http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Sun, 12 Feb 2012 16:08:45 +0000 http://www.elanaspantry.com/forums/topic/muffin-support#post-1227 Fri, 05 Mar 2010 11:24:06 +0000 lisastafford 1227@http://www.elanaspantry.com/forums/ <p>With as much time and money as you are investing in this food, I hope that you will be able to buy a new oven soon. I could not cope with the issue nearly as well as you are. I would go insane!! </p> http://www.elanaspantry.com/forums/topic/muffin-support#post-1177 Sun, 21 Feb 2010 01:32:41 +0000 Rhiannon 1177@http://www.elanaspantry.com/forums/ <p>Thanks for that,<br /> Yes the numbers have been wiped off but I can still make out a faint mark where they used to be and for the highest temperature it goes up to 250 and even that seemed very hot. I can just make out the 150 mark and between that is a bit of guess work.<br /> I will take your advice and lower the baking which I did on a whim half way through the muffins I cooked today and lower the temperature even still.<br /> Yes I guess I will have to do a bit of monitoring/trial and error. It is a shame to have to waste things especially when the ingredients are so expensive.<br /> On a happier note I made my first batch of Almond milk today and was amazed by the taste and consistency. It's a lot better than bought almond milk in the carton, though works out to be about the same price to make your own here in New Zealand.<br /> Thanks again. </p> http://www.elanaspantry.com/forums/topic/muffin-support#post-1175 Sat, 20 Feb 2010 23:13:17 +0000 mymanzwife 1175@http://www.elanaspantry.com/forums/ <p>If your oven's temperature numbers have been wiped off, then how do you know that your oven doesn't go as high as the suggested baking temperature? Have you used an oven thermometer to verify the temps? </p> <p>I usually bake everything on the second rack from the bottom unless indicated otherwise (for instance, her bread recipes in the <a href="http://www.amazon.com/gp/product/158761345X?ie=UTF8&amp;tag=elanaspantryc-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=158761345X" title="buy The Gluten-Free Almond Flour Cookbook by Elana Amsterdam online" rel="nofollow">cookbook</a><img src="http://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&amp;l=as2&amp;o=1&amp;a=158761345X" alt="" /> say "bottom rack"), and since I mostly use darker pans, I lower the temperature by 25 degrees. </p> <p>With my oven, I actually find that the 350 temp that is called for in these recipes is too high no matter what pan/cookie sheet I use. I've only been baking with almond flour for a short time, but I've noticed that things definitely brown up more than with regular gluten flours, and by lowering the temp 25 degrees, this seems to have helped the middle get more thoroughly cooked without excessive browning. I do a lot more checking since everything is fairly new to me. Seems like more often than not, even with my lowering the temp, I'm taking things out of the oven a bit sooner than what the recipe calls for. For all I know, maybe I should get an oven thermometer to see if mine is correct! </p> http://www.elanaspantry.com/forums/topic/muffin-support#post-1174 Sat, 20 Feb 2010 18:59:17 +0000 Rhiannon 1174@http://www.elanaspantry.com/forums/ <p>Hi all<br /> I'm new and have had a go at two of the muffin recipes and both times they have peaked and browned really quickly on the top before the middle is cooked. My oven is a gas stainless steel delonghi (sp?) and all the temp numbers have been wiped off as well as all the baking symbols, It came with the house we purchased and no manual was left to give me an idea of how it works! haha<br /> My questions are where in the oven are these muffins best suited to cook? top , bottom middle...bake or fan bake? also my oven doesn't go as high as the suggested baking temp but seems to cook really fast and burn most things haha.<br /> With the eggs perhaps they should be at room temperature which I did or was this wrong??<br /> Any tips or suggestions??<br /> Thanks in advance </p> 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>