Need Help With Gluten Free Cupcakes.. Also, Weird Cracking On Top??

Baking By CharlotteKelly Updated 2 days ago by bubs1stbirthday

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CharlotteKelly Posted 2 days ago
post #1 of 5

Hello everyone! It's been a while since I've come on here with a question, but recently I have been trying to tackle making gluten free cupcakes for a customer (something that seems to me to be a common regret among home bakers). I don't bake gluten free so I need some guidance! :)

I've tried using store bought GF flours. I didn't like Krusteaz or Trader Joes, and I just baked up some with King Arthur Flour's GF Measure-for-Measure flour. I have the highest hopes for this flour, the cupcakes just came out of the oven. However, the cupcakes look really smooth with some large, deep (also smooth??) cracks on top. I have yet to break one open and try it, I will let you know how they taste once I do. 

America's Test Kitchen said that letting gluten free batters sit for 30 minutes before baking can help the starches and flours to absorb moisture and be less gritty/grainy, so I did that with this batch. I think I overfilled the liners a tad, but that's OK. 

I'd love all to hear what you guys use to create gluten free cupcakes that actually taste good (preferably brands of store-bought flours) and also why you think my cupcakes look like this. Thank you so much in advance!

Need Help With Gluten Free Cupcakes.. Also, Weird Cracking On Top??

Need Help With Gluten Free Cupcakes.. Also, Weird Cracking On Top??

Need Help With Gluten Free Cupcakes.. Also, Weird Cracking On Top??


4 replies
rychevamp Cake Central Cake Decorator Profile
rychevamp Posted 2 days ago
post #2 of 5

I've had the best luck with Authentic Foods flours. I just made a gf chocolate cake yesterday and it looked just like regular cake, and the leftover batter baked up nicely in cupcakes.  Many people at work tried it and loved it. I used King Arthur's before, but the cake had a sunken look to it, and wasn't as sturdy. And unfortunately, Cup 4 Cup seems gummy, might be the dry milk in it, who knows. 

I know Amazon sells it, but haven't checked local stores. 

CharlotteKelly Cake Central Cake Decorator Profile
CharlotteKelly Posted 2 days ago
post #3 of 5

Thank you so much!

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CharlotteKelly Posted 2 days ago
post #4 of 5

Just wanted to add on that the cupcakes came out tasting very good and quite "normal" despite looking a little off on top. Frosting will cover it up just fine :)

I also went on to use King Arthur GF flour to make chocolate cupcakes and I think they turned out great! 

bubs1stbirthday Cake Central Cake Decorator Profile
bubs1stbirthday Posted 2 days ago
post #5 of 5

My Grandma was recently diagnosed as Gluten intolerant so I have been working on just this issue, honestly for a plain cake or cupcake I have found that the packet mixes work best (usually I wouldn't touch them).

For biscuits/pastries/slice bases etc I am in Aus and have found the woolworths brand to be the best in both Plain and S.R Flours. I also had good success with it in a carrot cake.

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