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The Everyday Art of Gluten-Free: 125 Savory and Sweet Recipes Using 6 Fail-Proof Flour Blends

By Karen Morgan

Published 2014

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Recipes will often describe what the batter should look like before it gets poured into a pan rather than going solely on the amount of time you should mix a batter. If you happen to walk away from the kitchen to fold some laundry and accidentally left your butter on the counter and it became very soft, for example, it will take far less time to amalgamate your ingredients than if you used cold butter. So pay attention to the visual descriptions more than adhering to a strict mixing time.

I’ve noticed that my ingredients come together twice as fast in the summer as they do in the winter, and because my ovens are blazing most of the year, I find this interesting enough to mention. I depend heavily on my senses to tell me when something is ready in their varying stages of preparation. Sight, smell, taste, texture—all of these are barometers telling me yes, this is ready, or no, keep mixing. Take for example my classic vanilla cake, pictured below. If I am mixing the batter and it looks lumpy rather than pudding smooth, the butter has not emulsified fully and the liquids were added too soon, not giving the butter enough time to break down. This means I need to whip that batter until the friction of the paddle warms the butter enough to smooth it into the mixture.

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