Description
Gluten-free baked goods often struggle with dryness, but with the right ingredients and techniques, you can achieve soft, moist, and delicious results. This guide provides recipes, expert tips, and ingredient swaps to help you master gluten-free baking while ensuring your treats stay luscious and tender.
Ingredients
Moist Gluten-Free Banana Bread
Ripe bananas (mashed)
Gluten-free all-purpose flour
Almond flour
Baking soda
Salt
Melted butter (or coconut oil for dairy-free)
Brown sugar
Large eggs
Plain yogurt (or a dairy-free alternative)
Vanilla extract
Gluten-Free Chocolate Cake with Ganache
For the Cake:
Gluten-free flour blend
Almond flour
Sugar
Unsweetened cocoa powder
Baking soda
Baking powder
Salt
Buttermilk (or dairy-free substitute)
Vegetable oil
Large eggs
Vanilla extract
For the Ganache:
Heavy cream (or coconut cream for dairy-free)
Dark chocolate (chopped)
Soft and Chewy Gluten-Free Cookies
Gluten-free flour blend
Xanthan gum (if not in your blend)
Baking soda
Salt
Melted butter
Brown sugar
White sugar
Large egg + egg yolk
Vanilla extract
Chocolate chips
Instructions
Moist Gluten-Free Banana Bread
Preheat oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, mix the dry ingredients.
In a separate bowl, whisk together mashed bananas, melted butter, eggs, yogurt, and vanilla.
Gradually combine the wet and dry ingredients, stirring just until incorporated.
Pour the batter into the loaf pan and bake for 50–60 minutes.
Let cool for 10 minutes before removing from the pan.
Gluten-Free Chocolate Cake with Ganache
Preheat the oven to 350°F (175°C) and grease two 8-inch cake pans.
In one bowl, combine the dry ingredients. In another, mix the wet ingredients.
Gradually mix the wet and dry ingredients until smooth.
Divide the batter evenly between the pans and bake for 25–30 minutes.
For the ganache, heat the cream until steaming (not boiling), then pour over the chopped chocolate. Stir until smooth.
Let the cakes cool before frosting with the ganache.
Soft and Chewy Gluten-Free Cookies
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In one bowl, mix dry ingredients. In another, mix wet ingredients.
Combine the two, stirring until just mixed.
Fold in chocolate chips and scoop dough onto the baking sheet.
Bake for 10–12 minutes, then let cool on the sheet for 5 minutes.
Notes
Using almond flour and yogurt helps retain moisture.
Brown sugar enhances chewiness in cookies.
Psyllium husk or xanthan gum improves texture in gluten-free baking.
Store baked goods in an airtight container to prevent dryness.
Adding a damp paper towel when reheating can help revive moisture.
- Prep Time: 10–15 minutes
- Cook Time: 25–60 minutes (varies by recipe)
- Category: Baked Goods
- Method: Baking
- Cuisine: Gluten-Free
Keywords: gluten-free baking, moist gluten-free cake, gluten-free banana bread, soft gluten-free cookies, gluten-free dessert