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Why Do My Batters Get So Thick?

emcmaster

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emcmaster Collaborator
emcmaster
Posted

Hey everyone -

I've noticed, pretty much since the beginning of baking gluten-free, that after mixing my batters (pancakes and waffles specifically), if I don't pour immediately, they get really thick. I suspect that it is the guar gum, but I don't ever add more than the recipe calls for. I usually end up adding about 4 times the amount of milk the recipe calls for to thin it out again.... which I'm sure messes with the flavor balance.

Any ideas?

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tarnalberry Community Regular
tarnalberry
Posted

you do need to pour them fairly quickly... what kind of flours are you using? some of them can absorb a *lot* of liquid. humidity variation and other substitutions may make a difference. the guar gum probably isn't helping. :( you might try adding not just milk but other liquid as well - oil perhaps? and cinnamon! (ok, maybe that's just me :) )

emcmaster Collaborator
emcmaster
Posted
  • Author

Hi Tiffany,

It pretty much happens with any flours I'm using - tapioca, rice & potato starches, and white/brown rice. I think that I let them sit too long... should I wait to add the guar until right before I pour? I do use oil.

Thanks!

plantime Contributor
plantime
Posted

If you're using any potato flour, it will suck up the liquid. I only make a small amount of batter at a time, since it has to be used right away.

larry mac Enthusiast
larry mac
Posted
Hey everyone -

I've noticed, pretty much since the beginning of baking gluten-free, that after mixing my batters (pancakes and waffles specifically), if I don't pour immediately, they get really thick. I suspect that it is the guar gum, but I don't ever add more than the recipe calls for. I usually end up adding about 4 times the amount of milk the recipe calls for to thin it out again.... which I'm sure messes with the flavor balance.

Any ideas?

Same thing here. With some recipes I've had to add a lot more liquid. And not sure it neccessarily has anything to do with letting it sit too long either. There's no way I could have used some of these mixes without thinning down considerably. Although I have some guar gum, I've never used it, only zanthan gum, and I've had the same problem as you. plantime mentioned potato flour, but I've used it in every recipe (and much more than is common), and only some recipes have been a problem, so I don't think that is a constant. I think tarnalberry may be on to something with the "substitutions". Not everyone has all the different flours that are called for in every recipe (I had to install extra shelves in my pantry just to hold all of the flours, starches, and ingredients I've accumulated in the last month, and I just now finally found sorghum!). There are so many combinations of flours in so many different ratios, that it's probably a crapshoot sometimes. It's just so different than regular wheat recipes. Do you think another variable might be the cookbook authors themselves. These guys probably aren't Julia Stiles. Some may be just working in their kitchen (except Bette Hagman, who apparently has whole teams all over the country volunteering to work tirelessly for her testing her recipes). They don't have the resources that Betty Crocker or Pillsburry would have.

Since we mentioned substitutions, have ya ever noticed someone posting a fantabulous recipe, and then everyone trying it and saying "yeah, it was really great, and oh, by the way, I used this instead of that, or that instead of this, and nobody followed the actual recipe at all! It's now a whole different recipe. Not trying to start anything, just making an observation, and thought it was amusing. I'm sorry if I'm bad, finding some things funny.

The only thing I know to do, is use what you learn by experience. If it looks too thick, add tepid water, if it looks too thin, add a dry ingredient, something fairly innocuous, not a gritty flour or more gum. Next time you use that same exact recipe, you'll already know to add much more liquid (make a note on the recipe).

It's a learning curve. Takes a little time and a lot of effort. Gotta pays your dues. lm

(ps, tarnalberry, what does cinnamon do?)

TinkerbellSwt Collaborator
TinkerbellSwt
Posted

I actually make a normal amount of batter, which is wayyy too much for me and my son. I save the rest in the fridge for the next day, and i just add a bit of milk to thin it out some before using it. especially making waffles, that stuff is as thick as paste.

It works well here if you can have milk.

tarnalberry Community Regular
tarnalberry
Posted

Any pancake mix I've used - or my husband has used - has thickened considerably if it sits for more than five minutes or so. (Depends on the flours used.) The Namaste mix I use has a little gum in it, but I think the gum may be part of it, because the recipes I use that don't have any don't do that - some things absorb more liquid than others.)

As for cinnamon - I just like putting vanilla and cinnamon in my pancakes. :)

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larry mac Enthusiast
larry mac
Posted
As for cinnamon - I just like putting vanilla and cinnamon in my pancakes. :)

Cinnamon is good, cinnamon is our friend! lm

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