Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Using Better Batter

KarenFe

Recommended Posts

KarenFe Contributor
KarenFe
Posted

I have spent a year now playing with different flour combinations and am ready to simplify. We have gone through a few bags of Better Batter in the last year and I just ordered several more bags. The other day I made a gluten-filled banana bread recipe and this evening I made the same recipe with the BB flour. Taste wise it was just fine, but I would like to perfect the texture. Tonight's gluten-free banana bread was a bit mushier than the gluten version. What can I do to help the gluten-free version not be quite so mushy? Add more flour? More eggs? Less eggs? Less yogurt? Less liquid? I'd really like to make BB work for most of my cooking and baking needs.

Thanks!

Karen

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Ginsou Explorer
Ginsou
Posted

Perhaps you could locate several gluten-free banana bread recipes and compare the ingredients to the recipe you are using. Mushy sounds like too much liquid, or perhaps the bread was not completely cooked. I'd try another recipe, using the flours that are recommended for this type of bread.

bakinghomesteader Contributor
bakinghomesteader
Posted

I have had the exact same problem with banana bread. I'm not sure what the answer is, though. Maybe less banana actually...

purple Community Regular
purple
Posted

Using smaller pans might help too. Try the same recipe with a muffin pan and see if the results are the same. I use the smaller size bread pans, 5 1/2 x 3, for my sweet breads.

Ginsou Explorer
Ginsou
Posted

Using smaller pans might help too. Try the same recipe with a muffin pan and see if the results are the same. I use the smaller size bread pans, 5 1/2 x 3, for my sweet breads.

Good idea Purple. Another way to experiment is to just make one muffin, and put the rest of the batter in a smaller pan as you suggested, then compare the two for texture. Of course, the muffin would bake in a shorter period of time than the bread.

Roda Rising Star
Roda
Posted

I've baked with it alot (I had a 25# bag). It was good for most everything except pancakes. Couldn't get a pancake to turn out to save my soul. Cakes and stuff like banana bread turned out GREAT! Very light and tasted good. I now use my own blend, but wouldn't hesitate to buy it again. I did notice with cookies that I had to add some unflavored geletin or an extra egg otherwise the cookies would crumble.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,112
    • Most Online (within 30 mins)
      7,748
    aasyed
    Newest Member
    aasyed
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      69.9k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Soleihey
      Gluten Ataxia and Malabsorption

      By Soleihey · Posted

      I have been on supplementation for almost 11 months with no deficiencies showing up on blood work. So was just hoping to hear someone else’s story where it took longer to heal. 
    • Erain
      Orgain Protein Powder

      By Erain · Posted

      Here’s the answer from the company 😊   Hi Emily,    Thank you for reaching out to us! We can confirm the Organic Protein + 50 Superfoods Powder is gluten free. The organic barley and wheatgrasses we use are harvested prior to jointing, before the grain forms and any gluten protein is present. Rest assured appropriate measures are taken to ensure our gluten free products comply with the FDA final rule to be labeled as gluten free, as claimed on the side-panel label. Our suppliers are required to verify each ingredient and in order to ensure that our gluten free products comply with the FDA requirements, our manufacturing facilities use the ELISA test method to confirm gluten levels are less than the standard limit of <20 ppm.    If you have allergy concerns about consuming the grasses, we recommend consulting further with your healthcare provider. I hope this information helps! Please let us know if you have other questions.   
    • Erain
      Orgain Protein Powder

      By Erain · Posted

      That’s great to know. Thanks Scott
    • trents
      Postponing seeking a diagnosis?

      By trents · Posted

      Welcome to the forum, @kim-d! Recently revised guidelines or the "gluten challenge" recommends the daily consumption of at least 10g of gluten for at least two weeks up until the day of the antibody test blood draw. 10g of gluten is the amount found in about 4-6 slices of wheat bread. IMO, I would wait until you have time to do it right so as to remove all doubt as to whether or not your gluten consumption was adequate for long enough to ensure valid testing. In the meantime, focus on removing gluten from your diet and see how your symptoms improve (or not) as one piece of the diagnostic puzzle.
    • kim-d
      Postponing seeking a diagnosis?

      By kim-d · Posted

      Hello. I'm a 22 year old college student and I've had constant stomach problems since I was 14. Recently I noticed that my problems get worse when I eat more wheat. I tried to follow a gluten free diet, which didn't end up entirely gluten free, but I still had reduced my gluten consumption very much, and I felt a lot better. I also have fatigue, inability to gain any weight, iron deficiency, possible vitamin deficiencies, really bad memory and brain fog that increases by time, unexplainable muscle aches and tachycardia which all can possibly explained by celiac/NCGS.  I wasn't able to continue a completely gluten free diet as I am eating from my school and dorm's cafeteria and almost all food there have gluten so I was going very hungry. They do offer a gluten free menu with a report though. So I decided I should try getting a diagnosis if I can, especially after reading how it was much harder to do gluten challenge after quitting gluten for a while. I was able to get an appointment for next week, and started eating around 150gr of bread per day to be sure.  First 24 hours I didn't feel any worse so I was starting to doubt myself, but then bloating hit hard. It wasn't anything unbearable, but the problem is I have finals soon and I'm now realizing this is a really bad time to do this. I can't begin studying from pain distracting me. I'm thinking of cancelling the appointment and eat low gluten until exams are over.  I worry about one thing. Before I went low gluten, I was eating a lot of bread already for over a month, which is what clued me into gluten, and I only went low gluten for around 10 days before going high gluten again. I wasn't that worried about a false negative. But if I eat low gluten until my exams are over, it means over a month of low gluten, and I would need a lot more time eating high gluten later to get a correct result.  I'm not sure which one should I do, bear it until my appointment or cancel it and try again when I'm free later. And If I choose the second one, how long would I need to do the gluten challenge for a blood test?
×
×
  • Create New...