Has anyone used this product for baking? Looking to use for low barb baked goods. Thanks.
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Unfortunately, our product information does not show this product can be used in baking.
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Absolutely delish in Protein Power Cookies! Grab a healthy based cookie recipe and decrease the flour and sugar a bit...add a scoop of Jarrows Protein Powder and yum-satisfying and good healthy snack. So many varieties, the sky is the limit!
2271154
I have only used these to decorate cookies....I've never put them in the oven during baking. I find these are much more coarse than sanding sugar. I hope this helps you.
824857
I always grease/flour my pan or use Baker's Joy spray. I used a different baking spray once and had awful results. So, I wouldn't risk not using anything.
792923
I made a chocolate cupcake recipe that came out very well. They state on their website that this flour really thickens up when adding liquid, and to add extra moisture when using it. I'd go to their web site and read more about baking with this product- it is helpful. As long as you are not trying for something too delicate, this flour works very well. And yes, I used 3/4 flax flour to 1/4 rice flour. That helps lighten things up a little.
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Hi, Juanita. I would not recommend using this directly on an oven rack, as the silicone liner is quite flimsy and your baked goods might slide around or fall off the liner. These silicone liners should always be used with a metal sheet pan underneath to support them.
888674
I've never used it in baking. I use it to taste in hot beverages. Start out with half what you normally use and add if needed.
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I'm sorry Vonda, I'm not much help here ... I personally think this blend of "Artisan Flour" is useless. The only thing that it makes well is a roux. Though I must admit, your question has me intrigued to try it again since I still have a whole bag sitting in my pantry which I said I would not use again, after wasting the other whole bag on recipes of which none turn out. We have been gluten free for over 12 yrs so I'm in no way a novice to GF cooking or baking. I just don't like this mix. If you do make them let us know here how they turned out.
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Yes I've make bread with this product. I like it more for baking sweets, but it does work. Slightly dense for bread.
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I use this to make jams and jellies with very low sugar. I have never had a problem cooking it, or using it to add to a batch that is too large for a traditional box. Use low sugar boxes with this if you mix. I try to get the same brand as well, for consistency.
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I have never thought to used it for baking bread.. where do you find recipes?
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I have used it in baking but I always mixed it with real butter sometimes as little as a tablespoon more frequently 50/50. I use it more to make my casseroles like squash and sweet potato. I have only baked cake and cobbler with it. The package insert has a few eclipse. Vicki
15154
Sorry I am using mine for polymer clays, I have not noticed the smell you speak of but also probably not using the higher temps needed for baking.
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I did use it to bake some cakes. I followed the same baking instructions as I do for any mini cupcake silicone bake molds. Unfortunately the cakes didn't pop out very well due the type of batter I used. Unless it is an extremely dense cake or brownie batter it won't come out easily or have any real detail to it. I mostly use them for making chocolates and flan now.
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I have never used it for baking breads or rolls, but I have made cakes in it. They turn out nice and moist. It has an oven setting on it, but I don't really know how you would use it to bake breads because I don't have the big cook book that goes with it. BUT i can tell you this much, I LOVE IT for everything else. I have had mine going on three years now and if it konked out tomorrow, I would have to get another one immediately!
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I use these for baking artisan breads. I let the bread rise directly on the reusable baking sheets, then use a cookie sheet to slide the baking sheet with bread onto my baking stones, preheated to 500 degrees. When the bread is done, I slip the cookie sheet back under the baking sheets to remove the bread from the oven. I have used them repeatedly with no problems. They do discolor after much use, but they still work fine. I've had mine for several years and they work great.
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This was a gift for one of my foodie friends. He's only used it for making homemade pizza from scratch, dough and all, and LOVES it. Doubt that he's used it for cookies though. Sorry I couldn't be more helpful.
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I would say you don't need this product to bake any breads, it's more for delicate things like pastry or thin pizza dough using 00 flour. You can use a regular peel for breads