I'm a rookie here, so pardon my ignorance.
We made the cake mix and it was very watery. But...we live at "high altitude" and the high altitude instructions say to add water slowly until desired consistency. The mix calls for two cups of water. After adding 1 1/2 cups, it seemed runny. We did, however, add more water to get to the full two cups. It seemed way too watery after that. Should we add more water or less water? It would seem that we should add more water (based on the instructions), but what does the "right" consistency? Unfotunately, my only experience is with bad flour batter and what its consistency is.
Full Version: Namaste Chocolate Cake Mix
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QUOTE(Guinsell @ Mar 26 2006, 09:48 PM) 
I'm a rookie here, so pardon my ignorance.
We made the cake mix and it was very watery. But...we live at "high altitude" and the high altitude instructions say to add water slowly until desired consistency. The mix calls for two cups of water. After adding 1 1/2 cups, it seemed runny. We did, however, add more water to get to the full two cups. It seemed way too watery after that. Should we add more water or less water? It would seem that we should add more water (based on the instructions), but what does the "right" consistency? Unfotunately, my only experience is with bad flour batter and what its consistency is.
We made the cake mix and it was very watery. But...we live at "high altitude" and the high altitude instructions say to add water slowly until desired consistency. The mix calls for two cups of water. After adding 1 1/2 cups, it seemed runny. We did, however, add more water to get to the full two cups. It seemed way too watery after that. Should we add more water or less water? It would seem that we should add more water (based on the instructions), but what does the "right" consistency? Unfotunately, my only experience is with bad flour batter and what its consistency is.
Hello guinsell,
I'm a pastry chef in Israel and i'm a rookie allso in the gluten free thing.
BUT basicaly when making bread you should put in the water slowly anyway not just in high altitude places.
Usualy you put in 80% of the amount of water wich says in the recipy, try to put a cup and a half and if the dow looks right to you try to bake it. You don't have to go exactly acording to the recipy.
Please let me know.
Yes, that particular mix is runny. But, it bakes to a fantastic cake. Just don't expect the height of a regular cake. If I am going to take desert somewhere I make this in three layers to give it the more usual height. Enjoy the cake as I think it is one of the best.
QUOTE(Guinsell @ Mar 26 2006, 03:48 PM)
I'm a rookie here, so pardon my ignorance.
We made the cake mix and it was very watery. But...we live at "high altitude" and the high altitude instructions say to add water slowly until desired consistency. The mix calls for two cups of water. After adding 1 1/2 cups, it seemed runny. We did, however, add more water to get to the full two cups. It seemed way too watery after that. Should we add more water or less water? It would seem that we should add more water (based on the instructions), but what does the "right" consistency? Unfotunately, my only experience is with bad flour batter and what its consistency is.
We made the cake mix and it was very watery. But...we live at "high altitude" and the high altitude instructions say to add water slowly until desired consistency. The mix calls for two cups of water. After adding 1 1/2 cups, it seemed runny. We did, however, add more water to get to the full two cups. It seemed way too watery after that. Should we add more water or less water? It would seem that we should add more water (based on the instructions), but what does the "right" consistency? Unfotunately, my only experience is with bad flour batter and what its consistency is.
I have been experimenting with various gluten free cake mixes lately, just tried the Namaste Vanilla Cake Mix last weekend and made a yummy Apple Ginger Cake with it, it came out great. I haven't tried the Namaste chocolate cake version, but I assume the baking would be the same, or similar, for both the Vanilla and Chocolate mixes from Namaste. What worked for me with this particular brand, and I live at high altitude as well, was using a little less water than what it called for (maybe 1/4 cup less).
I like Pamela's Chocolate Cake Mix, it turns out wonderfully for me every time, even at high altitude (high altitude directions call for a higher cooking temp., listed on the side of package). I drizzle it with a chocolate-caramel frosting. Everybody raves and can't believe it's gluten free.
I've made their chocolate and spice cake. They both were watery, but turned out well and tasted great. I even had a normal rise with them both! I served them to non celiacs and they had NO CLUE they were gluten free. Some even had seconds.
QUOTE(dudy @ Mar 30 2006, 05:12 PM)
Hello guinsell,
I'm a pastry chef in Israel and i'm a rookie allso in the gluten free thing.
BUT basicaly when making bread you should put in the water slowly anyway not just in high altitude places.
Usualy you put in 80% of the amount of water wich says in the recipy, try to put a cup and a half and if the dow looks right to you try to bake it. You don't have to go exactly acording to the recipy.
Please let me know.
I'm a pastry chef in Israel and i'm a rookie allso in the gluten free thing.
BUT basicaly when making bread you should put in the water slowly anyway not just in high altitude places.
Usualy you put in 80% of the amount of water wich says in the recipy, try to put a cup and a half and if the dow looks right to you try to bake it. You don't have to go exactly acording to the recipy.
Please let me know.
I agree with Duby,add water slowly and stop when it looks right. gluten-free baking realy is not much dif then regular baking, eplsy when using mixes. Recipes are rough guidelines, not commandments.
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