Substitute Gluten Free Flour for Flour

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Here’s something nobody tells you: gluten-free baked goods often need a gentler oven. They brown faster because of the sugars in the alternative flours, but they take longer to cook through. So lower your temp by 25°F and bake for an extra five minutes.

You might also notice your muffins look beautiful on the outside but are gooey inside. That’s normal—let them cool completely in the pan. Cutting into them hot is like ripping open a present only to find it’s still wrapped in plastic. Patience pays off.

My Favorite Lazy Shortcut

If you’re not in the mood to mix five different flours, buy a pre-blended “all-purpose” mix that already has xanthan gum listed. Bob’s Red Mill and King Arthur make solid ones. But still: reduce your liquid by one tablespoon per cup of mix and add an extra egg if the recipe calls for one.

You know what’s worse than a failed cake? A cake that looks like a success but tastes like a chemistry experiment gone wrong. Don’t skip the resting time—let the batter sit for 20 minutes before baking. It lets the flours hydrate and stops that gritty, sandy texture.