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Probs With Fenster's Bake Times

IAtodd

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IAtodd Rookie
IAtodd
Posted

We've attempted Carol Fenster's (1000 gluten-free recipes) corn bread recipe several times and have found that to get anything resembling a fully baked product, we have to bake it for 45 minutes rather than 25, and our first attempt with the white cake was woefully underbaked even after baking it for far longer that the instructed amount of time. Our over is new and its temp is accurate (so that's not the issue), and we were using gray teflon cake pans for the cake and a cast iron skillet (the first several times), a pyrex pie plate (I think), and the gray teflon bake pan (tonight only... the one that was closest to fully baked at 45 minutes). The bake times for her other recipes seem to be pretty close, so I thought I'd check on the forum to see whether anyone has any suggestions for us or can at least corroborate our observations.

Thanks in advance!

IAtodd

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Wonka Apprentice
Wonka
Posted

I haven't tried either of these recipes, so I don't know if the advice I am giving you is applicable. We have a fair degree of humidity here and I had difficulty with many recipes for a long time. I now try a recipe as written, if I have a baking time problem or a collapsing problem I will remove 3 Tbsp of the liquid portion of the recipe and try again (and bake for about 5 minutes longer than the recipe called for). Usually that solves the problem.

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