2 replies to this topic

[GFdoc]

Can anyone help me? I've been trying to make a loaf of Challah (egg-bread) by hand. (My pre-gluten-free challah is out of this world...but no more for me )
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

[kejohe]

Try dropping the temp down to 325 or 300 and baking for an hour or a little longer. Rice tends to cook better at lower temperatures and cooking longer sets the structure better so it will not fall after it comes out of the oven.

[GFdoc]

Thanks for the tip Kathleen - I tried lowering the temp - and the bread did not fall in, HOWEVER, i t did not rise well either....I'm now trying a new version with 2 eggs and 2 egg whites - at 350 degrees and 45 minutes, it still fell in, but I'll try it again at the lower temp and let you know....I'm going through dozens and dozens of eggs!
I am determined to get this to work (it's the scientist in me)!!!
Sara