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

Sinking Bread
0

7 posts in this topic

I've been trying for a couple of months now, and just can't seem to get a decent loaf of bread. I have no trouble getting my bread to stay moist and cohesive, but I just can't get it to last more than a couple hours out of the oven without sinking into itself. I don't want to buy bread mixes because, quite frankly, I can buy a perfectly good loaf of gluten-free bread at one of my local grocery stores for less than the mixes, and it's still a bit to pricey for me. I also don't want to use any more strange ingredients unless I can get them for a good deal at my grocery store. I stock:

rice flour,

sorico powder,

arriolet powder,

soy flour,

cornstarch,

potato starch,

xanthan gum,

baking powder,

baking soda,

salt,

tapioca flour,

soy milk,

eggs,

vege oil,

shortening,

butter,

lemon juice,

and a bunch of normal stuff like different kinds of sugar and stuff.

I've tried about 30 different gluten-free bread recipes, with and without yeast, with and without egg, with and without yogurt, etc., and they all sink. Some sink immediately after removing from the oven, and some wait until they cool more. The bread I get at the store isn't sunk! How do they manage that? I thought about baking it in cans, but I baked a cake for my sister's birthday a few weeks ago, and before it was even cool enough to frost, it had shrunk several inches on all sides! There must be a way to get these things to hold their size!

- Dan :huh:

0

Share this post


Link to post
Share on other sites


Ads by Google:

I have the same problem, sometimes it collapses and sometimes it doesn't but I haven't yet figured out why. I am going to try cooling my bread and cake slowly in the oven to see if that makes a difference, otherwise I'm not sure what could be going on. <_<

0

Share this post


Link to post
Share on other sites

Everything I've read indicates that its all about too much water at the end of the bake. The steam holds up the loaf. When it cools, the steam cools and the loaf collapses. The loaf has to "set", such that the bread holds itself up. Too much water and/or too little baking time is generally the problem.

0

Share this post


Link to post
Share on other sites

I've posted this recipe before, but it's been modified a bit. I made many flops (usually collapsed loaves, like yours) before I came up with this one. You need to have enough structure to hold up the liquids. The only ingredients I think you'll need in addition to your list is almond meal (which you can grind yourself) and dry potato flakes (easily found in the instant potato section, or the health food area - I use Barbara's brand). This bread is consistantly soft and moist, mine stays at room temp for several days just fine. Great for sandwiches, toast, etc.

Challah (Egg Bread)

1 cup cornstarch

0

Share this post


Link to post
Share on other sites

Thanks, I'll give that a try if I can get my hands on the ingredients. I heard about one that uses buttermilk. Someone told me they'd send me the recipe, but I haven't gotten it yet. Any more recipes are sure welcome!

- Dan

:D

0

Share this post


Link to post
Share on other sites




I can't use the Almond meal. Is it fine to just leave it out, or should I replace it with something? Any suggestions?

0

Share this post


Link to post
Share on other sites

The almond meal provides the protein for the structure of the bread - you could try substituting dry milk powder or perhaps some soy (tofu maybe?). Just watch out for the total liquid content versus the dry.

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

  • Forum Statistics

    • Total Topics
      104,654
    • Total Posts
      921,620
  • Topics

  • Posts

    • Any place you know of to find more info? Seems like I am still in so much pain/bloat, I am not even sure if I would pick the right 5 foods!
    • Don't freak out worrying about other maladies yet. You would be absolutely amazed at the things that can/will resolve on the gluten free diet. Some take longer than others -- neurological seem to take the longest for most people but really, I guarantee, there will be things you had no idea or expectation of resolving will. There were tons for me and then there were things I sort of "woke up one day" & said, "hey, that's gone and that & that & that". Other, larger things had taken my attention so I hadn't paid attention to the smaller things until...... On the other hand, not everything is related to celiac but I bet you wouldn't find a handful of celiacs who didn't say something very similar to what I said above. Yes, thyroid problems are common with celiac but I'll also tell you there are/have been people on here who were hypothyroid before dx but after being gluten-free for a while they actually went back to normal thyroid numbers. My husband is one (yes, we both are celiac - it happens). He was on synthroid for 20 years or more. Guess what? He's not on it anymore. We've had his thyroid panel done several times since about a year gluten-free & he is no longer hypothyroid. 
    • Yes please, that'd be awesome Having a fun time trying to reply on my phone due to broken screen but will be back on tomorrow after results of doctor appointment to get to the bottom of why they've given me seemingly wrong advice re: next steps. Yup I'll admit to pity, anger, frustration and outright fear, been through the mill of emotions in this first week that's for sure. One thing before I go for that; back when I was self-diagnosing I wanted a full thyroid panel (T3, T4 etc.) and also ESR & CRP checks for vasculitis and similar maladies. Now it seems from my reading they can often follow celiac so my worry level of those has gone up a notch, more blood tests ahoy it seems? Main reason for worrying about those is the nearly constant tight / tender head I have at the moment. Top and sides of scalp. Could be the stress tensing the shoulders and occipital muscles at back of head but after the celiac diagnosis being missed I'm fearful of anything else being missed. Did anyone else have this tight head feeling at the start? Feels like the skin is being pulled inwards, sometimes goes down for a few minutes here and there and gets worse when sitting I think. I see the term "brain fog" a lot but luckily don't seem to have too much of that at present, this is more a physical sensation.
    • I don't have a lot of faith in the allergy testing naturalpaths do. I had them done, but really it wasn't very helpful. Foods that were okay on the blood work- I was still having obvious reactions to. Skin testing through an allergist didn't show up food allergies either. I agree the food elimination diet is a better way to go and doesn't cost a bunch of money. I did a whole 30 diet a while back that could have been helpful if the foods I reacted to were corn, dairy,  soy, grains and sugar- but I react to more than that.  I do need to do a major elimination diet- just haven't gotten up the willpower yet.   
    • Quick search gave too many responses to TGI Fridays but none to TGI Fridays Buns (or similar) so... I was talking with my sister-in-law (Gluten Intolerant) and she spoke highly of a pre-packaged bun from Fridays. I was hesitant but she gave me one (apparently you can buy them from the restaurant?) and I tried it. Since I'm slow to react I won't know about gluten for a bit but I can definitely say it is the closest to "real" I've had in years! Spongy, doesn't crumble while eating a sandwich and tastes good. Color me impressed! I tried to determine the manufacturer or if Fridays actually makes them but I can't locate anything worth pursuing. Anyone have information on this? Thanks in advance.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,654
    • Most Online
      3,093

    Newest Member
    bentcreekmom
    Joined