Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

A Baking Failure

Marilyn R

Recommended Posts

Marilyn R Community Regular
Marilyn R
Posted

I tried baking muffins that I've made before that turned out good then, but used almond flour this time instead of a gluten-free flour mix.

They ended up flat and ugly and not done in the middle but crispy on the top. I pouted and ate one.

I was astonished to see that DP polished one off out of the muffin tin. I questioned him about it, whether or not I should throw them out or save them. He told me to save them, "they're good" and said "Babe, not everything is going to taste like a Hostess Cupcake."

Guess I'll keep him and the muffins. :D

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


pricklypear1971 Community Regular
pricklypear1971
Posted

Did you let it cool completely before you ate it? Nut flours must go through a setting phase as they cool or it's a mushy mess.

I've found almond flour recipes to be very different from regular gluten-free recipes. Have you looked at Elana's Pantry, at her recipes?

Yeah. Keep him :).

Marilyn R Community Regular
Marilyn R
Posted
  • Author

The recipe was from Elana's Pantry, but I adapted it to use the fruit I had on hand, and I figured muffins would be better than bread since I didn't have the right loaf pan. I reduced cooking time accordingly, and didn't add the cool down time. Thanks for the tips! (Including keeping DP.) B)

pricklypear1971 Community Regular
pricklypear1971
Posted

I've found I have to cook her recipes at least 5 minutes more, on average. Don't know if it's my oven or taste preference. One I cooked 30 minutes more, I swear.

Her recipes can be finicky if you change something. Moisture levels, especially.

Marilyn R Community Regular
Marilyn R
Posted
  • Author

That explains things. I let all ingredients come to room temperature before starting the muffins (other posters on Elana's site recommended that, but I used a fruit with more liquid). Maybe if I strain the pureed papaya in cheescloth or used part banana and papaya her recipe would work. Maybe I just had dumb luck the first time, but those muffins were great. I like the idea of protein fruit muffins.

I'll try reducing the liquid and increasing cook time next time I try making the muffins. The only other thing is I mixed it up by hand vs. in a food processor, maybe that affects the outcome? I mixed the liquid ingredients separately and added it to the dry ingredients. Her recipe says to place them all in a food proceesor. I don't have one and I remembered Aunt Fanny always saying that a cake tastes best when mixed by hand. So even though my muffins weren't spectacular, I got to remember Aunt Fanny and have some ideas for my next go around, thanks for your input.

pricklypear1971 Community Regular
pricklypear1971
Posted

If it was a coconut recipe I'd do it in the blender, if that's the recipe.

For almond flour I put it in the mixer. Also, make sure you use a superfine blanched almond flour. BRM is coarser and supposedly produces failures.

I found the more you mix almond flour the fluffier it gets. I actually get a kick out of running my fingers through it. I doubt you could over mix it.

lizard00 Enthusiast
lizard00
Posted

BRM is coarser and supposedly produces failures.

BRM is the WORST! Though you may be able to grind it down more...not sure. It's too expensive for me to try. I go to TJ's and get their almond meal at 3.99/lb.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


pricklypear1971 Community Regular
pricklypear1971
Posted

BRM is the WORST! Though you may be able to grind it down more...not sure. It's too expensive for me to try. I go to TJ's and get their almond meal at 3.99/lb.

Almond meal is actually too course for Elana's Pantey recipes. You need flour, which is a finer grind.

Just in case you want to try :).

lizard00 Enthusiast
lizard00
Posted

Almond meal is actually too course for Elana's Pantey recipes. You need flour, which is a finer grind.

Just in case you want to try :).

I've made her stuff with almond meal. Turned out fine. I spent the money and bought Honeyville and then tried TJ's. Same results.

pricklypear1971 Community Regular
pricklypear1971
Posted

I've made her stuff with almond meal. Turned out fine. I spent the money and bought Honeyville and then tried TJ's. Same results.

That's interesting since she's adamant about that point. I buy tj's almond meal, also, and there is a definite difference in the two.

I may try it some time. I buy the JK Gourmet brand of almond flour.

lizard00 Enthusiast
lizard00
Posted

Yes, she most definitely is! I noticed that, too. That's why I ordered the Honeyville. IDK, maybe it's just me. I will say that I've only made a few of her recipes, and I generally change them to suit my purposes. I'm not a huge fan of all that agave.

pricklypear1971 Community Regular
pricklypear1971
Posted

Yes, she most definitely is! I noticed that, too. That's why I ordered the Honeyville. IDK, maybe it's just me. I will say that I've only made a few of her recipes, and I generally change them to suit my purposes. I'm not a huge fan of all that agave.

I don't use the agave. I usually use honey.

Her online recipes have evolved, too. She uses different sweeteners in some of them. I'm trying to get into Stevia bit cant convince myself to take the leap.

lizard00 Enthusiast
lizard00
Posted

I don't use the agave. I usually use honey.

Her online recipes have evolved, too. She uses different sweeteners in some of them. I'm trying to get into Stevia bit cant convince myself to take the leap.

I noticed that she is using different sweeteners. I can't stand stevia, though I wish I liked it. I generally use honey, too.

mushroom Proficient
mushroom
Posted

Stevia bit cant convince myself to take the leap.

I can never figure out how to use Stevia in baking. How do you make up for the bulk of the sugar?

pricklypear1971 Community Regular
pricklypear1971
Posted

I can never figure out how to use Stevia in baking. How do you make up for the bulk of the sugar?

I've only seen it used in nut and coconut recipes. And a bean flour recipe. The other ingredients make up the bulk. I don't know how you'd adapt a traditional recipe.

lizard00 Enthusiast
lizard00
Posted

I've only seen it used in nut and coconut recipes. And a bean flour recipe. The other ingredients make up the bulk. I don't know how you'd adapt a traditional recipe.

