I find that no matter what the recipe, anytime I bake gluten-free, the cupcakes shrink. When I take them out of the oven, they are lovely, domed, very nice, then as they cool down, they shrink into little cakelets! They shrink away from the edges of the pan by almost a quarter inch all around. THey are still soft and moist, just smaller and puny looking. Any suggestions, or is this just what gluten free does? I use a gluten free baking mix and a touch of xantham gum.
4/8/14 at 5:49pm