CELIAC Archives

Celiac/Coeliac Wheat/Gluten-Free List

CELIAC@LISTSERV.ICORS.ORG
Options: Use Forum View

Use Monospaced Font
Show Text Part by Default
Show All Mail Headers

Message: [<< First] [< Prev] [Next >] [Last >>]
Topic: [<< First] [< Prev] [Next >] [Last >>]
Author: [<< First] [< Prev] [Next >] [Last >>]

Print Reply
Subject:
Baking at high altitudes
From:
Jennifer Fabiano <[log in to unmask]>
Reply To:
Jennifer Fabiano <[log in to unmask]>
Date:
Thu, 9 Jan 2003 19:09:56 -0700
Content-Type:
text/plain
Parts/Attachments:
text/plain (8 lines) 
<<Disclaimer: Verify this information before applying it to your situation.>>

Help.  Whenever I bake cookies at our cabin in Northern AZ (which is 6,000 ft) they turn out flat.  In fact, they run all over the pan.  When I make the recipe here in Scottsdale, they turn out fine.  Does anyone have any experience baking GF at high altitudes?  I'm new at this (my daughter was diagnosed in 11/02) and this is very frustrating and confusing.  Do I need to add more GF flour at higher altitudes?  I already use the airbake cookie sheets. Thanks.

Jennifer in AZ

*Support summarization of posts, reply to the SENDER not the CELIAC List*

ATOM RSS1 RSS2