Choose a high-quality gluten-free flour blend that includes a mix of flours like rice, tapioca, and potato starch.
Adding a small amount of xanthan gum or guar gum helps improve the texture and binding properties of gluten-free dough.
Gluten-free flours can be drying, so incorporate ingredients that retain moisture, such as applesauce, mashed bananas, yogurt, or buttermilk.
Eggs contribute to structure and moisture in baking. If you're egg-free, consider using flax or chia seed gel, silken tofu, or commercial egg replacers to achieve similar results.
Boosting leavening agents like baking powder or baking soda can help create more airiness in your pastries.
Allow your gluten-free dough to rest for a short period before baking. This helps the flours fully hydrate and gives the gums and starches time to bind