I'm on a mission to find a vanilla gluten free cupcake recipe. I've run about 10 experiments so far. Variations of Annalise Roberts recipe. It uses sugar, eggs, brown rice flour, potato flour, tapocia starch, salt, baking powder, xanthan gum, canola oil/palm oil, rice milk/coconut milk, and vanilla. I've tested a various temps, baking times, resting times, with various milk substitutes, tested oil vs. shortening. Regardless of the variables I've introduced, the tops of the cupcakes are crunchy, and a tad bit sandy. Can anyone out there with knowledge of gluten-free baking help me figure out what ingredient is the cause of this. The inside of the cake if fine.
I also noticed it, in the samples I picked up earlier in the week from various local bakeshops, but didn't think anything of it at the time.
Is this the norm? Anything I can do to overcome it?
The only thought I have is too put a pan of water in the bottom of the oven. Which is going to be my next experiment. I'm also going to try replacing part of the brown rice flour with coconut flour and increasing the amount of liquid.
Thanks in advance for your help!