grains in your flour blend. Alternatively, brush the top with a thin coating of oil or dairy-free milk prior to baking.
Problem: My yeast bread crust gets soggy after a couple of days.
Solution: Many gluten-free yeast breads will do that. Freeze whatever portion of the bread you are not planning to use within two or three days. If it’s a loaf of bread, slice it before you freeze it and take out portions as needed.
Problem: My yeast bread doesn’t rise (won’t proof).
Solution: First, let your bread rise for 15 minutes longer. Walk away; use this time to catch up on the bills or slice the veggies for dinner. A surprising amount of the rise happens later in the cycle. Make sure you have a warm (but not too hot) spot to proof in (see “Proofing Methods”). If the proof still fails, test your yeast to make sure it’s still good. Next, check to make sure your ingredients include a true sugar (one that includes fructose and glucose—see more on sugar). If the recipe contains salt, reduce the amount by one-half.
Problem: My pudding/mousse doesn’t thicken.
Solution: The eggs are typically what will help hold a mousse or pudding together. Make sure you are using a chemical egg replacer (rather than a fruit puree or flaxseed gel). See more on how the various egg substitutions behave. Make sure the mixture is at a rolling boil before adding the egg replacer. If your pudding still doesn’t thicken, add 1½ teaspoons of starch (corn starch or tapioca starch) and boil for 3 to 5 minutes longer.