Gluten-free cake batter

Gluten-free cake batter replaces wheat flour with other flours and a binder. A university extension article explains that gluten proteins make doughs elastic and stretchy, which traps gas and gives baked goods a light, airy structure, so gluten-free baking needs a substitute.

Commercial gluten-free products often use xanthan gum, guar gum or tapioca flour as binders. The extension article suggests about a teaspoon of xanthan gum per cup of gluten-free flour for yeast breads and half that for quick breads, and about 2 teaspoons of baking powder per cup of flour when using leavening agents. For cakes it recommends a self-rising blend.

An extra egg or a little more oil or honey can add moisture. Careful balancing of flours, binder and leavening is what gives a gluten-free cake a tender, light crumb.