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Baking With Yeast

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Posted 05 August 2004 - 10:25 AM

Hello! I am new to this whole gluton thing. I am trying to make my own breads...but I can get this yeast thing right! I keep making bread that is more like a hockey puck than a loaf of bread. What am I doing wrong?

I would like some help with my diet and such....

thanks for your time.
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Posted 05 August 2004 - 11:59 AM

Are you sure it's the yeast that's doing that?

If you're just starting out, why not try starting with a mix -- it's hard enough to bake/cook gluten-free, yeast breads may not be the best starting place.

It could be a number of factors: too much salt, not enough xanthan gum -- those two come to mind first.

Good luck. Kim, Atlanta,GA
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Posted 06 August 2004 - 03:28 AM

I agree about the xanthan gum. You might want to add that, if you haven't already. Also I read that the liquid that the yeast is added to, should be at room temp. Maybe that might do the trick. I followed the directions for a recipe for buttermilk bread, and it was wonderful. I had tried using mixes, buying store made bread, etc, and all that I have tried was awful. It was hard and incredibly heavy (could've doubled as a door stop). Good luck in your baking! :)
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