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

Why Won't My Gluten-Free Bread Rise?
0

8 posts in this topic

I think I've tried about 6 recipes and had no success with gluten-free bread. It never rises. I bought new yeast because I thought mine must have been too old, but that didn't help. I've made gluten-free bread successfully many times, so I'm not a total amateur.

I made bread from the Bob's Red Mill mixes (both kinds) and I didn't have any problem with the rising, but I discovered that my stomach can't tolerate bean flours, so I can't use those mixes.

Does anyone have advice on gluten free bread making? I don't eat dairy so lots of recipes I find online are not possible for me to use, because they use milk powder (I've never seen the dairy-free versions even in the health food store). I don't think the lack of dairy is the issue (I'm subbing rice milk for cow's milk) because I did that with the Bob's Red Mill mixes as well.

0

Share this post


Link to post
Share on other sites


Ads by Google:

I think I've tried about 6 recipes and had no success with gluten-free bread. It never rises. I bought new yeast because I thought mine must have been too old, but that didn't help. I've made gluten-free bread successfully many times, so I'm not a total amateur.

I made bread from the Bob's Red Mill mixes (both kinds) and I didn't have any problem with the rising, but I discovered that my stomach can't tolerate bean flours, so I can't use those mixes.

Does anyone have advice on gluten free bread making? I don't eat dairy so lots of recipes I find online are not possible for me to use, because they use milk powder (I've never seen the dairy-free versions even in the health food store). I don't think the lack of dairy is the issue (I'm subbing rice milk for cow's milk) because I did that with the Bob's Red Mill mixes as well.

What is the tempertur on the liquid you add?

0

Share this post


Link to post
Share on other sites

Some mixes have xanthan gum already added, while others do not. You'll need to add it and/or other binder to get it to rise properly. However, I've found that some brands of xanthan are more effective than others, and thus you need to use less of it. Otherwise it can actually make the dough to stiff to rise. Adding the right amount of water is also important, and can be a bit tricky. I always add less than I know it will need, mix well, and gradually add more, mixing after each addition, until the dough is of the right consistency. You'll know if you used too much water if it falls after baking, or is too moist/gummy inside.

When you set the dough to rise, how much time do you allow, and what temperature do you keep it at? Also, are you covering the pan with plastic wrap or foil during the rising?

0

Share this post


Link to post
Share on other sites

What is the tempertur on the liquid you add?

Usually room temperature. Should it be warmer?

0

Share this post


Link to post
Share on other sites

Some mixes have xanthan gum already added, while others do not. You'll need to add it and/or other binder to get it to rise properly. However, I've found that some brands of xanthan are more effective than others, and thus you need to use less of it. Otherwise it can actually make the dough to stiff to rise. Adding the right amount of water is also important, and can be a bit tricky. I always add less than I know it will need, mix well, and gradually add more, mixing after each addition, until the dough is of the right consistency. You'll know if you used too much water if it falls after baking, or is too moist/gummy inside.

When you set the dough to rise, how much time do you allow, and what temperature do you keep it at? Also, are you covering the pan with plastic wrap or foil during the rising?

The recipes I've tried all have xanthan gum. The mixes came with it in, and the other recipes had it as an ingredient. Maybe my xanthan gum is "stronger" and that's why the mixes with it already added worked better. I'll experiment with less.

I have had loaves that fall after baking and are gummy inside. My latest attempt actually was a good texture as far as not being too soggy etc, and it didn't fall. It just didn't rise very much. So maybe less xanthan gum is the trick.

0

Share this post


Link to post
Share on other sites




I warm my liquid to 110 degrees and make sure the other ingredients aren't too cold. I usually add the yeast to the warm liquid(or part of it) and let it sit for 10 min. The yeast gets a head start that way and should seem active. You can add some of the sugar too to give it food. I cover the pan with the dough in it with a light dish towel-nothing tight, so that it has room to rise. Sometimes I turn the oven on to the lowest setting just for a few min. then turn it off and put the towel covered loaf in. Gives it a nice warm place to rise. At room temp some days it can take quite a while to rise-up to two hours it seems even if the house doesn't seem that cold.

0

Share this post


Link to post
Share on other sites

I think I've tried about 6 recipes and had no success with gluten-free bread. It never rises. I bought new yeast because I thought mine must have been too old, but that didn't help. I've made gluten-free bread successfully many times, so I'm not a total amateur.

