One of the most common surprises for new gluten-free bakers is how much more liquid the recipes require. Rice flour absorbs roughly 20% more water than wheat flour, and starches like tapioca continue to absorb liquid over time. This delayed absorption means your batter might look too wet initially but will thicken significantly as it rests. Understanding the hydration curve of different GF flours allows you to adjust recipes on the fly and avoid the two most common problems: dry crumbly results from under-hydration and gummy centers from over-hydration.
#hydration#moisture#science#technique
