Baked Goods Fall After Baking
Posted 16 May 2012 - 06:56 AM
I was never a baker before, so have little experience on the non-gluten-free side.
Posted 16 May 2012 - 08:45 AM
I find with some yeast bread that they are more stable if the are alllowed a slower rise. I have one recipe that if I heat the oven on low a few min. and turn it off and let the buns rise in the oven, they rise too fast and become unstable. If I set them on the back burner where the heat more gently comes through, they rise slower and don't fall later.
Sometimes gluten-free baked goods(non-yeast) need a few extra minutes beyond the point where we think they are done. If we take them out too soon they will fall.
Son: ADHD '06,
neg. CELIAC PANEL 5/07
ALLERGY: "positive" blood and skin tests to wheat, which triggers his eczema '08
ENTEROLAB testing: elevated Fecal Anti-tissue Transglutaminase IgA Dec. '08
other food allergies
Posted 16 May 2012 - 09:58 AM
Posted 17 May 2012 - 03:45 PM
I never liked bread anyway.....
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