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Trouble baking gluten free bread.
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Posted by mudlady (My Page) on Thu, Oct 15, 09 at 23:33
| I am well able to make a decent home made bread from scratch and used to make my own bread when my kids were little. That bread had wheat flour and the oven was gas. Now I have made two GF loaves from two different mixes and in an electric oven. Both were misshapen. The first loaf was my first attempt to make GF bread and it took me a long time to get the dough out of the mixer bowl and into the pan. With the second loaf I knew what to expect and I got the dough into the pan quickly and gently smoothed the top. It baked unevenly along the length with one side too low and the other so high it split half way up and the full length of the loaf. Any GF bread bakers have advice as to what I may be doing wrong? |
Follow-Up Postings:
RE: Trouble baking gluten free bread.
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| Can't give any advice. Remember I am the one who had such inconsistent results (and wasting expensive ingredients) with GF bread that I gave up. I hope you have better luck than I did. |
RE: Trouble baking gluten free bread.
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| Although I haven't made GF bread using a mix, I've never had the type of problem you describe. I also use an electric oven. I assume your loaf pans are the correct size for the mix, and your oven temp is pretty accurate?? Bonnie |
RE: Trouble baking gluten free bread.
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| Does your oven heat consistently throughout? Is it level? Have you made "regular" bread in the oven with good results? I've always had an electric oven, though now I finally have a gas cooktop. I've learned that when I bake anything with dough, especially things that rise, I let the oven preheat/heat for a much longer time so the heat is more evenly distributed, since there can be hot spots and cooler spots. I now preheat with "bake/convection" and then change it to "bake" when I put the dough in, it seems to distribute the heat more evenly. Good luck and happy baking. |
RE: Trouble baking gluten free bread.
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| I've done a little gluten free baking, and I've had some times where the loaves are reasonable looking, and others where they were mishapen. I think it helps to beat the batter longer. But I also think it is very difficult to produce a gluten free loaf that really looks like a wheat-based loaf. They just aren't as pretty and don't rise as high. I only eat GF bread occasionally--and usually just as toast. I haven't made a loaf that I could really use very well for sandwiches. I think the foccacia or wrap recipes work better. There may be more experienced GF bakers who will have tips on getting better results, and I would be grateful to hear them too! |
RE: Trouble baking gluten free bread.
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| I have made the gluten free pantry's sandwich bread mix. It filled up my loaf pan, and rose beautifully and looked pretty much like homemade bread. But I thought it was a bit bland. I used two slices for a sandwich, and the rest became cubes for bread pudding. I just pretty much live without bread...I never really ate a lot of it anyway...I'm linking to Shauna's Sandwich bread recipe (notice the rise), but she has a brand new post on English Muffins. |
Here is a link that might be useful: GF Sandwich Bread by Gluten Free Girl
RE: Trouble baking gluten free bread.
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| mudlady, I've just used g-f mixes, but haven't encountered those problems. I do make sure the batter is very evenly distributed in the bread pan, and smooth the top with a wet spatula or wet hand. You might try turning the loaves after a few minutes in the oven, since most oven spring happens in the first few minutes. I know this is an old post - have you had any better luck? |
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