Guest guest Posted July 10, 2006 Report Share Posted July 10, 2006 Hi Sheelah, Did you use a recipe specifically for GF flours or did you convert a recipe for regular wheat flour ? Often converting a regular recipe to GF takes a little extra tweaking. If you used a liquid sweetener did you reduce the liquid in the recipe accordingly ? If you could post the recipe you used someone may be able to offer some advice. I normally bake my muffins for 35 minutes at 350 F, but I have never used agave. Alternatively, we do have heaps of recipes for muffins in our " Files " section. Kim. , " sheelah " <aubysmas wrote: > > Hey all. I'm new at this gluten-free thing. I have been vegan for > years and am also trying to use less sugar.. > I just made some chocolate chip muffins and used a combination of > potato flour and millet flour and agave for the sweetner. > They didn't rise at all (I added extra baking powder with the flour) > and the tops and bottoms were burned. The recipe called for 30 > minutes and i read that wheat free flours take even longer. It was > just barely 30 minutes yet they were burned. The middles were tasty > but a little undercooked. > Any ideas? I am deterimned to get this down as i can't afford to > special order gluten free products and i'm a baker at heart..i also > can't afford to keep eating gluten..Any ideas would be extremely > appreciated. > Thank you. > Sheelah > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2006 Report Share Posted July 17, 2006 It's doubtful that using a lot of potato flour in a baking recipe will turn out well (if you used potato starch, that is an entirely different thing - it is all starch, not heavy powdered whole potatoes). Try using brown rice flour, sorghum flour and some tapica starch (the millet is fine, as is amaranth, corn or quinoa - but all will add a lot of flavor and should not total more than 1/2 the flour mix). You also need about 1/2 tsp of xanthan gum/cup of flour (guar gum or a vegan gelatin will work, in about same ratios). Also, try turning the oven down 25 degrees -- that helps with burning. Of course, you'll get the best results with a recipe that has been tested by others. > > > Hey all. I'm new at this gluten-free thing. I have been vegan for > years and am also trying to use less sugar.. > I just made some chocolate chip muffins and used a combination of > potato flour and millet flour and agave for the sweetner. > They didn't rise at all (I added extra baking powder with the flour) > and the tops and bottoms were burned. The recipe called for 30 > minutes and i read that wheat free flours take even longer. It was > just barely 30 minutes yet they were burned. --- [This E-mail scanned for viruses by Declude EVA] Quote Link to comment Share on other sites More sharing options...
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