How to Avoid Dense Gluten-Free Batter

Published on Thursday, October 1, 2009, by CHOW Video Team / Edit Post

How to Avoid Dense Gluten-Free Batter

Erin McKenna, founder of BabyCakes NYC, adds hot water to her gluten-free batter in order to thin it. That leads to a more fluffy, moister baked good.

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  • and according to bread makers, adding extra water to low-gluten flour recipes will help open the crumb.