Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Muffins Burning
0

9 posts in this topic

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).

0

Share this post


Link to post
Share on other sites


Ads by Google:

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.

0

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

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! :)

0

Share this post


Link to post
Share on other sites




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.

0

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

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!

0

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,655
    • Total Posts
      921,622
  • Topics

  • Posts

    • Below is copied & pasted from this thread:   My celiac doctor is Dr. Syed Jafri, in Webster, TX (just south of Houston -- basically the Clear Lake City area), saved my LIFE.  I would recommend him to the whole, entire world.  I was desperately ill, and am still struggling, and he's a wonderful, sweet man who listens and is very proactive in helping you solve whatever problems you're having.  I wish all doctors were like him.  I have to fight and struggle with too many doctors to just listen to me and what I live with, day in and day out.  He's not like that.  Good luck to you.     There are recommendations on this thread too:  
    • I never worried about cross contamination because i was originally told i was just intolerant. after going gluten free i felt so much better up until this last march. dairy and fructose have been giving me problems but both lactose and fructose test came back negative.  this is what my gi doctor emailed me today 
    • Any place you know of to find more info? Seems like I am still in so much pain/bloat, I am not even sure if I would pick the right 5 foods!
    • Don't freak out worrying about other maladies yet. You would be absolutely amazed at the things that can/will resolve on the gluten free diet. Some take longer than others -- neurological seem to take the longest for most people but really, I guarantee, there will be things you had no idea or expectation of resolving will. There were tons for me and then there were things I sort of "woke up one day" & said, "hey, that's gone and that & that & that". Other, larger things had taken my attention so I hadn't paid attention to the smaller things until...... On the other hand, not everything is related to celiac but I bet you wouldn't find a handful of celiacs who didn't say something very similar to what I said above. Yes, thyroid problems are common with celiac but I'll also tell you there are/have been people on here who were hypothyroid before dx but after being gluten-free for a while they actually went back to normal thyroid numbers. My husband is one (yes, we both are celiac - it happens). He was on synthroid for 20 years or more. Guess what? He's not on it anymore. We've had his thyroid panel done several times since about a year gluten-free & he is no longer hypothyroid. 
    • Yes please, that'd be awesome Having a fun time trying to reply on my phone due to broken screen but will be back on tomorrow after results of doctor appointment to get to the bottom of why they've given me seemingly wrong advice re: next steps. Yup I'll admit to pity, anger, frustration and outright fear, been through the mill of emotions in this first week that's for sure. One thing before I go for that; back when I was self-diagnosing I wanted a full thyroid panel (T3, T4 etc.) and also ESR & CRP checks for vasculitis and similar maladies. Now it seems from my reading they can often follow celiac so my worry level of those has gone up a notch, more blood tests ahoy it seems? Main reason for worrying about those is the nearly constant tight / tender head I have at the moment. Top and sides of scalp. Could be the stress tensing the shoulders and occipital muscles at back of head but after the celiac diagnosis being missed I'm fearful of anything else being missed. Did anyone else have this tight head feeling at the start? Feels like the skin is being pulled inwards, sometimes goes down for a few minutes here and there and gets worse when sitting I think. I see the term "brain fog" a lot but luckily don't seem to have too much of that at present, this is more a physical sensation.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      61,655
    • Most Online
      3,093

    Newest Member
    bentcreekmom
    Joined