My Bread Falls!
Posted 12 September 2010 - 06:13 PM
Posted 13 September 2010 - 03:26 AM
I've had my share of bread baking problems, too. My first thoughts are that it may contain too much liquid. And it may need to bake longer. Sometimes I take it out of the pan and then put it back in sideways and bake for another 5 to 10 min. No guarantees that it works though.
Why o why does my gluten-free bread fall every stinkin' time??? It looks so beautiful in the oven, then I take it out and it slowly caves in the middle while it cools. Please, suggestions and advice. I'm using Bette Hagman's Butter Basted with part brown rice flour and due to dairy allergies, using Earth Balance butter and substituting the dry milk for baby soy formula.
I like Earth Balance but haven't tried it for making bread. What shortening does she recommend? Butter? Or is it possible stick margarine would work better than Earth Balance? I did buy some Vance's DariFree to substitute for dry milk but haven't tried it yet. I also seem to be able to tolerate Lactaid milk or do you have a problem with casein?
Sorry, no answers...just a lot of questions for myself, too.
Positive Celiac Blood Panel - Dec., 2009
Endoscopy with Positive Biopsy - April 9, 2010
Gluten Free - April 9, 2010
Posted 13 September 2010 - 05:45 AM
Posted 13 September 2010 - 07:21 AM
As was stated, you may need to bake it longer. If the crust is already as dark as it should be, then bake it at a slightly lower temperature, and for a longer period of time.
Some margarines (especially the ones in tubs) have a considerable water content, so this can be a factor as well. You may wish to try coconut oil instead, which is solid at room temperature, just like butter.
Not sure about the soy formula, but I do know that soy flour retains considerable moisture. It may therefore prevent the inside of the loaf from baking thoroughly. Soy flour also makes the bread darken notably sooner in the baking process, which can misrepresent how well the inside has baked. IMHO, I think you can leave out the milk, whatever the sort. Some recipes suggest adding some gelatin to give the loaf more moisture, which I suppose is what the milk is for. But again, I'd think the bread really doesn't need it. You might try replacing that ingredient with water.
The ideal bread is a matter of opinion, so depending on what kind of bread you like, you may ultimately end up using a different recipe.
Posted 13 September 2010 - 09:38 AM
Posted 13 September 2010 - 04:33 PM
I will cut the liquid for sure. Trying coconut oil sounds promising - and tasty!
So, tomorrow I will roll up my sleeves, grab my containers of flours and get to experimenting!
I'm such a "rule follower" but understand gluten-free baking means I need to invent my own.
Posted 18 September 2010 - 07:11 AM
I never liked bread anyway.....
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