- It is very important that the gluten-free dough is thoroughly kneaded and that there are no longer any lumps.
- The oven must be preheated to the stated temperature.
- If possible, the oven should not be opened during baking and if it has to be opened, this should be no earlier than 10 minutes before the end of baking.
- The ingredients must be weighed out exactly.
- Recipes for cakes with flour that contains gluten cannot be used without being changed; they must be altered beforehand.