4 recipes…all failed – what am I doing wrong?

Home The Candida Forum Foods & Recipe Ideas 4 recipes…all failed – what am I doing wrong?

This topic contains 13 replies, has 9 voices, and was last updated by  BeccaJR 5 years, 2 months ago.

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  • #96481

    shannonkv
    Member
    Topics: 13
    Replies: 26

    I’ve found tons of recipes online that are candida friendly. I’ve been looking at making muffins and bread and each time I’ve attempted a recipe the inside is always extremely soft/ doughy and it always taste like flour.

    Is this normal and how its suppose to taste? Anyone else have this problem?

    #96492

    Able900
    Spectator
    Topics: 92
    Replies: 4811

    If it’s doughy, it sounds like you didn’t bake it long enough.
    Have you tried the coconut flour bread recipe from the forum?
    Bread Recipes

    #96519

    mrs.candida
    Member
    Topics: 53
    Replies: 452

    This is one of the few recipes I’ve found that doesn’t have anything funky going on.

    http://www.empoweredsustenance.com/coconut-flour-and-stevia-zucchini-muffins/

    This is delicious.
    I substitute yacon powder for the stevia because I can’t stand stevia.

    #96536

    shannonkv
    Member
    Topics: 13
    Replies: 26

    Thank you both, I will try both of these. I’m just getting a little scared to bake, as its costing me a lot of money and then having to throw them out because it taste like flour (one came out crumbly coconut flour…not very appetizing!).

    I will give it another go 🙂

    #96550

    raster
    Participant
    Topics: 104
    Replies: 6838

    I would use the most popular recipes on the forum. Sometimes they have specific directions. I would also judge before baking whether it is too thick or runny. You can add water, more eggs, etc. to make it more watery.

    Sometimes my eggs are smaller than average and thus it comes out more dry. I try to add an exra egg or another liquid to make it more normal.

    -raster

    #96725

    shannonkv
    Member
    Topics: 13
    Replies: 26

    Update: I attempted the pumpkin muffin recipe on here…it sounds great!

    I had to add a lot of water to have the liquids mix properly with the solids (it was way too dry) and I had them in the oven for over an hour (to the point that the tops were dark brown), but the insides were still very “soft”; not doughy, just loose flour like (kinda like a wet sponge).

    I seriously must be doing some wrong? I could try turning up the oven, but I don’t want the tops to burn.

    any thoughts?

    #97819

    M
    Member
    Topics: 72
    Replies: 253

    I’ve noticed that adding extra water to the ingredients leaves the inside of the loaf somewhat moist. However, I always heat up the slices before I eat them so this helps to dry it up a little. Otherwise, you could try to make your mixture less watery, and a little more thick. Just add more flour and stir it in until you get the consistency that you desire.

    #114746

    Katemate3
    Member
    Topics: 14
    Replies: 48

    BUMP this also happens to me.. did you figure it out sharronkv?

    #114747

    Vegan Catlady
    Member
    Topics: 34
    Replies: 626

    instead of adding water, add a tbsp or so of unsweetened applesauce. Not sure why no one has mentioned it yet, other than maybe people fear the apple will set them back. Pumpkin and apple (and banana, but I would never use that until well) are all tricks to moisten baked goods without adding additional oil.

    #114748

    shannonkv
    Member
    Topics: 13
    Replies: 26

    Able900;34934 wrote: If it’s doughy, it sounds like you didn’t bake it long enough.
    Have you tried the coconut flour bread recipe from the forum?
    Bread Recipes

    I found these recipes did work for me. I tweaked them if needed. If it was too liquidy, I added more flour; if it was too solid I added water and/ or more eggs.

    Hope that helps!

    #114749

    Katemate3
    Member
    Topics: 14
    Replies: 48

    Thanks all! but the problem for me is the bread/cookies etc. are cooked on the outside but not on the inside. If I leave them in longer the outside gets burned but the inside remains raw-like.

    🙁

    #114751

    Tdog333
    Member
    Topics: 25
    Replies: 245

    Sounds like you need to turn the temperature on the oven down or cover loosely with foil

    #114753

    shannonkv
    Member
    Topics: 13
    Replies: 26

    Tdog333;53272 wrote: Sounds like you need to turn the temperature on the oven down or cover loosely with foil

    Turning the temp down should help – worked for me.

    #116686

    BeccaJR
    Member
    Topics: 5
    Replies: 19

    Coconut flour is very dry. To make the recipe moister, try substituting most or all of the coconut flour with almond flour (also known as ground almonds). The bread does taste totally different, but having been eating paleo (grain free, dairy free, legume free) for almost a year now it’s grown on me. It’s a lot more filling, but is definitely totally different from the bread you might be used to.

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