Fix Dry & CrumblyResults
Everything falls apart and has a sandy, unpleasant texture. Here's the science-backed solution to achieve moist, tender gluten-free baked goods every time.
Why This Happens
Dry, crumbly texture occurs when there's insufficient moisture retention and binding in your gluten-free baked goods. Without gluten's moisture-holding properties, the wrong flour blend creates a sandy, unpleasant mouthfeel.
Common Causes
- Too much protein flour in blend
- Insufficient binding agents
- Not enough liquid in recipe
- Overbaking or too high temperature
You'll Notice
- Baked goods fall apart when handled
- Sandy, gritty mouthfeel
- Dry, unpleasant texture
- Lack of moisture and tenderness
Step-by-Step Fixes
Follow these three proven techniques to eliminate dry, crumbly texture and achieve moist, tender results every time.
Increase Moisture
Add more liquid ingredients to improve moisture retention and prevent crumbly texture.
Liquid Increase:
Best Options:
- • Extra eggs or egg replacers
- • Applesauce, yogurt, or oil
- • More milk or water
Adjust Flour Blend
Use more starch flours and binding agents to improve structure and moisture retention.
Flour Blend Ratio:
Pro Tip: Xanthan gum or psyllium husk work best for binding.
Lower Temperature
Bake at lower temperatures to prevent over-drying and maintain moisture content.
Baking Tips:
- Bake 25°F lower than normal
- Cover with foil if browning too quickly
- Monitor internal temperature
Time Adjustment: Bake slightly longer at lower temperature for even cooking.
Expert Techniques
Master these advanced techniques to ensure moist, tender results every time you bake gluten-free.
Moisture Management
Add extra liquid ingredients like milk, oil, or eggs to improve moisture retention and prevent crumbly texture.
Gentle Mixing
Mix just until combined to avoid overworking the delicate gluten-free structure and maintain tenderness.
Binding Agents
Add xanthan gum, psyllium husk, or ground flaxseed for better structure and moisture retention.
Storage Method
Store in airtight containers to prevent moisture loss and maintain freshness for longer periods.
Fix Your Crumbly Bread
Get the formula for moist, sliceable bread that holds together
You've learned why bread gets dry and crumbly. Now get the complete Fix Your Gluten-Free Bread guide with exact liquid ratios, moisture retention techniques, and a tested sandwich bread recipe that stays soft.
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Other Common Issues
Explore solutions for other gluten-free baking challenges you might encounter.
Common Questions
Get quick answers to the most frequently asked questions about dry, crumbly texture.
Why are my gluten-free baked goods so dry and crumbly?
Gluten-free flours don't hold moisture as well as wheat flour. Without gluten's moisture-retaining properties, you need to adjust your flour blend and add more liquid ingredients to achieve the right texture.
How much extra liquid should I add to gluten-free recipes?
Start by adding 15-20% more liquid than the original recipe calls for. Adjust based on your specific flour blend and the type of baked good you're making. The key is finding the right balance for your particular flour combination.