Any Home Bakers Here?

[pennyJo1960]

sorry love the taste with gluten

 

[DigMyChicks]

sorry love the taste with gluten

Me too!

 

[pennyJo1960]

this is king Arthur no gluten banana nut

Ingredients
Choose your measure:

1. Volume
2. Ounces
3. Grams

• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon, optional
• 1 3/4 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
• 1/2 cup (8 tablespoons) soft butter
• 2/3 cup sugar
• 2 tablespoons molasses or honey
• 2 large eggs
• 1 1/2 cup very mashed ripe bananas (about 2 medium bananas)
• 1/2 cup chopped walnuts, optional
• *See directions below for making your own brown rice flour blend.

Instructions

1. Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers.
2. Whisk together the baking powder, baking soda, xanthan gum, salt, cinnamon, and flour or flour blend. Set aside.
3. Beat together the soft butter, sugar, and molasses.
4. Beat in the eggs one at a time, scraping the bottom and sides of the bowl between additions.
5. Add the dry ingredients to the mixture in the bowl in three parts, alternately with the mashed bananas, beating well between additions and scraping the bottom and sides of the bowl one or two times during this process.
6. After everything is added, scrape the bowl again and beat at medium high speed for 30 seconds
7. Stir in the walnuts.
8. Scoop the batter into the prepared pan, mounding the cups full. The batter will rise above the level of each cup; that's fine.
9. Bake the muffins for 22 to 25 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm.
10. Yield: 12 muffins.
11. *Make your own blend
    Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.
    
    The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.
    
    Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).

 

[DigMyChicks]

this is king Arthur no gluten banana nut

Ingredients
Choose your measure:

1. Volume
2. Ounces
3. Grams

• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon, optional
• 1 3/4 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
• 1/2 cup (8 tablespoons) soft butter
• 2/3 cup sugar
• 2 tablespoons molasses or honey
• 2 large eggs
• 1 1/2 cup very mashed ripe bananas (about 2 medium bananas)
• 1/2 cup chopped walnuts, optional
• *See directions below for making your own brown rice flour blend.

Instructions

1. Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers.
2. Whisk together the baking powder, baking soda, xanthan gum, salt, cinnamon, and flour or flour blend. Set aside.
3. Beat together the soft butter, sugar, and molasses.
4. Beat in the eggs one at a time, scraping the bottom and sides of the bowl between additions.
5. Add the dry ingredients to the mixture in the bowl in three parts, alternately with the mashed bananas, beating well between additions and scraping the bottom and sides of the bowl one or two times during this process.
6. After everything is added, scrape the bowl again and beat at medium high speed for 30 seconds
7. Stir in the walnuts.
8. Scoop the batter into the prepared pan, mounding the cups full. The batter will rise above the level of each cup; that's fine.
9. Bake the muffins for 22 to 25 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm.
10. Yield: 12 muffins.
11. *Make your own blend
    Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.
    
    The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.
    
    Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).

Thanks Penny!

 

[pennyJo1960]

sure had to look for you just sitting around right now let me know how it turns out

 

[BullChick]

Hello,

@BullChick, i’ve never tried duck eggs. Are they good?

By the way, I made this today. Going to surprise my family when they come home.

View attachment 1417968

Jared

Umm. It’s not the worst thing, and I know that fancy-schmancy bakers use them. My grandfather didn’t care for using them in his bakery though.
It’s like... I am not going to say it’s a fishy taste. It’s just a marine kind of taste.

 

[DigMyChicks]

Just went trapsing through the road ditches for asparagus...son will be happy!

 

[pennyJo1960]

has some to use the son that lives here is 34 but does not care for it

 

[DigMyChicks]

has some to use the son that lives here is 34 but does not care for it

None of us like it but my oldest. He eats it like candy. I’d rather have candy

 

[pennyJo1960]

me too did some cookie used a butterfingers crunched 3 cups flour 2 softened butter and 2 eggs, baking soda 1 1/2 tsp .. not baking bar style all the way but using a cake pan dark think maybe that is my culprit called 350 but took it to 400 now