Hi Tracy! We've not tried that particular recipe so we can't speak to the specifics, but in general gluten-free cakes take longer to bake than their traditional counterparts. We'd recommend turning the temperature on your oven down by 25° and extending the baking time. The inside of the cake should reach 210&deg when it's finished. Also, feels silly to mention it, but make sure you're working with Gluten-Free Measure for Measure Flour and not our Gluten-Free All-Purpose Flour. The latter contains no xanthan gum and will result in a very soupy batter with little rise in it. Gluten-free baking is always a bit of an experiment, but we're sure you'll get your favorite recipe down with more practice! Kat@KAF

• Reply