No Bake Pistachio Cookies Recipe {Gluten-Free, Vegan} - The Nutty Scoop from Nuts.com (2024)

FAQs

Why did my gluten-free cake turn out gummy? ›

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture.

It has a smooth, semi-liquid texture with a natural pistachio flavor. Organic, gluten-free and vegan.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

These recipes often call for longer baking times at a lower temperature compared to traditional recipes.

Coconut cream – canned coconut cream is the best for making vegan whipped cream, better than coconut milk. Coconut cream has a lower water content, so basically you'll get more bang for your buck.

Roasted Pistachios (Unsalted, In Shell)

A primary reason that pistachios make fantastic vegan snacks is that they provide 6 grams of protein per serving. Pistachios are considered a high-quality plant-based protein source because they provide balanced levels of amino acids.

If your bread comes out of the oven and its gummy and sticky inside that is usually the result of too short a bake time or the flour you used (see my troubleshooting guide for more info). Additionally, the bonds or network that xanthan gum makes are somewhat fragile.

With gluten-free baking, we use a combination of gluten-free flours, starches, and a binder (like xanthan gum). These ingredients take longer to set than regular gluten-containing flour, meaning they may remain slightly “gummy” or sticky until they have cooled.

Developing the flour's gluten too much means the cake will rise beautifully in the oven – then sink (a little, or a lot) as soon as you pull it out. And the sinking cake is what makes dense, moist, gluey streaks. Lesson learned: beat butter and sugar and eggs at medium speed. Once you add flour, mix gently.

Why did my cake come out gummy? ›

Why does my cake have a gummy streak in the center? Developing too much of the flour's gluten can make the cake rise beautifully in the oven, but sink as soon as you pull it out. The sinking part is what makes the dense and gluey streaks. This can be result of over-creaming the eggs, butter and sugar.