Guest guest Posted April 1, 2009 Report Share Posted April 1, 2009 , Jill <steele_family_81230 wrote: > > The problem I have had, which I have read is common, is that baked items, whether cake or pancakes, seem to stay wet or gummy in the middle. Would cast iron help with that? I had this problem as well. Two things to consider: 1. what is the elevation of the place where you live? If you are living in a place that is considered " high altitude " you will have to cook at a higher temp and/or for a longer time. If something tastes good but does not seem to be done at the time called for in the recipe, this may be the problem. 2. My oven was not cooking at the correct temperatures. I bought an inexpensive oven thermometer, about $9 at K-mart. I found that when I set my oven temp at 350 degrees, it only heated to 300. So, I had to experiment with the settings to get the oven to the correct temps. These two things can sabotage your baking attempts. Now that I have figured out how my oven heats, my baked goods come out much better. I am still working on the high altitude thing--I live for 6 months of the year at the North Rim of the Grand Canyon for my job, which is at almost 9,000 feet. The other 6 months I am at approximately 1,500 feet elevation. I have had to learn how to bake for both places. I hope this helps someone. karen in Arizona Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2009 Report Share Posted April 1, 2009 Thanks, Karen! I live in Gunnison, CO, at 7700 feet altitude. Having moved here from NY, almost 18 years ago, I know you are right about the elevation affecting baked goods! My oven is also hot, I did need to get an oven thermometer, and I when I bake, I adjust it accordingly. The gluten-free and egg-free thing is just another adjustment to make, I suppose. I am hearing on this list that I should try for now to do smaller items such as muffins, rolls, cupcakes, rather than loaves. Thank you all for the input! Jill --- On Wed, 4/1/09, Karen <kokomomo1 wrote: Karen <kokomomo1 pizza suggestion was Re: Sub for soy flour Wednesday, April 1, 2009, 9:50 AM Vegan-and-Gluten- Free@ .com, Jill <steele_family_ 81230 > wrote: > > The problem I have had, which I have read is common, is that baked items, whether cake or pancakes, seem to stay wet or gummy in the middle. Would cast iron help with that? I had this problem as well. Two things to consider: 1. what is the elevation of the place where you live? If you are living in a place that is considered " high altitude " you will have to cook at a higher temp and/or for a longer time. If something tastes good but does not seem to be done at the time called for in the recipe, this may be the problem. 2. My oven was not cooking at the correct temperatures. I bought an inexpensive oven thermometer, about $9 at K-mart. I found that when I set my oven temp at 350 degrees, it only heated to 300. So, I had to experiment with the settings to get the oven to the correct temps. These two things can sabotage your baking attempts. Now that I have figured out how my oven heats, my baked goods come out much better. I am still working on the high altitude thing--I live for 6 months of the year at the North Rim of the Grand Canyon for my job, which is at almost 9,000 feet. The other 6 months I am at approximately 1,500 feet elevation. I have had to learn how to bake for both places. I hope this helps someone. karen in Arizona Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2009 Report Share Posted April 1, 2009 Yes, even gf brownies baked in mini-muffin tins or regular muffin tins tend to come out better than whole pans, for many recipes. And it's a boon for those of us who like the crusty edges, plus you have a ready-made portion. Sally On Wed, Apr 1, 2009 at 12:16 PM, Jill <steele_family_81230 wrote: > Thanks, Karen! > > I live in Gunnison, CO, at 7700 feet altitude. Having moved here from NY, > almost 18 years ago, I know you are right about the elevation affecting > baked goods! My oven is also hot, I did need to get an oven thermometer, > and I when I bake, I adjust it accordingly. The gluten-free and egg-free > thing is just another adjustment to make, I suppose. I am hearing on this > list that I should try for now to do smaller items such as muffins, rolls, > cupcakes, rather than loaves. > > Thank you all for the input! > > Jill > > --- On Wed, 4/1/09, Karen <kokomomo1 <kokomomo1%40netzero.com>> > wrote: > > Karen <kokomomo1 <kokomomo1%40netzero.com>> > pizza suggestion was Re: Sub for soy flour > To: <%40> > Wednesday, April 1, 2009, 9:50 AM > > > Vegan-and-Gluten- Free@ .com, Jill <steele_family_ > 81230 > wrote: > > > > The problem I have had, which I have read is common, is that baked items, > whether cake or pancakes, seem to stay wet or gummy in the middle. Would > cast iron help with that? > > I had this problem as well. Two things to consider: > > 1. what is the elevation of the place where you