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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Muffins Burning
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9 posts in this topic

I'm not a big baker, but both my kids like muffins, so I bake them fairly regularly. So far the only gluten-free recipe I've tried is the banana bread on the package of BRM all-purpose baking flour. I just put it in muffin cups and bake until the tops brown (about 18 minutes).

They taste fine, but the muffins always burn on the bottom. Is this a known issue with gluten-free flours, or do you think it's just something about my oven (or my muffin tins)?

ETA: I should mention, if it matters, that I live at high altitude (~5400 feet).

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I bake all the time! ESPECIALLY MUFFINS! My muffings used to burn on the bottom but, if you have a dark pan you need to reduce the temp by 25 degrees. I have found the best muffin tin is actually the Pampered Chef stone muffin. I use it all the time and they turn out GREAT. I usually bake from scratch. there are a lot of good recipies out there. My favorate is the blueberry muffins from Deliciously gluten-free by Elizabeth Hasselbeck. Hope that helps.

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I'm not a big baker, but both my kids like muffins, so I bake them fairly regularly. So far the only gluten-free recipe I've tried is the banana bread on the package of BRM all-purpose baking flour. I just put it in muffin cups and bake until the tops brown (about 18 minutes).

They taste fine, but the muffins always burn on the bottom. Is this a known issue with gluten-free flours, or do you think it's just something about my oven (or my muffin tins)?

ETA: I should mention, if it matters, that I live at high altitude (~5400 feet).

I have had the exact same experience and have learned to reduce oven temp by 20+ degrees as well. I also switched to non-dark muffin pans.

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You might be over baking them. Many of the gluten free flours do not produce a nicely browned finished product. In face somethings things turn out quite white. So next time check for doneness rather than relying on time or browning and see what happens.

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A lot depends on the muffin pan itself, the temp of the oven, and where in the oven you place the muffin pan. Please try placing a flat pan (like a cookie sheet) directly under your muffin pan, and place them in the middle of the oven. You might need to raise the shelf. Others have already suggested turning down the temp just a bit. Good luck! :)

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Do you use paper liners in your pan? I live at 4000 ft. and have not had any problem with any gluten free products burning, including muffins. I always use liners, just a habit. Perhaps your muffins were too close to the bottom of the oven...a middle rack should be used. I'd also try a different recipe...perhaps the recipe you used just wasn't meant to be. King Arthur muffins...especially blueberry ones....have my unsuspecting neighbors raving...they have no idea they are gluten free.They were baked at 375 degrees.

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Meh... it's probably just you. :lol: I can't believe everyone else passed that one up.

Seriously though, I burn all my muffins (gluten free and otherwise) if I don't use paper cups for them. I'm not super high here, we're at 3000 and some odd feet. Just enough to make things mildly wonky but not like you have to deal with I'm sure. Since there is such a serious problem with them getting beauteous on top I like to make a crumb topping for muffins to fake awesomeness with.

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I do use paper cups (which is handy because the paper sticks to the burned part and it pulls right off ;) ). But yes, my muffin tins are dark. I think I generally put them on the middle rack, but I'll try reducing the temp and/or setting them on a baking sheet.

I also didn't know that gluten-free flours don't brown as well. The muffins do brown, and they don't seem overcooked on the inside, just the bottom. But maybe I'll reduce the cooking time a tad too.

I would like to try other recipes and/or baking from scratch, but hubby bought me two enormous bags of BRM at Costco and I feel duty-bound to use them before I start investing in 10 different types of flour. However, I'm sure there are other things one can do with BRM besides the recipe printed on the bag. :D

Thanks everyone!

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Enormous bags you say? At Costco? I've mostly ignored what is in the aisle full of baking stuff but I'm going to have to peel my eyes the next time I'm there. I'm sure my husband will have a heart attack at the price but he'll just have to get over it.

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