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We all know that GF baking can be a challenge, but if you live above 3000 ft, it's further complicated by how your baked goods react to the lower air pressure found in your kitchen. I found a wonderful link to tips on how to deal with high altitude baking on King Arthur's site: http://www.kingarthurflour.com/recipe/high-altitude-baking.html

I converted an apple butter muffin recipe last night to GF, using Tom Sawyer flour in place of the regular flour, and followed the tips on King Arthur's page to a T. And I must say they turned out as the best GF muffins I've ever made. Was it following the tips, the flour, or the recipe alone that made them so good? Only time and other recipes will tell, but I wanted to pass this along to anyone  on this listserve who might find the information helpful in producing better GF baked goods. 

I'm at 5400 ft. so I really do have to pay attention to these adjustments. I never bothered with my "regular" baking before and never noticed much of a difference, but I have often been disappointed with my GF goods, and I think I have found out why. 

BTW, the recipe for the muffins came from this book: http://www.amazon.com/750-Best-Muffin-Recipes-gluten-free/dp/0778802493/ref=sr_1_1?s=books&ie=UTF8&qid=1358012008&sr=1-1&keywords=750+best+muffin+recipes

I have no financial interests in either King Arthur or Amazon. Just sharing....

Joy

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