live? If you are living in > a place that is considered " high altitude " you will have to cook at a higher > temp and/or for a longer time. If something tastes good but does not seem to > be done at the time called for in the recipe, this may be the problem. > > 2. My oven was not cooking at the correct temperatures. I bought an > inexpensive oven thermometer, about $9 at K-mart. I found that when I set my > oven temp at 350 degrees, it only heated to 300. So, I had to experiment > with the settings to get the oven to the correct temps. > > These two things can sabotage your baking attempts. Now that I have figured > out how my oven heats, my baked goods come out much better. > > I am still working on the high altitude thing--I live for 6 months of the > year at the North Rim of the Grand Canyon for my job, which is at almost > 9,000 feet. The other 6 months I am at approximately 1,500 feet elevation. I > have had to learn how to bake for both places. > > I hope this helps someone. > > karen in Arizona > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2009 Report Share Posted April 1, 2009 Also try letting the baked goods cool before cutting into them. Even pizza and pancakes, let them sit a few minutes before serving/cutting as the gf products need to set up a bit. For pancakes, lower temp, cook slower as they need time to cook through. The pan with holes for pizza has worked best for me. It's extra hassle and messy, but I end up with a nice crispy crust baked through. Subbing eggs can pose a lot of difficulties in baking as the moisture content can end up destroying the product. If the dough is too wet and sticky, add some more flour to it. If it's too wet it won't bake though. In most cases, smaller is better! Mini loaves, cupcakes, etc. These are tips I've learned. Also, don't try to bake if your feeling lazy, impatient or frustrated because your just going to end up agitating yourself more! When all else fails, make yourself a fruit smoothie! It's hard to mess up and it's a nice treat to sooth your frustrations! lol On Wed, Apr 1, 2009 at 12:29 PM, Sally Parrott Ashbrook < sally.parrott wrote: > Yes, even gf brownies baked in mini-muffin tins or regular muffin tins > tend > to come out better than whole pans, for many recipes. And it's a boon for > those of us who like the crusty edges, plus you have a ready-made portion. > > > Sally > > > On Wed, Apr 1, 2009 at 12:16 PM, Jill <steele_family_81230<steele_family_81230%40>> > wrote: > > > Thanks, Karen! > > > > I live in Gunnison, CO, at 7700 feet altitude. Having moved here from NY, > > almost 18 years ago, I know you are right about the elevation affecting > > baked goods! My oven is also hot, I did need to get an oven thermometer, > > and I when I bake, I adjust it accordingly. The gluten-free and egg-free > > thing is just another adjustment to make, I suppose. I am hearing on this > > list that I should try for now to do smaller items such as muffins, > rolls, > > cupcakes, rather than loaves. > > > > Thank you all for the input! > > > > Jill > > > > --- On Wed, 4/1/09, Karen <kokomomo1<kokomomo1%40netzero.com><kokomomo1% > 40netzero.com>> > > wrote: > > > > Karen <kokomomo1 <kokomomo1%40netzero.com> <kokomomo1% > 40netzero.com>> > > pizza suggestion was Re: Sub for soy > flour > > To: <%40> > <%40> > > Wednesday, April 1, 2009, 9:50 AM > > > > > > Vegan-and-Gluten- Free@ .com, Jill <steele_family_ > > 81230 > wrote: > > > > > > The problem I have had, which I have read is common, is that baked > items, > > whether cake or pancakes, seem to stay wet or gummy in the middle. Would > > cast iron help with that? > > > > I had this problem as well. Two things to consider: > > > > 1. what is the elevation of the place where you live? If you are living > in > > a place that is considered " high altitude " you will have to cook at a > higher > > temp and/or for a longer time. If something tastes good but does not seem > to > > be done at the time called for in the recipe, this may be the problem. > > > > 2. My oven was not cooking at the correct temperatures. I bought an > > inexpensive oven thermometer, about $9 at K-mart. I found that when I set > my > > oven temp at 350 degrees, it only heated to 300. So, I had to experiment > > with the settings to get the oven to the correct temps. > > > > These two things can sabotage your baking attempts. Now that I have > figured > > out how my oven heats, my baked goods come out much better. > > > > I am still working on the high altitude thing--I live for 6 months of the > > year at the North Rim of the Grand Canyon for my job, which is at almost > > 9,000 feet. The other 6 months I am at approximately 1,500 feet > elevation. I > > have had to learn how to bake for both places. > > > > I hope this helps someone. > > > > karen in Arizona > > > > Quote Link to comment Share on other sites More sharing options...
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