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      Frequently Asked Questions About Celiac Disease   09/30/2015

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A Baking Failure
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18 posts in this topic

I tried baking muffins that I've made before that turned out good then, but used almond flour this time instead of a gluten-free flour mix.

They ended up flat and ugly and not done in the middle but crispy on the top. I pouted and ate one.

I was astonished to see that DP polished one off out of the muffin tin. I questioned him about it, whether or not I should throw them out or save them. He told me to save them, "they're good" and said "Babe, not everything is going to taste like a Hostess Cupcake."

Guess I'll keep him and the muffins. :D

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Did you let it cool completely before you ate it? Nut flours must go through a setting phase as they cool or it's a mushy mess.

I've found almond flour recipes to be very different from regular gluten-free recipes. Have you looked at Elana's Pantry, at her recipes?

Yeah. Keep him :).

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The recipe was from Elana's Pantry, but I adapted it to use the fruit I had on hand, and I figured muffins would be better than bread since I didn't have the right loaf pan. I reduced cooking time accordingly, and didn't add the cool down time. Thanks for the tips! (Including keeping DP.) B)

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I've found I have to cook her recipes at least 5 minutes more, on average. Don't know if it's my oven or taste preference. One I cooked 30 minutes more, I swear.

Her recipes can be finicky if you change something. Moisture levels, especially.

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That explains things. I let all ingredients come to room temperature before starting the muffins (other posters on Elana's site recommended that, but I used a fruit with more liquid). Maybe if I strain the pureed papaya in cheescloth or used part banana and papaya her recipe would work. Maybe I just had dumb luck the first time, but those muffins were great. I like the idea of protein fruit muffins.

I'll try reducing the liquid and increasing cook time next time I try making the muffins. The only other thing is I mixed it up by hand vs. in a food processor, maybe that affects the outcome? I mixed the liquid ingredients separately and added it to the dry ingredients. Her recipe says to place them all in a food proceesor. I don't have one and I remembered Aunt Fanny always saying that a cake tastes best when mixed by hand. So even though my muffins weren't spectacular, I got to remember Aunt Fanny and have some ideas for my next go around, thanks for your input.

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If it was a coconut recipe I'd do it in the blender, if that's the recipe.

For almond flour I put it in the mixer. Also, make sure you use a superfine blanched almond flour. BRM is coarser and supposedly produces failures.

I found the more you mix almond flour the fluffier it gets. I actually get a kick out of running my fingers through it. I doubt you could over mix it.

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BRM is coarser and supposedly produces failures.

BRM is the WORST! Though you may be able to grind it down more...not sure. It's too expensive for me to try. I go to TJ's and get their almond meal at 3.99/lb.

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BRM is the WORST! Though you may be able to grind it down more...not sure. It's too expensive for me to try. I go to TJ's and get their almond meal at 3.99/lb.

Almond meal is actually too course for Elana's Pantey recipes. You need flour, which is a finer grind.

Just in case you want to try :).

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Almond meal is actually too course for Elana's Pantey recipes. You need flour, which is a finer grind.

Just in case you want to try :).

I've made her stuff with almond meal. Turned out fine. I spent the money and bought Honeyville and then tried TJ's. Same results.

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I've made her stuff with almond meal. Turned out fine. I spent the money and bought Honeyville and then tried TJ's. Same results.

That's interesting since she's adamant about that point. I buy tj's almond meal, also, and there is a definite difference in the two.

I may try it some time. I buy the JK Gourmet brand of almond flour.

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Yes, she most definitely is! I noticed that, too. That's why I ordered the Honeyville. IDK, maybe it's just me. I will say that I've only made a few of her recipes, and I generally change them to suit my purposes. I'm not a huge fan of all that agave.

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Yes, she most definitely is! I noticed that, too. That's why I ordered the Honeyville. IDK, maybe it's just me. I will say that I've only made a few of her recipes, and I generally change them to suit my purposes. I'm not a huge fan of all that agave.

I don't use the agave. I usually use honey.

Her online recipes have evolved, too. She uses different sweeteners in some of them. I'm trying to get into Stevia bit cant convince myself to take the leap.

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I don't use the agave. I usually use honey.

Her online recipes have evolved, too. She uses different sweeteners in some of them. I'm trying to get into Stevia bit cant convince myself to take the leap.

I noticed that she is using different sweeteners. I can't stand stevia, though I wish I liked it. I generally use honey, too.

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Stevia bit cant convince myself to take the leap.

I can never figure out how to use Stevia in baking. How do you make up for the bulk of the sugar?

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I can never figure out how to use Stevia in baking. How do you make up for the bulk of the sugar?

I've only seen it used in nut and coconut recipes. And a bean flour recipe. The other ingredients make up the bulk. I don't know how you'd adapt a traditional recipe.

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I've only seen it used in nut and coconut recipes. And a bean flour recipe. The other ingredients make up the bulk. I don't know how you'd adapt a traditional recipe.

I've never used it. But Carrie who writes http://www.gingerlemongirl.blogspot.com/ uses stevia a lot since she can't do sugar. I'm not sure if she has many recipes out yet, but you could probably look into her blog and see if she has written about it.

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I got a quart of local honey for $16, and it's really good. I see stevia at the local farmers market frequent B):) ly, but have never puchased it. It's really easy to grow herbs where I live...maybe I'll get Stevia next time I go there. Mushroom, I have no idea how to replace the consistency of sugar in a recipe.

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If it was a coconut recipe I'd do it in the blender, if that's the recipe.

For almond flour I put it in the mixer. Also, make sure you use a superfine blanched almond flour. BRM is coarser and supposedly produces failures.

I found the more you mix almond flour the fluffier it gets. I actually get a kick out of running my fingers through it. I doubt you could over mix it.

That helps, thanks! I'll give it a whirl next time.

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