Sometimes you might get sick of dry, crumbly breads that won’t hold together or cakes that fall apart as you cut them.
Here are some ways to prevent those issues.
Xanthan Gum and Guar Gum
Derived from corn sugar, xanthan gum is used as a thickener, stabilizer, and emulsifier. Xanthan gum can act as gluten does in a gluten bread. Gluten will add stretch, holding the bubbles and causing bread to rise, and add a sort of ‘stickiness’ that keeps the bread together.
Xanthan gum or guar gum will prevent crumbling in breads, cakes, muffins, biscuits, and many other recipes. If a recipe turns out too crumbly the first time, add a pinch more xanthan gum. Xanthan gum should be used in small quantities because a little bit can go a very long way and make possibly over-sticky foods, creating little gummy parts within your baked goods.
Gluten-free foods reach a point of doneness that is just perfect, and after that they dry out very quickly. So make sure you take them out before they dry out! Use the toothpick check: If there are streaks on the toothpick, the baked good isn’t done. A few crumbs on the toothpick are OK. Just so long as it doesn’t streak.
Dough is too Dry
I’ve had this issue especially in muffins and breads. If the dough is too dry to begin with, no amount of xanthan gum is going to prevent that. I’ve found that gluten-free dough usually needs to be a little bit wetter than gluten dough. This is especially the case in yeast breads.