Re: The quest for sandwich bread continues -- Cashew bread disaster!

[Guest guest]

> as it cooled, it collapsed into itself,

>

> Marina

>

Marina,

I sent out a plea about this same problem about 6 weeks ago and Sheila

recommended that I lower the temperature and bake it longer. So I

lowered the temperature to 250F and baked it for 1.5 hours and now it

comes out great every time!

[Guest guest]

>

> Hi everyone,

>

> Tonight I made a loaf of the Cashew Butter Bread recommended by

> Eileen. Baked it at 275 for 1 hour 15 minutes as suggested -- it

> puffed up beautifully. Took a gorgeous loaf out of the oven! Then,

> as it cooled, it collapsed into itself, looking sort of like the

> Wicked Witch of the West screaming " I'm mellllllltinnnnnnng! "

>

> (sigh) The bread tastes great, but will definitely not make a

> sandwich!

>

I made a bunch of waffles without honey and vanilla, added some basil and am

using them

for sandwiches.

Carol F.

SCD 6 years, celiac

[Guest guest]

Hi Marina,

>

> Darn -- I tried another batch today, using your recommendation

(250F, 1.5 hours) -- it was still wiggly, so I even left it in an

extra 15 minutes. Still collapsed.

>

> Did you use the cashew butter, or the cashew flour version?

>

> Marina

> (whose kitchen is rapidly filling with collapsed loaves of bread)

What size pan are you using and how high are you filling it?

Sheila

[Guest guest]

Hi Marina,

>

> Darn -- I tried another batch today, using your recommendation

(250F, 1.5 hours) -- it was still wiggly, so I even left it in an

extra 15 minutes. Still collapsed.

>

> Did you use the cashew butter, or the cashew flour version?

>

> Marina

> (whose kitchen is rapidly filling with collapsed loaves of bread)

What size pan are you using and how high are you filling it?

Sheila