Problem with recipe conversion

[Guest guest]

Hi,

I haven't posted/been online in awhile. I recently tried to convert a

regular chocolate zucchini recipe to gluten-free/cane sugar free. And

it has come out quite good with one exception - the bottom 1/2 inch or

so is really dry and I am not sure why. I have never made the

original recipe prior to this so maybe it is dry to begin with.

Anyway here is the recipe with my conversions. Any suggesions would

be greatly appreciated:

- 3 eggs

- 1 cup vegetable oil ( I used canola)

- 2 cups sugar ( I substitued 3/4 cup agave nectar)

- 1 Tbs vanilla

- 2 cups peeled shredded zucchini ( I had almost 2 1/2 cups)

- 2 1/2 cups all-purpose flour (I used 1 2/3 cups brown rice flour,

5/9 (~1/2)cup potato starch, 5/18 (~1/3)cup tapioca flour)

- 1/2 cup baking cocoa

- 1 tsp salt

- 1 tsp baking soda

- t tsp cinnamon

- 1/4 tsp baking powder

In large bowl beat eggs, oil, sugar, and vanilla. Stir in zucchini.

Combine dry ingredients and add to zucchini mixture - mix well.

Pour into 2 greased loaf pans. Bake at 350 degrees for 1 hour or

until bread tests done.

(I even tried 45 minutes, but the top was gooey, and the bottom was

still dry.)

Is my flour conversion wrong?

The original recipe is from New England Recipes.com Copyright 2003

Maureen

[Guest guest]

Have you ever tried baking it in cupcakes pans instead of a loaf pan? I seem to have better luck with texture etc. when I bake GF stuff in smaller pans.

[Guest guest]

, I found out as well that making the bread in muffin pans is far better, and actually taste so much better as well. Donna

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Re: Problem with recipe conversion

Have you ever tried baking it in cupcakes pans instead of a loaf pan? I seem to have better luck with texture etc. when I bake GF stuff in smaller pans.

[Guest guest]

>

> Have you ever tried baking it in cupcakes pans instead of a loaf

pan? I seem to have better luck with texture etc. when I bake GF stuff

in smaller pans.

>

>

Thanks , I will try that with my next batch. I've got a lot of

zucchini to go through. 8^)

Maureen

[Guest guest]

>> Hi,> I haven't posted/been online in awhile. I recently tried to convert a> regular chocolate zucchini recipe to gluten-free/cane sugar free. And> it has come out quite good with one exception - the bottom 1/2 inch or> so is really dry and I am not sure why. I have never made the> original recipe prior to this so maybe it is dry to begin with. > Anyway here is the recipe with my conversions. Any suggesions would> be greatly appreciated:> Maureen, have you tried adding an extra egg white? OR, using only one yolk and more whites? Also, are you baking on the center rack? I found I have to keep a separate thermometer very helpful when cooking GF breads as oven temps dont hold true.The recipe sounds delish! I will give it a whirl IF/WHEN I find my kitchen.... sigh....best!CassiGluten free in downtown Imatra!

[Guest guest]

Maureen and others:

The suggestion related to switching to muffins/cupcakes is a good

one. In looking at the original recipe, you might look at the

following:

flour 2

1/2 cups - your combination may need to be adjusted Carol Fenster says

that when substituting flours for 1 cup of wheat flour the amount for

white/brown rice flour is 7/8 cup, potato starch is 3/4 cup and

tapioca flour is 1 cup. You might want to try using a flour

mixture, Bob's Red Mill All Purpose Gluten-free Flour mix--I

substitute this for the same amount of regular flour and have had good

luck with it.

sugar 2

cups - Carol Fenster says to use 1 cup of agave nectar for 1 cup of

white sugar and REDUCE liquid by 25-33%. Brown sugar, maple

sugar, and Turbinado are 1 cup for 1 cup. Splenda would be 1 cup

for 1 cup

zucchini - there is a lot of liquid in zucchini and since no

other liquid other than eggs and oil are used, the need to squeeze out

excess moisture from the zucchini is not needed in the original

recipe. This might be a factor in your adaptation using the

agave.

add

Xanthan Gum - amounts vary in recommendations. I would start

with 1 1/2 teaspoons with the 2 1/2 cups flour. The gum is

" glue " that holds flours together and it might even out the

distribution of the flour.

I keep Carol Fenster's Baking Bookmarks

" Handy, laminated bookmarks with substitutes for wheat, dairy,

eggs, and sugar " on my refrigerator. They are a

great ready reference. There are 4 and they cost $4 @

http://www.savorypalate.com/bookmarks.aspx.

Good luck,

Betsy in DC

[Guest guest]

Squeeze out excess moisture? I didn't know you were supposed to do

that. 8^) Thank you for all the info Betsy. I will check out that

website. Sounds like I have a lot to learn with the conversions. I

was just buying mixes for most of my stuff (cakes and what not) but

now I have to make everything from scratch since I have this newly

discovered cane sugar allergy.

Maureen

>

> Maureen and others:

>

> The suggestion related to switching to muffins/cupcakes is a good

> one. In looking at the original recipe, you might look at the

> following:

>

> flour 2 1/2 cups - your combination may need to be adjusted

> Carol Fenster says that when substituting flours for 1 cup of wheat

> flour the amount for white/brown rice flour is 7/8 cup, potato starch

> is 3/4 cup and tapioca flour is 1 cup. You might want to try using a

> flour mixture, Bob's Red Mill All Purpose Gluten-free Flour mix--I

> substitute this for the same amount of regular flour and have had

> good luck with it.

