Too Dense Gluten-Free Bakes
Why is there no rise to my gluten-free, vegan, bake? Why is it so dense and overly moist?
When most people start baking gluten-free, especially loaves or cakes, common mistakes are made that result in a less than satisfactory beautiful end result. They are: pan size and overfilling.
Gluten-free banana bread, zucchini loaf, bread, or cakes, need a smaller and deeper pan then what you’re normally used to (7.8 x 2.8 x 2.4 inches). This type of pan allows the raw dough to have more contact with the sides of the pan, meaning more heat transfer, and a higher rise.
Overfilling the pan also works against this rising action, and in fact when it comes to gluten-free, less is more. Ever had a dense and overly moist gluten-free cake -almost to the point of not being fully-cooked in the center? Overfilling your pan is likely the culprit.