How to Avoid Dense Gluten-Free Batter

Erin McKenna, founder of BabyCakes NYC, adds hot water to her gluten-free batter in order to thin it. That leads to a more fluffy, moister baked good.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.

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