Guest guest Posted March 5, 2009 Report Share Posted March 5, 2009 I've been trying muffins again lately, and I can't get the dratted things to cook. No matter how long they bake for, the insides are still at least half uncooked batter. Also the same problem to a lesser degree with pancakes. I've tried using both the flax stuff and a powdered egg replacer and get the same problem with either one. Any advice? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2009 Report Share Posted March 5, 2009 Are you using a premade mix or mixing your own flour blend? Have you tried adjusting your temperature? I usually use applesauce in place of eggs in baked goods as it results in a moister final product that taste better and doesn't dry out so fast. I've had a lot of issues with baking and a lot of the time it's easily fixed by adjusting the temperature. Also make sure your oven is preheated at least 15 minutes before putting your muffins in. You can also try tenting some aluminum foil over the pan to keep them from browning to quickly. Size seems to make a big difference too! If your trying to make jumbo muffins your going to need to play around with them to get the right temp, time, technique. The small the products the better they come out! You can try letting them rise in a warm spot for 20-30 minutes to see if that makes a difference. You may need to try a different brand or recipe if the one your using isn't turning out. Also try some club soda in place of water. Good luck! On Wed, Mar 4, 2009 at 11:35 PM, ladylynxods <ladylynxods wrote: > I've been trying muffins again lately, and I can't get the dratted > things to cook. No matter how long they bake for, the insides are still at > least half uncooked batter. Also the same problem to a lesser degree with > pancakes. > I've tried using both the flax stuff and a powdered egg replacer and get > the same problem with either one. > Any advice? > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2009 Report Share Posted March 5, 2009 > I've been trying muffins again lately, and I can't get the dratted things to cook. No matter how long they bake for, the insides are still at least half uncooked batter. Also the same problem to a lesser degree with pancakes. > I've tried using both the flax stuff and a powdered egg replacer and get the same problem with either one. > Any advice? I've found that sometimes baking without eggs and gluten-free requires a little more 'time' in the oven or on stovetop --- but generally not more than a few additional minutes. It might take some experiementation, but I would try starting the baking process with a little higher temperature initially. This will allow your product to raise as much as possible before the 'crust' is formed. They call this 'oven spring' when it comes to baked goods. Then reduce the heat for the remainder of the baking period. Do you know if your oven is retaining even heat? Does it get to the temperature you are desiring when you set the dial? If you can put an oven thermometer in the oven to check out the temperature, see if it's as hot as you wish it to be. ~ LaDonna ~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2009 Report Share Posted March 5, 2009 Most of the successful gf, egg-free, dairy-free muffin recipes I've used call for around 2 teaspoons of baking powder and one teaspoon of baking soda. I've also tried mixing the egg replacer with club soda instead of water for better lift and texture in the muffins. So if these other suggestions don't work, you could try these. Also, if you want to post the recipes you've been trying, we might be able to give advice for the particular circumstances. On Thu, Mar 5, 2009 at 10:08 AM, Deborah Pageau <dpageau wrote: > Are you following a tested gluten-free, vegan recipe? > > Is your stove producing the appropriate cooking temperature? > > Deborah > > > On Wed, Mar 4, 2009 at 11:35 PM, ladylynxods <ladylynxods<ladylynxods%40>> > wrote: > > > I've been trying muffins again lately, and I can't get the dratted > > things to cook. No matter how long they bake for, the insides are still > at > > least half uncooked batter. Also the same problem to a lesser degree with > > pancakes. > > I've tried using both the flax stuff and a powdered egg replacer and get > > the same problem with either one. > > Any advice? > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 6, 2009 Report Share Posted March 6, 2009 , Gracious Hospitality <gracioushospitality wrote: > > > I've been trying muffins again lately, and I can't get the dratted things to cook. No matter how long they bake for, the insides are still at least half uncooked batter. Also the same problem to a lesser degree with pancakes. > > I've tried using both the flax stuff and a powdered egg replacer and get the same problem with either one. > > Any advice? some things to consider; 1. what is the altitude of where you live? I live fulltime in a travel trailer, I work for 6 months at a national park where the altitude is over 9,000 feet. In the off 6 months, I live at about elevation of 200 ft. When I am in the clouds, I have to bake for a longer period of time at a higher temp for the same recipe to cook til done. 2. Get an oven thermometer. I just got one last month and discovered that my oven was off by over 50 degrees too cool. It really does make a big difference. 3. I agree that the smaller the finsished product the better the outcome of the baking. 4. I have also found that if I use too much liquid with gluten free flours the bread or muffins tend to come out 'gummy' or too moist and taste like they have not been cooked long enough even when they have. Hope this helps some. karen in Arizona Quote Link to comment Share on other sites More sharing options...
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