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Baking Times

Diane-in-FL

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Diane-in-FL Explorer
Diane-in-FL
Posted

Does anyone know why the baking times for things made with gluten-free flours are less than what the recipes say. On average, when I "convert" a recipe by substituting Bob's Red Mill gluten-free All-Purpose Flour for regular floor, I have to watch carefully and usually reduce the time by 10 minutes. My oven is spot on, so I'm sure it's not an oven issue. I don't mind being more careful and checking to see if things are done more often.......just curious if anyone else has found this to be true. Thanks. (Got brownies cooling as I type this.) :)

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celiac-mommy Collaborator
celiac-mommy
Posted

I use the time stated in a recipe when I convert it. I don't usually have any problems.

Diane-in-FL Explorer
Diane-in-FL
Posted
  • Author

Hmmm....maybe I need a new oven thermometer. ;)

sa1937 Community Regular
sa1937
Posted

I find it works best to set my oven 25

mushroom Proficient
mushroom
Posted

There is a warning on the dark-coloured nonstick pans that you need to reduce baking time or temperature.

Takala Enthusiast
Takala
Posted

A lot of gluten free flour substitutes such as seed or nut meals need to cook at either a lower temperature or they will burn if you go the full recommended time.

This is common with a lot of the loaf breads. Have to do them slower, with maybe the oven turned down to 25

Diane-in-FL Explorer
Diane-in-FL
Posted
  • Author

Thanks guys! I'll try setting the oven 25* lower next time. :)

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AngieH Newbie
AngieH
Posted

Does anyone know why the baking times for things made with gluten-free flours are less than what the recipes say. On average, when I "convert" a recipe by substituting Bob's Red Mill gluten-free All-Purpose Flour for regular floor, I have to watch carefully and usually reduce the time by 10 minutes. My oven is spot on, so I'm sure it's not an oven issue. I don't mind being more careful and checking to see if things are done more often.......just curious if anyone else has found this to be true. Thanks. (Got brownies cooling as I type this.) :)

Yes, I've found baking times vary. A lot of factors can cause problems in baking, things like altitude, weather, humidity, the type of baking pan you use ---glass or metal. The best thing I found is to experiment. My next best trick is I always insert a toothpick to test for doneness. If it comes out with batter, I keep cooking a few minutes more until the inserted toothpick comes out clean.

Best of luck in your cooking!

Angie.

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      how much gluten do I need to eat before blood tests?

      By trents · Posted

      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen1Nc7EtAlJyJbU8EhB89ElCGFPRavEQkTFHv9V2Zh1EMAPRno7UajBpLCQ-1JfC5jKUyzfgsf7jN5L6yfZSgjhnwEbg6KKwWrKeghga8W_CAhEEw9N0.eDBrhYWsjgEFud6ZE03iun0-AEaGfNS1q4ILLjZz7Fs&dib_tag=se&keywords=buckwheat%2Bgroats&qid=1769980587&s=grocery&sprefix=buchwheat%2Bgroats%2Cgrocery%2C249&sr=1-4&th=1 Takes about 10 minutes to cook. Incidentally, I don't like quinoa either. Reminds me and smells to me like wet grass seed. When its not washed before cooking it makes me ill because of saponins in the seed coat. Yes, it can be difficult to get much dietary calcium without dairy. But in many cases, it's not the amount of calcium in the diet that is the problem but the poor uptake of it. And too much calcium supplementation can interfere with the absorption of vitamins and minerals in general because it raises gut pH.
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    • catnapt
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