Flour Alternatives: Replace wheat flour with gluten-free options like almond flour or rice flour for a lighter texture and better taste
Binding Agents: Use xanthan gum or psyllium husk to mimic the binding properties of gluten in your cake batter.
Moisture Boost: Add ingredients like yogurt, applesauce, or mashed bananas to maintain moisture and prevent dryness.
Leavening Agents: Experiment with gluten-free baking powder or baking soda to ensure proper rising and a fluffy cake.
Mixing Techniques: Gently fold your batter to avoid overworking, which can lead to a dense cake.
Temperature Control: Bake at a slightly lower temperature and for a bit longer to prevent excessive browning.
Cooling Time: Allow your gluten-free cake to cool completely before slicing to prevent crumbling and ensure a smoother texture.