http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 09:08:43 +0000 http://www.elanaspantry.com/forums/topic/possible-temperature-issues#post-744 Sat, 19 Dec 2009 15:04:08 +0000 sbodine63 744@http://www.elanaspantry.com/forums/ <p>I have made the Chocolate Cranberry Biscotti twice now, and both times they have started to burn. I followed the recipe in the book line by line the first time with no luck. The 2nd time, I reduced my oven from 350 to 340 and shortened the baking time to 20 minutes. Still too brown. After cutting to 1/2" slices and baking at 325 degrees for 1/2 the recommended time, they are a bit burnt tasting. Any ideas? By the way, I live in Texas and I thought maybe Elana's recipes were suited for her Colorado elevation too. </p> http://www.elanaspantry.com/forums/topic/possible-temperature-issues#post-514 Thu, 01 Oct 2009 10:39:19 +0000 colormepink 514@http://www.elanaspantry.com/forums/ <p>Amancil,</p> <p>I don't think it's the elevation, it sounds like your oven temp may be off. There are external oven thermometers you can buy that will tell you what your oven is actually heating to despite the dial setting. But to start with, I would reduce the oven temp by at least 25 degrees and see where that gets you. There could be a few other factors to consider- the type of pan you use- glass vs. metal could affect the outcome as well. And agave tends to brown the longer it bakes, my cranberry walnut bread comes out dark as well. In addition, the type of agave you use will affect the color (amber vs. light). But you probably just need to adjust your temp down &#38; watch your bake times. Also, Elana reposted the Cranberry Walnut bread to be split into smaller loaves (I don't know if you made one large or 2 small) since another poster had difficulties with overbrowning as well. Good luck! </p> http://www.elanaspantry.com/forums/topic/possible-temperature-issues#post-513 Thu, 01 Oct 2009 08:30:05 +0000 amancil 513@http://www.elanaspantry.com/forums/ <p>I'm having problems with the Almond Butter Blondies and the Cranberry Walnut Bread. Both turn very dark on the edges, almost burned, but are completely uncooked in the center. I live in Kansas, so I'm wondering if this is a result of the elevation difference? Perhaps I need to adjust the time/temperatures in Elana's recipes? Are there some general guidelines to follow that I could apply to the rest of her recipes?</p> <p>Thanks for your help! I'm a novice baker so any information/suggestions are much appreciated! </p>