Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Baking With Yeast
0

3 posts in this topic

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.

0

Share this post


Link to post
Share on other sites


Ads by Google:

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

0

Share this post


Link to post
Share on other sites

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! :)

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Recently Browsing   0 members

    No registered users viewing this page.