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Muffins Burning


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8 replies to this topic

#1 Minette

 
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Posted 11 July 2012 - 08:10 AM

I'm not a big baker, but both my kids like muffins, so I bake them fairly regularly. So far the only gluten-free recipe I've tried is the banana bread on the package of BRM all-purpose baking flour. I just put it in muffin cups and bake until the tops brown (about 18 minutes).

They taste fine, but the muffins always burn on the bottom. Is this a known issue with gluten-free flours, or do you think it's just something about my oven (or my muffin tins)?

ETA: I should mention, if it matters, that I live at high altitude (~5400 feet).
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#2 raea2002

 
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Posted 11 July 2012 - 08:37 AM

I bake all the time! ESPECIALLY MUFFINS! My muffings used to burn on the bottom but, if you have a dark pan you need to reduce the temp by 25 degrees. I have found the best muffin tin is actually the Pampered Chef stone muffin. I use it all the time and they turn out GREAT. I usually bake from scratch. there are a lot of good recipies out there. My favorate is the blueberry muffins from Deliciously gluten-free by Elizabeth Hasselbeck. Hope that helps.
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#3 Mizzo

 
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Posted 11 July 2012 - 08:45 AM

I'm not a big baker, but both my kids like muffins, so I bake them fairly regularly. So far the only gluten-free recipe I've tried is the banana bread on the package of BRM all-purpose baking flour. I just put it in muffin cups and bake until the tops brown (about 18 minutes).

They taste fine, but the muffins always burn on the bottom. Is this a known issue with gluten-free flours, or do you think it's just something about my oven (or my muffin tins)?

ETA: I should mention, if it matters, that I live at high altitude (~5400 feet).


I have had the exact same experience and have learned to reduce oven temp by 20+ degrees as well. I also switched to non-dark muffin pans.
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#4 genieb

 
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Posted 11 July 2012 - 09:36 AM

You might be over baking them. Many of the gluten free flours do not produce a nicely browned finished product. In face somethings things turn out quite white. So next time check for doneness rather than relying on time or browning and see what happens.
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#5 missmellie

 
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Posted 11 July 2012 - 09:59 AM

A lot depends on the muffin pan itself, the temp of the oven, and where in the oven you place the muffin pan. Please try placing a flat pan (like a cookie sheet) directly under your muffin pan, and place them in the middle of the oven. You might need to raise the shelf. Others have already suggested turning down the temp just a bit. Good luck! :)
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Miss Mellie

Aug. 2010 IgA+ Gliadin; IgA+ Casein; IgA+ Egg; IgA+ Soy.
Sept. 2010 IgG+ for cow's milk, peach, yeast, chili pepper, egg white & yolk, lentil, soy, cola nut, coriander/cumin/dill, nutmeg/peppercorn, sesame seed, turkey, and wheat


Hypothyroidism, arthritis, GERD, overweight, chronic sleeping issues

#6 Ginsou

 
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Posted 11 July 2012 - 10:57 AM

Do you use paper liners in your pan? I live at 4000 ft. and have not had any problem with any gluten free products burning, including muffins. I always use liners, just a habit. Perhaps your muffins were too close to the bottom of the oven...a middle rack should be used. I'd also try a different recipe...perhaps the recipe you used just wasn't meant to be. King Arthur muffins...especially blueberry ones....have my unsuspecting neighbors raving...they have no idea they are gluten free.They were baked at 375 degrees.
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#7 Adalaide

 
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    It needs to be about 20% cooler.

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Posted 11 July 2012 - 01:55 PM

Meh... it's probably just you. :lol: I can't believe everyone else passed that one up.

Seriously though, I burn all my muffins (gluten free and otherwise) if I don't use paper cups for them. I'm not super high here, we're at 3000 and some odd feet. Just enough to make things mildly wonky but not like you have to deal with I'm sure. Since there is such a serious problem with them getting beauteous on top I like to make a crumb topping for muffins to fake awesomeness with.
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#8 Minette

 
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Posted 11 July 2012 - 02:56 PM

I do use paper cups (which is handy because the paper sticks to the burned part and it pulls right off ;) ). But yes, my muffin tins are dark. I think I generally put them on the middle rack, but I'll try reducing the temp and/or setting them on a baking sheet.

I also didn't know that gluten-free flours don't brown as well. The muffins do brown, and they don't seem overcooked on the inside, just the bottom. But maybe I'll reduce the cooking time a tad too.

I would like to try other recipes and/or baking from scratch, but hubby bought me two enormous bags of BRM at Costco and I feel duty-bound to use them before I start investing in 10 different types of flour. However, I'm sure there are other things one can do with BRM besides the recipe printed on the bag. :D

Thanks everyone!
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#9 Adalaide

 
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    It needs to be about 20% cooler.

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Posted 11 July 2012 - 04:39 PM

Enormous bags you say? At Costco? I've mostly ignored what is in the aisle full of baking stuff but I'm going to have to peel my eyes the next time I'm there. I'm sure my husband will have a heart attack at the price but he'll just have to get over it.
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"You don't look sick or anything"

"Well you don't look stupid, looks can be deceiving."

 

Celiac DX Dec 2012

CRPS DX March 2014





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