- Take the fresh ingredients (butter, milk, eggs etc) out of the fridge in ahead of time so that they are at room temperature. An exception to this rule is for crumb crust pastry, which should only be prepared with cold ingredients.
- If the surface gets too dark during baking, then cover the baked goods with a layer of baking parchment.
- To check if a gluten-free cake is cooked, stick a toothpick into the middle. It should come out clean.
- Storage: Cookies keep longer if they are stored in an airtight container. However, special cake holders are more suitable for pies and cakes.