I am trying to bake bread/cake without flour (gluten free). The friend who gave me the recipe gets a fluffy, light weight loaf, while mine tastes the same, but it is more condensed and hard even when I follow the recipe to the letter. What do I do?
This is the recipe:
(using measuring spoons)
- 6 tbs Tahini paste
- 2 tbs honey,
- 4 eggs,
- 1/2 tsp baking powder.
Lightly beat the eggs and mix well with other ingredients, pour into a lightly greased English-Cake form (long and narrow), and bake for 20 min. in a pre-heated oven at 160-180 °C. 320-356 °F.
Best Answer
Assuming this is actually a recipe that worked for your friend (it does seem pretty weird - see rumtscho's answer)...
That's exactly why you got different results. Your soup spoons aren't necessarily the same size.
You need to use some kind of reliable, standard measurement when baking, especially for leavening (like the baking powder), whether it's real measuring spoons, or a scale to measure by weight. If your friend can't provide you with a recipe using reliable measurements, then you won't be able to reliably reproduce it.
From your description ("condensed and hard" not "fluffy, light"), it could be that you've used less baking powder than they did, or more tahini than they did. So even if they can't give you a good recipe, you may be able to experiment on your own to find one. But if you do that, do yourself a favor, and get accurate measuring spoons or a scale.