> sugar 2 cups - Carol Fenster says to use 1 cup of agave

> nectar for 1 cup of white sugar and REDUCE liquid by 25-33%. Brown

> sugar, maple sugar, and Turbinado are 1 cup for 1 cup. Splenda would

> be 1 cup for 1 cup

> zucchini - there is a lot of liquid in zucchini and since no

> other liquid other than eggs and oil are used, the need to squeeze

> out excess moisture from the zucchini is not needed in the original

> recipe. This might be a factor in your adaptation using the agave.

> add Xanthan Gum - amounts vary in recommendations. I would

> start with 1 1/2 teaspoons with the 2 1/2 cups flour. The gum is

> " glue " that holds flours together and it might even out the

> distribution of the flour.

>

> I keep Carol Fenster's Baking Bookmarks " Handy, laminated bookmarks

> with substitutes for wheat, dairy, eggs, and sugar " on my

> refrigerator. They are a great ready reference. There are 4 and

> they cost $4 @ http://www.savorypalate.com/bookmarks.aspx.

>

> Good luck,

>

> Betsy in DC

>

[Guest guest]

Squeeze out excess moisture? I didn't know you were supposed to do

that. 8^) Thank you for all the info Betsy. I will check out that

website. Sounds like I have a lot to learn with the conversions. I

was just buying mixes for most of my stuff (cakes and what not) but

now I have to make everything from scratch since I have this newly

discovered cane sugar allergy.

Maureen

>

> Maureen and others:

>

> The suggestion related to switching to muffins/cupcakes is a good

> one. In looking at the original recipe, you might look at the

> following:

>

> flour 2 1/2 cups - your combination may need to be adjusted

> Carol Fenster says that when substituting flours for 1 cup of wheat

> flour the amount for white/brown rice flour is 7/8 cup, potato starch

> is 3/4 cup and tapioca flour is 1 cup. You might want to try using a

> flour mixture, Bob's Red Mill All Purpose Gluten-free Flour mix--I

> substitute this for the same amount of regular flour and have had

> good luck with it.

> sugar 2 cups - Carol Fenster says to use 1 cup of agave

> nectar for 1 cup of white sugar and REDUCE liquid by 25-33%. Brown

> sugar, maple sugar, and Turbinado are 1 cup for 1 cup. Splenda would

> be 1 cup for 1 cup

> zucchini - there is a lot of liquid in zucchini and since no

> other liquid other than eggs and oil are used, the need to squeeze

> out excess moisture from the zucchini is not needed in the original

> recipe. This might be a factor in your adaptation using the agave.

> add Xanthan Gum - amounts vary in recommendations. I would

> start with 1 1/2 teaspoons with the 2 1/2 cups flour. The gum is

> " glue " that holds flours together and it might even out the

> distribution of the flour.

>

> I keep Carol Fenster's Baking Bookmarks " Handy, laminated bookmarks

> with substitutes for wheat, dairy, eggs, and sugar " on my

> refrigerator. They are a great ready reference. There are 4 and

> they cost $4 @ http://www.savorypalate.com/bookmarks.aspx.

>

> Good luck,

>

> Betsy in DC

>

[Guest guest]

I made my breads again today, but this time I added the missing

xantham gum. Hooray!! They turned out great!!

I have already eaten half of one loaf!!

Thank you for all of the suggestions!

Maureen

> >

> > Maureen and others:

> >

> > The suggestion related to switching to muffins/cupcakes is a good

> > one. In looking at the original recipe, you might look at the

> > following:

> >

> > flour 2 1/2 cups - your combination may need to be adjusted

> > Carol Fenster says that when substituting flours for 1 cup of wheat

> > flour the amount for white/brown rice flour is 7/8 cup, potato starch

> > is 3/4 cup and tapioca flour is 1 cup. You might want to try using a

> > flour mixture, Bob's Red Mill All Purpose Gluten-free Flour mix--I

> > substitute this for the same amount of regular flour and have had

> > good luck with it.

> > sugar 2 cups - Carol Fenster says to use 1 cup of agave

> > nectar for 1 cup of white sugar and REDUCE liquid by 25-33%. Brown

> > sugar, maple sugar, and Turbinado are 1 cup for 1 cup. Splenda would

> > be 1 cup for 1 cup

> > zucchini - there is a lot of liquid in zucchini and since no

> > other liquid other than eggs and oil are used, the need to squeeze

> > out excess moisture from the zucchini is not needed in the original

> > recipe. This might be a factor in your adaptation using the agave.

> > add Xanthan Gum - amounts vary in recommendations. I would

> > start with 1 1/2 teaspoons with the 2 1/2 cups flour. The gum is

> > " glue " that holds flours together and it might even out the

> > distribution of the flour.

> >

> > I keep Carol Fenster's Baking Bookmarks " Handy, laminated bookmarks

> > with substitutes for wheat, dairy, eggs, and sugar " on my

> > refrigerator. They are a great ready reference. There are 4 and

> > they cost $4 @ http://www.savorypalate.com/bookmarks.aspx.

> >

> > Good luck,

> >

> > Betsy in DC

> >

>