GF baking

[Guest guest]

Are you meaning, even before they are baked?

 

.... cause I find that gf products dry out incredibly quickly. After I've baked

some muffins or whatever, I generally stick whatever we haven't eaten

immediately, right into the freezer to maintain its freshness. I find it I

leave any gf baking out on the counter for even a few hours after its cooled,

its already starting to dry out.

 

Deborah

 

 

Non-gluten flours loose water a great deal faster than wheat

does.

 

BL

.

 

 

 

[Guest guest]

Deborah

 

Before cooking dry flours kept properly have no water and should not be

staling. After baking, as soon as something comes from the oven the staling

process has begun. As the baked good cools, the moisture goes out into the

air. With gf flours this happens even quicker and the idea should be to

cool to room temperature then what isn't going to be eaten immediately

should be frozen. If it's bread slicing first makes that easier.

 

For safety reasons, one should not put hot baked goods into the freezer as

the things around it will warm up before the baked goods cool which may risk

food borne diseases.

 

Jae's idea of prewarming the toaster makes a good deal of sense. Afterall

we preheat the oven and it's basically a mini oven :-)

 

BTW, we sell the Dr. Schar breads and buns at www.allergygrocer.com and

group members can use the group discount coupon for 10% of any order. Many

of our customers do prefer the Schar bread but I believe it has soy.

 

BL

 

 

On Wed, Dec 31, 2008 at 9:17 PM, Deborah Pageau <dpageau wrote:

 

> Are you meaning, even before they are baked?

>

> ... cause I find that gf products dry out incredibly quickly. After I've

> baked some muffins or whatever, I generally stick whatever we haven't eaten

> immediately, right into the freezer to maintain its freshness. I find it I

> leave any gf baking out on the counter for even a few hours after its

> cooled, its already starting to dry out.

>