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jenngolightly

High Altitude Baking Modifications

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When I used to bake "regular" bread, cookies, and cake, I had to alter the ingredients to compensate for Denver's high altitude. If I didn't, the final product turned out undercooked or dense on the inside. Usually I decreased the wet stuff and added a tbsp or so of flour (this was to pre-packaged goodies, not homemade).

Does this work for gluten-free baking as well? I keep reading that gluten-free baking is dense regardless, so do I forgo any high-altitude adjustments?

Help?

Jenn


Jenn

dx celiac 9/2007: gluten-free 9/2007

corn intolerant: corn-free 5/2010

nut allergy: nut-free 8/2010

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Hi! I'm in Denver, too and I've wondered about this also. I haven't done much baking since DD was dxd, but I have made banana bread using Pamela's baking mix. The recipe called for 2/3c flour + 1TBSP baking soda + 1TBSP baking powder. I've never adjusted it for high altitude, but I did use 3 cups of baking mix (since the baking soda and baking powder is already in Pamela's. It turned out great.

I'd say if your stuff isn't turning out how you'd like, I'd add a tad more of the main flour you are using.

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