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I need help with this recipe. The first time I made it turned out great but the next 4 times it hasn't worked at all.. The "problem" it that I don't remember what "gluten-free flour" blend I used the first time. I think I used something with sorghummel but I don't remember..
# 1 1/4 cups gluten-free flour
# 1/4 cup garfava flour
# 1/2 cup potato starch
# 1/4 cup cornstarch
# 1/4 cup flax seed meal
# 2 1/2 teaspoons xanthan gum
# 2 teaspoons active dry yeast
# 1 teaspoon salt
# 2 eggs
# 2 egg whites
# 1 cup water or 1 cup milk
# 2 tablespoons vegetable oil
# 2 tablespoons honey
# 2 teaspoons vinegar
I have made about 70 bread after this started.. I have bought new flour with another experience date. It fails.. Its even worse then the "bad" picture above..
Yesterday I made cinnamon rolls. I have use that recipe so many times.. The dough was okey, it did rise very well. But when I put them into the oven they did not continue to rise (as they normally do..) they stayed the same hight before they fell together. They where 6 cm after rising, after baking they where 3 cm...
The bread falls in the middle and sometimes they are raw even after 1 hour at 400F.
The company that makes the flour mix says nothing is wrong with the flour that they haven't changed anything.
But I did make one interesting experience when I made cinnamon rolls. After adding the normal amount water and flour the dough was very very very sticky.. Normally I just use a small amount of oil on the table when I roll out the dough. Yesterday I needed to use lots of flour.
So it seems like the dough absorb less water then before.
Today I made 6 new breads. They are better. They did not fall in the middle but they are not as high as I like them. And they are still a bit raw...
I also used less fat in the bread since the recipe on the internet use very little fat. Just to see if it makes a difference.
Any idea on whats wrong?
Is it normal that flour just suddenly starts to absorb less water?