Baking (and especially free-from baking) can be unpredictable.
Sometimes you get the perfect bake, but other times things don’t go quite to plan, even when you’re using the exact same recipe.
Last week that cake was a thing of wonder – fluffy, and tasty and beautiful. So why has the same recipe just turned out a flat, soggy mess of a #PinterestFail?
I think I have the answer: How did you measure your ingredients?
This post first appeared on my short-lived baking blog, Bake & be Happy.
Affiliate disclosure: his post uses affiliate links. If you purchase products or services via an affiliate link I’ll get a small commission (which supports the running of EatsLeeds) and it won’t cost you anything extra. I’ll specifically point out each affiliate link in the post. Learn more.
Just a quick FYI: My intentions with this blog are to help people who eat vegan & gluten-free. This is not diet, health or nutrition advice. Go and see a qualified medical professional for that sh*t, take care of yourself, & see my full liability policy here.
More specifically, were you measuring flour in cups or on a kitchen scale?
This is just a really short post. It’s more like an announcement, really.
You need to use a digital kitchen scale for better gluten-free and vegan bakes, every time
Thats the ‘secret’. Consistently measured ingredients (using a digital kitchen scale) is the fastest route to better vegan and gluten-free baking.
Why? Here are four reasons why you need a kitchen scale for baking
- Accurately following recipes gives you better cakes – While cooking can be an artform, baking is more like an exact science. Weighing out ingredients is really the only way to make sure you get it right.
- A cup of sifted flour and a cup of settled flour weigh different amounts – If you think about it, its obvious that there would be a weight difference in the same volume of ‘settled’ flour (flour thats been sat in a bag on a shelf for weeks) and sifted flour (flour thats been moved through a sieve to shake out any lumps and add air to it). Adding air is crucial to get a fluffy bake, and especially so in gluten-free baking. To keep things consistent then, we need to weigh out the flour – we’ll get the same weight, whether its sifted (and therefore looks like more flour, thanks to all that air) or settled.
- Easily follow and translate your recipe – Most gluten-free and vegan baking recipes will give ingretients by weight, and not by cup (or at least they should – I hate to sound like a broken record but it really is the only way to reliably communicate a precise amount of flour – whether its sifted or not). Where a recipe doesn’t list ingredients by weight (as is common in many American recipes), a good rule of thumb is around 120g flour per cup measure.
- The best cakes, biscuits and bakes – every single time – Ultimately, using a scale helps you avoid bin-worthy pinterest-fail-level disasters. Better vegan and gluten-free bakes every single time is must more achievable when you measure your ingredients accurately. Get hold of a digital kitchen scale, take note of the exact recipe you use, and you’re a huge leap closer to consistently delicious free-from bakes.
Okay, I think I’ve hammered it home, but one more time for the people in the back:
Weigh 👏 your 👏 ingredients 👏 on 👏 a 👏 digital 👏 scale 👏
If you don’t have a digital kitchen scale, you can buy a set using my affiliate link here*, before you start your next bake. They’re less than a tenner but really any digital kitchen scale will do the job:
They’re dead simple – just choose between grammes and ounces and you’re good to go. Put your mixing bowl on the scales to weigh everything straight in, so there’s no extra washing up created by weighing all your ingredients properly. These ones are really small too, so they store easily in my tiny kitchen, and they look nice out on the worktop as well.