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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Teff Flour Muffins /Bread?
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BluesSinger
Friday, April 19, 2013, 6:31pm Report to Moderator Report to Moderator

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So I've got a recipe for Teff Flour Muffins.. can I just put the batter in a loaf pan and make a bread instead of muffins?  Will I need to lower the temp and cook longer or something like that?
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Lola
Friday, April 19, 2013, 7:08pm Report to Moderator Report to Moderator

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there are a few recipes to check out for timing and temperature

http://www.dadamo.com/typebase4/recipes.htm


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BluesSinger
Saturday, April 20, 2013, 4:47pm Report to Moderator Report to Moderator

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Quoted from Lola
there are a few recipes to check out for timing and temperature

http://www.dadamo.com/typebase4/recipes.htm


Lola.. I didn't find a thing!  I did look on the web however and found the only thing to do is cook it slower in a bread pan....

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Enobattar
Monday, April 22, 2013, 1:06pm Report to Moderator Report to Moderator

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Quoted from BluesSinger
I've got a recipe for Teff Flour Muffins.. can I just put the batter in a loaf pan and make a bread instead of muffins?  Will I need to lower the temp and cook longer or something like that?


BlueSinger, Could you share that muffin recipe?  Really trying to find a good one for using teff.

Try baking your recipe in a loaf pan at 350 degrees for 35-40 minutes.


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ruthiegirl
Thursday, April 25, 2013, 5:20pm Report to Moderator Report to Moderator

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I'm sure you've long since baked that particular batch of teff batter, but I've found that I can bake "loaves" instead of muffins by baking for about one and a half to two times as long- muffins that bake for half an hour would require 45 minutes to an hour in a loaf pan, at the same temperature. I often will bake them in the oven at the same time, but take the muffins out sooner.


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Ribbit
Monday, April 29, 2013, 4:53pm Report to Moderator Report to Moderator

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The amount of baking time depends on the size of the container.  So the smaller your muffin cups (like the mini-ones), the faster it'll bake.  Remember, when you're making gluten-free stuff (especially if it's egg-free), the more surface area that's touching a pan/dish, the better.  It clings to the baking surface and does better.  So when I make a cake, instead of a pan that would require a lot of square inches fluffing up with no "help" (like the side of a pan), I use a larger, flat dish.  I hope that makes sense.  It also decreases the cooking time.


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