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Tina,
I have a baking question for you….
How do you get the muffins to (basically) explode above the muffin cups? All of the muffins I have ever baked (GF or otherwise) just kinda go flat once they bake…making a hockey-puck shape…how do you get “THE muffin-top”??? I’ve tried ALL different kinds of things to figure it out- and can NOT get it! Please help!!!!
Thanks,
Jaclyn Smith
co-owner of Southland Mills, Gluten-Free Baked Goods in Texas
Hi Jaclyn,
I know exactly what you are referring to! Yes, I have had that happen too. We have to remember there is no gluten to make these little guys nice and soft and poofy. Hence, the need for the right mixture of flours and xanthum gum or its substitute. The right amount is crucial or you get tough hockey discs.
Also, keep in mind your baking soda and/or baking powder always help when applicable.
Hope this helps, Tina Turbin
From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at) GlutenFreeHelp.info.
Hmmm I never have a problem with this myself, but I always use xanthum gum in my GF flours.
Oh yeah definitely don’t forget the xanthum gum and baking soda and powder when your recipe calls for it!
Ah yes this is really a problem for me sometimes:( The muffin tops are the best part too!
Hmmm ok I’ll give this a try and hopefully it helps!
A very good question. Used to run into this a lot when I first started baking gluten free!
Good point, Tina. I’m sure you’ve helped out a lot of GF cooks with this one!
I haven’t made muffins yet as I’ve only been gluten free for about 3 months, but I’ll keep this in mind for when I make some! Thank you!