Re: elaine's muffin recipe

[Guest guest]

I'll admit I've never made that particular recipe, but anything I do bake with

nut flour or nut butter, I lower the temp below what it calls for. I would try

about 325...... and bake for a longer time. Nut flour burns easily.

Patti

elaine's muffin recipe

i've tried a few times now to make elaine's muffin recipe (in the

book) into bread. she says to add one more egg than for muffins.

all my batches come out undercooked in the middle and slightly burned

on the crust. i've even split the batch in 2 and made very short

little bread loaves and still the same result (although, to a lesser

degree). i've lowered the temperature down from 375, to 350. near the

end i usually lower it even more, as i can smell that the bread is

starting to burn. does foil work?

any another suggestions? i know there's another recipe in there for

bread, but it uses DCCC, and we are avoiding cow dairy.

thanks

silvia

SCD 7.5 weeks

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[Guest guest]

We cook at 350 until it starts to brown (about 25 minutes) then cover with foil

to continue baking (for another 10-20 minutes) and most of the time we get it

just right. We use a large bread/loaf pan. Tooth pick inserted in middle is a

good test for doneness.

All our muffins seem to burn on the bottoms though. Bread we do not have that

problem with for some reason - maybe because our muffin pan is dark and the loaf

pan is light in color?

W.

[Guest guest]

thank you! i'll try it this way next time.

> We cook at 350 until it starts to brown (about 25 minutes) then

> cover with foil to continue baking (for another 10-20 minutes) and

> most of the time we get it just right. We use a large bread/loaf

> pan. Tooth pick inserted in middle is a good test for doneness.

>

> All our muffins seem to burn on the bottoms though. Bread we do

> not have that problem with for some reason - maybe because our

> muffin pan is dark and the loaf pan is light in color?

>

> W.

>

>

>

>

[Guest guest]

>

> i've tried a few times now to make elaine's muffin recipe (in the

> book) into bread. she says to add one more egg than for muffins.

>

> all my batches come out undercooked in the middle and slightly burned

> on the crust. i've even split the batch in 2 and made very short

> little bread loaves and still the same result (although, to a lesser

> degree). i've lowered the temperature down from 375, to 350. near the

> end i usually lower it even more, as i can smell that the bread is

> starting to burn. does foil work?

>

> any another suggestions? i know there's another recipe in there for

> bread, but it uses DCCC, and we are avoiding cow dairy.

>

Silvia,

Set your oven temperature a little lower. Also make a picture frame of foil and

set it over

the pan leavng open space in the center to prevent edges from browning too

quickly.

Carol F.

SCD 7 years, celiac

[Guest guest]

i also was wondering what is the consistency supposed to be like? if

it pours out of the processor, is that too much liquid? i tried

making it with less liquid, such that it didn't pour out but was more

like a paste, but that was harder to work with and didn't look as

nice at the end.

> We cook at 350 until it starts to brown (about 25 minutes) then

> cover with foil to continue baking (for another 10-20 minutes) and

> most of the time we get it just right. We use a large bread/loaf

> pan. Tooth pick inserted in middle is a good test for doneness.

>

> All our muffins seem to burn on the bottoms though. Bread we do

> not have that problem with for some reason - maybe because our

> muffin pan is dark and the loaf pan is light in color?

>

> W.

>

>

>

>

[Guest guest]

>

> i also was wondering what is the consistency supposed to be like? if

> it pours out of the processor, is that too much liquid? i tried

> making it with less liquid, such that it didn't pour out but was more

> like a paste, but that was harder to work with and didn't look as

> nice at the end.

>

Line the muffin tins with cupcake papers . Don't over mix. Try letting it

thicken a few

minutes before baking it.

Carol F.

SCD 7 years,

[Guest guest]

Mine definitely does not pour - very stiff. We spoon it into the pan / liners

we do not use a blender - we mix in a bowl with a hand mixer.

We put a light colored " airbake " pan under our dark muffin pan yesterday and

they turned out fine.

W.

also was wondering what is the consistency supposed to be like? if

it pours out of the processor, is that too much liquid?

. __

[Guest guest]

>

> one more question...the recipe calls for 2.5 cups ground nuts. i've

> been putting about 5 cups whole nuts in the processor, in order to

> get about 2.5 cups ground nuts. is this the right way to do it?

>

As long as the ground nuts measured 2.5 cups you did it right.

Carol F.

SCD 7 years, celiac