Crumbly Gluten-Free Baking: What to Check

First compare what you did with the original recipe. Did you substitute anything, weigh the ingredients, and follow resting and cooling steps? There is no universal water or binder amount for all gluten-free baking.

Illustration: Two-Ingredient Almond Flour Rolls
Illustration from Vegan, Yeast-Free Baking

Two-Ingredient Almond Flour Rolls

Homemade yeast-free rolls made with almond flour and thick coconut cream.

Vegan, Yeast-Free Baking cover

Vegan, Yeast-Free Baking

By Valentina Churaeva

Bread and rolls that fit your ingredient needs

  • Bake without gluten, yeast or animal-derived ingredients.
  • Choose from 17 recipes for bread, rolls and pizza crust.
  • Follow specific recipes and baking tips instead of guessing proportions.
23 pages · Digital collection
$15

Check these four things

  • Flour. Return to the specified flour or blend if you made an unverified substitution.
  • Binder. Its type and the preparation specified in the recipe both matter.
  • Texture. Sticky dough does not always need extra flour.
  • Cooling. Some baked goods finish setting after they leave the oven.

If tortillas crack

Check whether the flour, hydration and cooking method match your recipe. Resting and cooking times depend on the dough. A fix for tortillas is not automatically a fix for bread.

Find an adjustment you can repeat

Record the flour blend brand, ingredient weights and one change. Adjust only one variable on the next attempt so you can identify what made the difference.

Sources and further reading