Ten tips on how to bake gluten-free cakes

by Heather Demeritte — 

Practice, practice, practice and have fun.

Gluten-free baking can be risky and humbling. Be prepared to bake a few complete failures now and then, but appreciate them as experiments that will eventually lead to many delicious successes as well.

Follow these 10 tips for better results in gluten-free baking, and remember to embrace your baking with humor and patience.

  1. When using eggs, separate the whites from the yolk and gently fold the whites into the batter on the last step.
  2. Do not overmix.
  3. Make sure all ingredients are room temperature.
  4. Sift the xanthan gum with the flour before mixing with wet ingredients.
  5. If living in a higher altitude, increase time by five minutes, temperature by 25 degrees F, and decrease liquid by two tablespoons. If living in the desert, increase liquid by two tablespoons.
  6. For the last five minutes, place aluminum foil on top to avoid burning the top or edges.
  7. Use a smaller pan, such as an 8” x 8”.
  8. Place pan in the center of the oven.
  9. Remove cake from pan about five minutes after baking.
  10. Practice, practice, practice and have fun.


Heather Demeritte is a fitness instructor and dance teacher who is certified by the American Council of Exercise with a degree in early childhood development. She is the author of Gluten-Free and Dairy-Free for the Frugal and Lazy Cook. hac411@yahoo.com or 480-310-5854.

Reprinted from AzNetNews, Volume 29, Number 3, June/July 2010.

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