http://www.elanaspantry.com/forums/ Forums for the elanaspantry.com website en Tue, 16 Mar 2010 08:14:34 +0000 http://www.elanaspantry.com/forums/topic/gf-bread-20#post-595 Wed, 11 Nov 2009 13:28:22 +0000 selkie 595@http://www.elanaspantry.com/forums/ <p>Hi, I don't know if this will help, but I've tried 2 of the bread recipes- the muesli and the raisin one. Each time they cooked all the way through. I think it might just take awhile to get used to the almond flour, it's pretty different than other baking. First loaf I overbaked slightly, second one was perfect. Also fyi I've noticed across the board (with my oven at least) her recommended baking times seem overlong. I followed the recs for the first loaf and it was drying out, overbaked. I have a gas oven and it tends to run hot, but I have an oven thermometer and I turn the temp down somewhat to compensate- so I did bake it at 350 as recommended. But these small loaves- I think the baking time rec is something like 40-50 minutes which seems very long to me. (I baked the second set of loaves for 25 minutes and one was done, the other needed a couple more minutes as there was a bit more batter in the pan). </p> <p>I don't use the magic line pans, I have vintage Ovenex and Bakerex tins, can pick em up in that size for about three bucks in antique/ thrift stores, they work really well (textured tins, seem to bake bread better than smooth tins). </p> <p>Ok I'm not sure if this has helped at all. I'd check your oven temp to be sure it's right...xould it be too low? - and in the book she recommended the smaller tins because she said a full size bread tin would leave the center of the loaves doughy, so I'd stay with the small tins. </p> http://www.elanaspantry.com/forums/topic/gf-bread-20#post-583 Tue, 03 Nov 2009 13:03:20 +0000 anjilly 583@http://www.elanaspantry.com/forums/ <p>i have now made the gf bead 2.0 three times and feel it could be very good..however every time there is a big doughy hole in the center and have even overcooked to try to remedy. am using the magic line pans maybe a larger, or 'regular ' bread pan is what was intended? any one have experience with this? </p>