Why *&^%%&* Can't I bake GF??? Help! w/ Pics

[OceansEve]

PLEASE help me. I cannot get a GF, EF, DF, SF recipe to turn out. I've tried subbing things, I've tried a true free recipe, and I either end up with a dry and falling apart or - lately - they turn out like this - baked on the outside with dough on the inside.... HELP PLEASE!! What am I doing wrong????

[kjbrown92]

Eeew. You might have more luck posting/cross-posting in the allergy forum.

What recipes are you trying? What are you subbing?

We are dairy, soy, gluten free (plus DS can't have eggs) so most of my recipes would be safe for you. I have a sandwich bread recipe and a carrot cake muffin recipe. Also buckwheat pancakes. www.kathysrecipebox.com.

Also www.buckwheatpetes.com has good recipes (they cost money to download, but they were worth it for us, to make pizza crust; using pine nut ricotta for the "cheese")

[OceansEve]

I think you are the kathy I keep hearing about!! Thank you!! I've tried recipes out of three different books as well as some by word of mouth and cannot come up w/ anything my toddlers will eat (or should in some cases). Thanks!

[luminesce]

This is a muffin recipe that we use:

We have some issues with GF baking too (we're just learning!) This recipe is one we made up and seems to be very forgiving. If you can do xanthan gum you could add a little bit to help them stick together (I'd probably just use 1/4 tsp, if that.) We don't use xanthan gum and they are super crumbly but still have a nice texture. We eat them in a bowl with a spoon and sunflower seed butter.

Muffins

3/4 cup brown rice flour
3/4 cup millet or sorghum
1/4 cup sugar (OR your sweetener of choice OR omit completely - we've omitted and used sweetener of preference at time of eating, like a little maple syrup on top)
3/4 tsp baking powder
3/4 tsp baking soda
2 very ripe pears, peeled, cored and mashed with a fork (or bananas or pumpkin or apple or whatever... if you use pumpkin, add a little cinnamon and about 1/2 c. brown sugar instead of white. Also, you'll have to add some liquid to get the right consistency. Use the pear version as a guide. Basically it should be pourable but almost not - how is that for vague? )

Mix dry ingredients. Add wet ingredients. Spoon into in muffin cups and bake at 350-375 for about 20-25 minutes.

We also made a modified version of these today and they turned out fairly okay:

http://www.cakeandcommerce.com/cake_...-crackers.html