In the Kitchen: Gluten-Free Bread, Gluten-Free Blend Substitute & More!
Beth Hillson answers your questions about special-diet baking.
Im an experienced baker but Im having problems with my gluten-free bread and cakes. I follow the recipes exactlyeggs at room temperature, correct measurements, flour within the expiration date. The bread rises nicely and is done in the center but its so dense in the middle. Same thing happens with the cakes. They taste okay but theyre always as heavy as a brick. Could my xanthan gum be bad? I need help.