Celiac.com Sponsor (A1):


Join eNewsletter


Celiac.com Sponsor (A1-m):



Join eNewsletter

Archived

This topic is now archived and is closed to further replies.

Katydid

Convection Ovens

Recommended Posts

I'll be shopping for a new stove/oven soon and wonder if anyone has any input info on a convection oven.

My husband seems to think it would be best for gluten free baking (like he would know) I do a terrific amount of baking so I wouldn't mind going the extra $ if convection would be better.

Kay

Share this post


Link to post
Share on other sites

Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8):


better for gluten free specifically? meh. better for baking in general? yeah, a bit. the fan distributes the heat more evenly, so you don't get hot/cold spots. it also means that you should set it to a lower temperature (15-25F lower) than recipes generally state.


Tiffany aka "Have I Mentioned Chocolate Lately?"

Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy

G.F. - September 2003; C.F. - July 2004

Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me

Bellevue, WA

Share this post


Link to post
Share on other sites

My new stove can cook either convection or regular, but I always use the convection part. It works great for everything. I do agree that you need a slightly lower temperature, or less time with some things. It is a matter of trial and error. I bake my own bread using Bob's Red Mill mix and bake it in four small pans for 30 minutes. It turns out nice, and surely better than what you can get already made, especially that Energy stuff which tastes and feels like sawdust. Barbara

Share this post


Link to post
Share on other sites

i always use convection when i am baking. I think that regular doesn't distribute the heat properly and there are weird spots that aren't as cooked as others. I would splurge and go for the convection, a little extra money, but i think that food tastes better when cooked with convection


Molly

Share this post


Link to post
Share on other sites