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Ask the Chefs
Oct/Nov 2010 Issue
In the Kitchen: Gluten-Free Bread, Gluten-Free Blend Substitute & More!
Beth Hillson answers your questions about special-diet baking.
I’m an experienced baker but I’m having problems with my gluten-free bread and cakes. I follow the recipes exactly—eggs at room temperature, correct measurements, flour within the expiration date. The bread rises nicely and is done in the center but it’s so dense in the middle. Same thing happens with the cakes. They taste okay but they’re always as heavy as a brick. Could my xanthan gum be bad? I need help.
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