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Wheatfreeleeshy

Member Since 29 Jan 2010
Offline Last Active Jan 14 2014 04:31 PM
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Topics I've Started

Muffin Baking Problem - Batter Around Fruit Doesn't Cook

05 January 2014 - 08:48 PM

Hi guys! I love muffins with fresh fruit in them but I'm having trouble with the batter surrounding certain fruits not cooking. For instance I made bran flax muffins with blueberries, cranberries & diced mango. There were little pockets of raw dough surrounding the mango (but not the berries). For the next batch I tried freezing the mango before adding to the batter but that made it worse. I really want to make some peach muffins but I don't want to go through all that time, energy & money only to have to throw them out!
Thanks much!!

How To Create A Whole-Wheat/wheat-Bran Taste

04 September 2013 - 08:43 PM

Hiya! I'm creating a bran muffin recipe and the first batch turned out pretty darn good. I'd like to try to give them a little more of a dark whole wheat/wheat bran flavor...any suggestions please?

One bread recipe I found that said it had a whole-wheat taste had a little bit of cocoa powder in it. Does anyone know if that really gives more wheat-like flavor? I'd never have thought to do that and don't want to ruin a whole batch of muffins if it's not true!

Here's my recipe:

Berry Bran Muffins
350g whole grain flour mix (245g whole grains: 90g oat bran, 90g buckwheat, 40g sorghum, 25g almond meal + 105g starch: 50g potato, 40g tapioca, 15g cornstarch)
2 Tbsp flax seeds, finely ground
1/2 tsp baking soda
1/4 tsp baking powder
85g coconut palm sugar
1 tsp sea salt
2 extra large eggs
300 grams buttermilk
1/2 tsp apple cider vinegar 
100 grams butter, melted
1/2 tsp orange zest
2 Tbsp molasses
3/4 cup blueberries
3/4 cup dried cranberries, rehydrated

Thanks much!!

Montina Flour? Want To Add More "wheat" Flavor To Bran Muffins

12 August 2013 - 12:56 PM

Anyone know where to buy Montina flour? I can't find it anywhere! I created some mango-blueberry-cranberry bran muffins that came out really delicious but I want to see if I can add a little more whole wheat/wheat bran flavor. I heard that Montina is a great way to do that. Any help would be very much appreciated!!

Help Refining My Gingersnap Recipe

16 February 2013 - 03:17 AM

Hi guys!
I love gingersnaps but have never found any in stores that are to my liking. I like them very gingery, moderately spiced with a nice molasses undertone but not very sweet. I started creating my own recipe, parsing together different recipes I found online and adding my own twist. I've gotten the flavor down now but I'm still having a little trouble with the flour mixture so I'm hoping to get to some help from my online baking buddies!

I started with just Pamela's Baking Mix as my base and the cookies came out too heavy & dense.

Then I came across Gluten Free Girl's recipe that called for Featherlight Flour Mix: equal parts white rice flour, tapioca starch & cornstarch. In case these measurements are helpful, for 3 3/4 cups flour mix it called for 2 tsp apple cider vinegar, 1 1/2 tsp baking soda and 1 tsp xanthan gum. This batch came out much lighter but with these problems: a chew to the crispness as if they're stale, starchy/floury aftertaste/texture, big air pockets inside.

The next batch I made with part Featherlight Flour, part Pamela's and it came out with a much better texture. Still light but with more body, with the slightly crumbly crunch I was looking for. I recently bought some new flours/starches and I would like to make the recipe out of those, instead of mixing and matching. I now have...
Sorghum
Tapioca
Cornstarch
Almond meal (not flour)
What amount of each would you use if you were making my recipe? Thanks!! And here it is...

1 c butter
2/3 cup sugar
2 eggs
1/2 c Barbados + 1/4 c Blackstrap molasses
1 1/2 tsp vanilla
1 1/2 tsp apple cider vinegar
1/4 c fresh ginger, grated
2 3/4 c Featherlight Flour mix + 1 c Pamela's
3/4 tsp xanthan gum 
1 tsp baking soda 
1 heaping Tbl ground ginger 
1 tsp pumpkin pie spice 
1 tsp cinnamon 
1/2 tsp ground cloves 
2/3 c candied ginger, minced 

Rubbery From-Scratch Cobbler Topping. Newbie, Please Help!

29 January 2013 - 07:58 PM

Hi! Boy am I relieved to have found this forum. I need help! I just started playing with baking totally from scratch (no mixes) and decided to attempt cobbler topping. Even though I thought I did everything according to the recipe and ratio instructions online - from reputable sources like gluten-free Goddess - it did not come out at all like I'd hoped. What I was picturing was crisp/crumbly on the outside and soft/tender in the middle. It came out kind of dense and very rubbery/gummy. We all know how time consuming and expensive these experiments are and I'm also dealing with severe chronic Lyme so I can't just whip up another batch. Any help would be really appreciated!

I haven't been able to bake in a long time and really missed it. Then I discovered that if I break recipes into segments, over a few days, and do a lot of the work from bed I can do a project once in awhile! It's such a joy for me. But each project is such a production I can't do more than one every month or 2. So I really want to maximize my efforts and get a recipe as good as I can before I put all that precious energy in. Sorry for the long story, just wanted you to understand my world a little :-) 

So here's what happened (if anyone's still reading ;-))... I found gluten-free Goddess' cobbler recipe and was going to basically follow that, using the flours & starches I had on hand. There's also an article on her blog that describes how to make your own flour blend, what ratios to use, etc. She says 40% whole grain and 60% starches and gives a list of what falls into which category. But, her cobbler recipe did not match this ratio so I wasn't sure which to follow! I ended up going by the 40-60 rule. I also decided to bake the topping separately from the fruit because I've had trouble in the past with it getting soggy after a couple days.

Topping recipe I created following the "rule":

40% sorghum and almond meal
60% tapioca starch and cornstarch 
So for flour mix, used:
1/2 c sorghum & 3 Tbl almond and 1 c tapioca & 2 Tbl cornstarch
1/2 c coconut palm sugar
1/2 tsp salt
1 tsp xanthan gum
1 3/4 tsp baking powder
1/3 tsp baking soda
1/2 c butter, cubed
1 egg
Splash vanilla
1 c milk 

I mixed dry ingredients together, cut in butter using food processor. Separately whipped egg, added vanilla and milk. Stirred all together til just combined. Batter was wetter than expected, sort of between biscuit dough & pancake batter. Poured into 9x13 and baked at 350 til done.

Now here's her original recipe (which doesn't follow 40-60 rule):
1 cup sorghum flour or brown rice flour
1/2 cup almond meal 
1/2 cup tapioca starch 
1/2 teaspoon fine sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons xanthan gum
1/2 cup organic cane sugar 
1/2 teaspoon bourbon vanilla extract
6 tablespoons of light olive oil or melted vegan butter spread
1 egg replacer (I used Ener-G Egg Replacer)
1 1/4 to 1 1/2 cups unsweetened So Delicious Coconut Milk, or hemp, almond, or rice milk

Thanks so much for your help!! I really appreciate any and all input :-D