top of page

Tips for Baking

CAKES - ways to make any cake more moist, rich, and like a professional chef baked it

  • add 1 or 2 more eggs

  • use melted butter (instead of oil) and double the amount

  • use milk (instead of water)

  • add 2 tablespoons of vanilla

EGGS - baking without eggs (each substitution is ONE egg)

  • applesauce: use 1/4 cup in most baking recipes (unsweetened is best)

  • aquafaba (canned chickpea liquid): use 3 tbsp, whisk until frothy

  • banana: use 1/4 cup mashed banana (gives a banana taste)

  • chia seeds - use 1 tbsp chia seeds & 2.5 tbsp water, this is approximately 1 egg (let sit and gel for approximately 10 minutes), works well in pancakes, waffles, quick breads, cakes, and other baked goods

  • flax seeds: mix 1 tbsp flax seeds & 2.5 to 3 tbsp of water (let sit until absorbed, about 15 minutes) in place of 1 egg, to speed up the absorption use hot water
  • prune puree: use 1/4 cup prune puree (or baby food)

  • pumpkin: use 1/4 cup pumpkin or squash puree

  • tofu: use 1/4 cup silken tofu, whisk until smooth

  • vegetable oil: use 1/4 cup oil in place of 1 egg (only works to replace 1 egg)


  • overmixing is good - it creates a better texture, with a better rise and nicer chew

  • let batters and doughs rest - covered for about 30 minutes, this gives the flours and starches time to absorb the liquids, batters will thicken and doughs will become more firm and less sticky

  • longer bake times are helpful - if using extra liquids this helps reduce the moisture in the baked good, making the baked good less doughy

  • reducing oven temperature - when converting a recipe from wheat flour to gluten free flour your baked goods may need to bake at a 25° lower temperature

  • use a cooling rack - removing your baked goods to a cooling rack allows the steam to escape and greatly reduces how gummy they will become

  • you can use all-purpose gluten free flours - this is often times not recommended, but for most baking purposes you can use an all-purpose gluten free flour with great results

  • add in ingredients to help things stick - gluten is what makes things stick together, if your box mix or all-purpose flour doesn't have something added in, you should add it in, ideas: zanthan gum, guar gum, a mix of chia, psyllium and flax

  • bake using thinner layers

    • instead of baking in an 8 X 8 pan, use a jelly roll pan (works for brownies and blondies) REDUCE the bake time by a few minutes​

    • instead of making a 2 layer cake, make it 3 or even 4 layers, you may need to reduce the baking time by a few minutes

    • instead of baking one loaf of sweet bread, bake 2 or 3 smaller loaves (works well for banana bread and zucchini bread)

    • instead of cakes, make cupcakes (they will not only bake up better, they are already single servings and freeze well)

Storage can vary slightly, depending on the baked good, these are just suggestions and work for most baked goods.

  • Store in a sealed container or a baggie for up to 3 days in the pantry.

  • Store in a sealed container or a baggie for up to 7 days in the refrigerator.

  • Store in a sealed baggie for up to 6 months in the freezer.

bottom of page