5 Mistakes Every Gluten-Free Baker Makes (And How to Fix Them)

Even experienced bakers stumble when transitioning to gluten-free recipes. The most common mistakes include over-mixing batter (which activates xanthan gum too aggressively), using the wrong flour blend for the recipe type, skipping the rest period that allows starches to fully hydrate, substituting ingredients by volume instead of weight, and ignoring the critical role of eggs as a structural binder. Each of these mistakes has a straightforward fix that can dramatically improve your results.