Home Cooking

Quick Bread raw inside, done outside, why?


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 6

Quick Bread raw inside, done outside, why?

lgss | Nov 19, 2009 02:24 PM

Sometimes this happens, sometimes it doesn't, no rhyme or reason that I've figured out. It's a fairly new oven. Some of the recipes are ones I've de-glutenized. Some I've substituted 1/4 c. of xylitol for 1/4 c. of sugar. Any thoughts? When I test these 5" x9" loaves the outside is so done that it apparently scrapes off any of the undone insides on the way out. I don't know until I cut the loaf open, then I cut the middle part of the loaf in 4 pieces and baked it about another half hour and it didn't appear to have any effect....

Want to stay up to date with this post?

Recommended From Chowhound