I made bread from the Bob's Red Mill mixes (both kinds) and I didn't have any problem with the rising, but I discovered that my stomach can't tolerate bean flours, so I can't use those mixes.

Does anyone have advice on gluten free bread making? I don't eat dairy so lots of recipes I find online are not possible for me to use, because they use milk powder (I've never seen the dairy-free versions even in the health food store). I don't think the lack of dairy is the issue (I'm subbing rice milk for cow's milk) because I did that with the Bob's Red Mill mixes as well.

You could try letting it rise in a warmed oven. Set the oven to 200F and then once at that temperature put your bread in and turn the oven off, leave it to rise for 40 minutes and then without opening the oven turn it up to the baking temperature. I find this works well.

Getting the proportionate amounts of starch and flour is key. If there is higher fiber, heavier flour and not enough starch it won't rise. Also try reducing the liquid a little. Sometimes if I am using a whole grain flour I'll add an extra tsp of yeast and that helps it to rise.

Are you using live yeast and proofing it? - without that it might not rise.

0

Share this post


Link to post
Share on other sites

When all else failed, one of our poster bakers added some baking powder to her recipe and let it rise for a shorter time, and it turned out perfectly. Google "buckwheat bread"

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
      104,341
    • Total Posts
      920,478
  • Topics

  • Posts

    • As a GI specialty nurse who also has celiac I can tell you that it can not be diagnosed by CT and rarely unless you have severe disease can it be diagnosed by colonoscopy.  Those that have had it diagnosed by colonoscopy have such because their MDs were above to get into the small bowel from the bottom and take biopsys.  Celiac damage is not seen in the large intestine.  Also many people do not have diarrhea, many have constipation or a 50/50 mix between the two.  Celiac has 300 connected symptoms and sometimes no symptoms at all.  It's called the " great pretender" because of this.
    • Okay, thanks! I am 24 but my husband and I don't plan on having kids. However, the more I thought about it, the more I think I should get one for my brother's sake. Especially after my doctor's office called this evening to say my bloodwork tested positive for Celiac. Guess I will be on this forum longer than I thought!
    • You just got diagnosed Celiac and are wondering how serious this really is. What if there is just a little gluten in your food? What if you use the same toaster for your gluten-free bread as your wife's/husband's regular bread? What if those french fries are gluten-free but they fry them in the same fryer as those nice gluten coated onion rings? View the full article
    • Hi, I've never been on a forum before but thought I might find some answers here.  I have never been tested for celiac but a nurse practitioner I saw a few years ago told me she thought I would benefit from a gluten free diet.  At first, I thought I could never do this but after some encouragement I did try.  I did feel much better after going gluten free.  She never tested me for celiac. I turned 50 years old last year and I had a colonoscopy for the first time and had three polyps removed.  The surgeon said that my colon looked like I was a chronic laxative user.  I haven't used a laxative for a very long time.  I was at the time drinking a natural tea to help me to have bowel movements.  Before starting the tea I had always had difficulty with bowel movements and never had them once a day but with the tea I was able to go once a day. At the end of last month I developed severe pain after I would eat (I had my gallbladder removed at the age of 19).  One night the pain got so bad my husband had to drive me to the ER.  My liver functions were high as well as a few other things.  They did a CT scan of my abdomen and pelvis that showed wall thickening of my transverse colon and minimal irregularity involving the transverse colon.  My descending and sigmoid colon were collapsed.  There were a few tiny mesenteric lymph nodes present on the right.  They diagnosed me officially with colitis but said that most likely I had a gallstone (even though I don't have a gallbladder) that had come from the liver and had gotten stuck in the common bile duct (it did not show up on the CT scan).  I usually have a high ferritin level too.  I've been home from the hospital stay for about a month now and still have tenderness in the epigastric area. Some of this may not have anything to do with celiac but was wondering if anyone has been diagnosed with celiac by CT scan or colonoscopy or if anyone has had the same problems that I have had and found out what has caused it.  I cannot see the gastroenterologist who saw me in the hospital for a couple of months.  Can you have celiac and not have diarrhea as I am just the opposite? Any help would be appreciated!  Thanks!  
    • I had an acne flair up after going gluten free but it ended up improving and some long-term back acne I had been dealing with actually went away.  I think going gluten free was a shock to my system and at first I actually felt worse but after about a month things got better. 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,411
    • Most Online
      1,763

    Newest Member
    Aly46
    Joined