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

Abthory

Advanced Members
 View Profile  See their activity

  • Posts

    6

  • Joined

  • Last visited

 Content Type 

Profiles

Forums

Events

Blogs

Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by Abthory

  1. Abthory
    I actually read about it. That when baking, convection should be turned off. But I didn't know if it actually affects the baked goods or not. From your experience it does? In what way they didn't turned out right? Anthony
  2. Abthory
    Gosh that's an old oven haha, well mine is very cheap. It's not so common in Korea and I got one of the cheapest convection one (about 80USD, 45L). So I wasn't expecting high quality, but didn't expect such high difference with the setting and the actual temperature. At least it isn't random, it is just poorly built, so I made a table with the real temperature...
  3. Abthory
    Thank you! I thought that the size might be a problem for the cooking. And I will look for that mix, thank you. I never tried any mix so I don't know whether I can stand it or not. Also, I followed the first advice and got a oven thermometer. And oh, surprise lol, when I set my oven at 150C (300F), it actually goes up to 200C (390F). When I set...
  4. Abthory
    Thanks, I thought about trying this next time too, I will see how it goes! About reducing the liquid ingredients, I am not so sure though because actually my cake dough is super thick compared to the dough in all gluten recipes videos. So it doesn't just flow in the mold like it does with gluten, it's much thicker, so if I remove liquids, I'm worried...
  5. Abthory
    Thanks for the advice. It is not a bad idea. If the temperature is right then I know it is due to the gluten-free mix. I will get one online tomorrow! Could it also be due to the size of my tin size? It isn't very big. Like half the size of a regular pound cake?
  6. Abthory
    Hello. This is my first post here. I recently bought an oven (not common in south-korea) and started baking/cooking with it. I've tried making a Banana Poundcake using a recipe using wheat flour but replacing it with a gluten-free mix I found on internet. My problem is that my cake completely burns. Smoke comes out of the oven, and crust is...
×
×
  • Create New...