Fix Gummy Centers &Dense Texture
Your baked goods look done on the outside but are still raw and gummy inside. Here's the science-backed solution to achieve perfect texture every time.
Why This Happens
Gummy centers occur when the outside cooks faster than the inside. Gluten-free flours absorb moisture differently, and without gluten's structure, heat doesn't penetrate evenly.
Common Causes
- Too much starch in flour blend
- Baking at too high temperature
- Insufficient binding agents
- Not enough moisture in batter
You'll Notice
- Outside looks done, inside is sticky
- Toothpick comes out with wet batter
- Unpleasant chewy texture
Step-by-Step Fixes
Follow these three proven techniques to eliminate gummy centers and achieve perfect texture every time.
Adjust Flour Blend
Use the right balance of protein flours, starches, and binding agents for proper structure.
Perfect Ratio:
Best Options:
- • Almond, coconut, rice flours
- • Tapioca, potato, cornstarch
- • Xanthan gum, psyllium
Lower Temperature
Bake at lower temperatures for even heat distribution and proper internal cooking.
Temperature Guide:
Pro Tip: Always use an oven thermometer to verify actual temperature.
Increase Time
Add extra baking time to ensure the center cooks through completely.
Doneness Tests:
- Toothpick comes out clean
- Internal temp: 200-210°F
- Edges pull away from pan
Time Addition: Add 5-10 minutes to original baking time.
Expert Techniques
Master these advanced techniques to ensure perfect results every time you bake gluten-free.
Rest Time
Let batter rest 15-30 minutes before baking to allow flours to fully absorb moisture and develop proper structure.
Temperature Test
Use instant-read thermometer - internal temp should reach 200-210°F for perfect doneness.
Moisture Balance
Increase liquid by 10-15% compared to wheat flour recipes for proper hydration and texture.
Doneness Test
Toothpick should come out clean or with moist crumbs, never wet batter.
Master Perfect Texture Every Time
Get the complete flour blend formulas and recipes to prevent gummy centers
You've learned the basics of fixing gummy centers. Now get the complete system with proven flour blend ratios, tested recipes, and expert techniques to ensure perfect texture every single time.
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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 gummy centers.
Why do gluten-free baked goods get gummy in the center?
Gluten-free flours absorb moisture differently than wheat flour, and without gluten's structure, heat doesn't penetrate evenly. The outside cooks faster than the inside, creating that gummy center texture.
How do I know when my gluten-free baked goods are done?
Use an instant-read thermometer - internal temp should reach 200-210°F. A toothpick should come out clean or with moist crumbs, never wet batter. Visual cues like golden edges and pulling away from the pan are also good indicators.