I've never used it. But Carrie who writes Open Original Shared Link uses stevia a lot since she can't do sugar. I'm not sure if she has many recipes out yet, but you could probably look into her blog and see if she has written about it.

Marilyn R Community Regular
Marilyn R
Posted
  • Author

I got a quart of local honey for $16, and it's really good. I see stevia at the local farmers market frequent B):) ly, but have never puchased it. It's really easy to grow herbs where I live...maybe I'll get Stevia next time I go there. Mushroom, I have no idea how to replace the consistency of sugar in a recipe.

Marilyn R Community Regular
Marilyn R
Posted
  • Author

If it was a coconut recipe I'd do it in the blender, if that's the recipe.

For almond flour I put it in the mixer. Also, make sure you use a superfine blanched almond flour. BRM is coarser and supposedly produces failures.

I found the more you mix almond flour the fluffier it gets. I actually get a kick out of running my fingers through it. I doubt you could over mix it.

That helps, thanks! I'll give it a whirl next time.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,243
    • Most Online (within 30 mins)
      7,748
    Maya Baum
    Newest Member
    Maya Baum
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      Accuracy of testing concerns

      By knitty kitty · Posted

      Welcome to the forum, @McKinleyWY, For a genetic test, you don't have to eat gluten, but this will only show if you have the genes necessary for the development of Celiac disease.  It will not show if you have active Celiac disease.   Eating gluten stimulates the production of antibodies against gluten which mistakenly attack our own bodies.  The antibodies are produced in the small intestines.  Three grams of gluten are enough to make you feel sick and ramp up anti-gluten antibody production and inflammation for two years afterwards.  However, TEN grams of gluten or more per day for two weeks is required to stimulate anti-gluten antibodies' production enough so that the anti-gluten antibodies move out of the intestines and into the bloodstream where they can be measured in blood tests.  This level of anti-gluten antibodies also causes measurable damage to the lining of the intestines as seen on biopsy samples taken during an endoscopy (the "gold standard" of Celiac diagnosis).   Since you have been experimenting with whole wheat bread in the past year or so, possibly getting cross contaminated in a mixed household, and your immune system is still so sensitized to gluten consumption, you may want to go ahead with the gluten challenge.   It can take two years absolutely gluten free for the immune system to quit reacting to gluten exposure.   Avoiding gluten most if the time, but then experimenting with whole wheat bread is a great way to keep your body in a state of inflammation and illness.  A diagnosis would help you stop playing Russian roulette with your and your children's health.      
    • trents
      Accuracy of testing concerns

      By trents · Posted

      Welcome to the celiac.com community, @McKinleyWY! There currently is no testing for celiac disease that does not require you to have been consuming generous amounts of gluten (at least 10g daily, about the amount in 4-6 slices of wheat bread) for at least two weeks and, to be certain of accurate testing, longer than that. This applies to both phases of testing, the blood antibody tests and the endoscopy with biopsy.  There is the option of genetic testing to see if you have one or both of the two genes known to provide the potential to develop celiac disease. It is not really a diagnostic measure, however, as 30-40% of the general population has one or both of these genes whereas only about 1% of the general population actually develops celiac disease. But genetic testing is valuable as a rule out measure. If you don't have either of the genes, it is highly unlikely that you can have celiac disease. Having said all that, even if you don't have celiac disease you can have NCGS (Non Celiac Gluten Sensitivity) which shares many of the same symptoms as celiac disease but does not involve and autoimmune reaction that damages the lining of the small bowel as does celiac disease. Both conditions call for the complete elimination of gluten from the diet. I hope this brings some clarity to your questions.
    • McKinleyWY
      Accuracy of testing concerns

      By McKinleyWY · Posted

      Hello all, I was diagnosed at the age of 2 as being allergic to yeast.  All my life I have avoided bread and most products containing enriched flour as they  contain yeast (when making the man made vitamins to add back in to the flour).  Within the last year or so, we discovered that even whole wheat products bother me but strangely enough I can eat gluten free bread with yeast and have no reactions.  Obviously, we have come to believe the issue is gluten not yeast.  Times continues to reinforce this as we are transitioning to a gluten free home and family.  I become quite ill when I consume even the smallest amount of gluten. How will my not having consumed breads/yeast/gluten for the better part of decades impact a biopsy or blood work?  I would love to know if it is a gluten intolerance or a genetic issue for family members but unsure of the results given my history of limited gluten intake.   I appreciate the input from those who have gone before me in experience and knowledge. Thank you all!
    • trents
      A little about me and my celiac disease

      By trents · Posted

      I know what you mean. When I get glutened I have severe gut cramps and throw up for 2-3 hr. and then have diarrhea for another several hours. Avoid eating out if at all possible. It is the number one source of gluten contamination for us celiacs. When you are forced to eat out at a new restaurant that you are not sure is safe, try to order things that you can be sure will not get cross contaminated like a boiled egg, baked potatos, steamed vegies, fresh fruit. Yes, I know that doesn't sound as appetizing as pizza or a burger and fries but your health is at stake. I also realize that as a 14 year old you don't have a lot of control over where you eat out because you are tagging along with others or adults are paying for it. Do you have support from your parents concerning your need to eat gluten free? Do you believe they have a good understanding of the many places gluten can show up in the food supply?
    • Peace lily
      Gluten Free Coffee

      By Peace lily · Posted

      Okay went online to check green mountain k cups .It was said that the regular coffees are fine but they couldn’t guarantee cross contamination.with the flavors. im trying to figure out since I eliminated the suyrup so far so good. I’m hoping. thanks it feels good to listen to other people there views.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.