Bread Falls In - Help!
Posted 13 February 2004 - 10:45 AM
I've made about 15 different loaves using a variety of ingredients, but my loaf always caves in after it comes out of the oven. I tried Bette Hageman's challah recipes in her books but I was unhappy with the result. I love to bake and am new at this gluten-free baking... I was diagnosed with celiac disease in 9/03.
I tried decreasing the liquids, increasing the salt, adding egg white, adding baking powder...nothing works...By the way, I can't use anything dairy in the loaf, and this affects it, I'm sure.
My most recent recipe is:
2 cups Feather light gluten-free flour (Bette Hageman's)
1 pkg yeast
1/4 cup almond flour
1 T xanthan
1 t salt
1/3 cup brown sugar
3/4 cup warm water (120 degrees)
3 T oil
1 T honey
3 eggs + 1 egg white
I beat for 3 minutes, then let rise for 35 min,, then bake at 350 deg. for 45 min.
It tastes great and has the correct texure, but always falls in.... HELP!
I'd really appreciate any suggestions from those of you with experience in baking gluten-free breads! Thanks, Sara
Posted 14 February 2004 - 10:56 PM
Son has been gluten-free since December 2001
Posted 18 February 2004 - 06:27 PM
I am determined to get this to work (it's the scientist in me)!!!
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