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

Bette Hagman's Basic Featherlight Rice Bread Help?
0

7 posts in this topic

This recipe is so easy I cannot for the life of me figure out why it never works! Here's what happens, it rises well, and looks like it bakes well until you cut it open. It's like it bakes most of the way and then stops. It's not exactly gooey it's just..wet like, spongy, and tastes not done. It also sinks in on itself if I let it cool. I have tried this recipe 4 times and STILL cannot get it to bake right! I've bakes it for 60 minutes every time and since my oven runs hot I have to turn it down 20 degrees to begin with so I tried it even lower to see if that would help it bake all the way through, no luck.

So, does anyone know?? Can it be where I live? I live in Florida so would the weather be affecting it? This is really crazy for me because I can for the most part cook and bake anything if I have a recipe. :| yeesh...

Thanks!

0

Share this post


Link to post
Share on other sites


Ads by Google:

I find that many of the gluten-free breads that I bake need to be baked past when we think they are done or past what the recipe/package instruction says. If it starts to brown too much you can gently lay a piece of foil on top to cover it. I know that at some point, part-way through baking, when the crust has almost reaced the desired brownness, I need to put some on or it will get too dark before the inside is baked.

I've never checked by oven temp to see if it runs accurate.

0

Share this post


Link to post
Share on other sites

I find that many of the gluten-free breads that I bake need to be baked past when we think they are done or past what the recipe/package instruction says. If it starts to brown too much you can gently lay a piece of foil on top to cover it. I know that at some point, part-way through baking, when the crust has almost reaced the desired brownness, I need to put some on or it will get too dark before the inside is baked.

I've never checked by oven temp to see if it runs accurate.

Agree - I always use foil after about 10-15 minutes baking.

You can also try a smaller pan.

0

Share this post


Link to post
Share on other sites

Try adding less water than it calls for. I find with most of her bread recipes that if it calls for 1 cup, I end up using about 3/4 cup. Also try lowering the temp to 375 or even 350 rather than 400, and bake it longer, 5 minutes at a time. Knock on the top of the bread and wait for it to sound solid. Put it back if it still springs back when you touch it. Don't cut it until it's completely cool. I still get this problem sometimes - it looks perfect until I take it out of the pan, and then it starts to collapse, but I've been having more successes than failures since I cut back the water and lowered the temperature. And bread that's too ugly for sandwiches can still make great croutons and crumbs.

0

Share this post


Link to post
Share on other sites

Try adding less water than it calls for. I find with most of her bread recipes that if it calls for 1 cup, I end up using about 3/4 cup. Also try lowering the temp to 375 or even 350 rather than 400, and bake it longer, 5 minutes at a time. Knock on the top of the bread and wait for it to sound solid. Put it back if it still springs back when you touch it. Don't cut it until it's completely cool. I still get this problem sometimes - it looks perfect until I take it out of the pan, and then it starts to collapse, but I've been having more successes than failures since I cut back the water and lowered the temperature. And bread that's too ugly for sandwiches can still make great croutons and crumbs.

If I put less water in it it would be extremely dry and crumbly (that's what it looks like before I add the water, even then it takes the full 1 1/2 cups to make it more pourable). I had turned my oven down to 300 and it still came out the same. So...I don't know? I guess I'll just use up the last of the flour mix and try it again. If it doesn't work I'm just going to try another recipe. :P

0

Share this post


Link to post
Share on other sites




If you keep on doing the same thing over and over again, you won't get a different result..... :rolleyes:

I'm assuming you used a recipe like this one: http://www.gluten-free-diet-help.com/gluten-free-bread-recipe.html

Which is a rice/potato starch/tapioca blend of flours using a combination of egg, egg white, and "egg replacer" and a little bit of vinegar to provide lift leavening besides the yeast.

(notice how the the type of yeast used affects rising time..... fast vs. regular. the water/liquids temperature, the temperature of the other ingredients, and the temperature and humidity of the place where the rising loaf is sitting, also will effect rising time. Up here in the dryer northern parts of the Pacific West, (we are talking bone sucking dry, in the summer, compared to Florida) yeast can be really slow on a cooler day unless pampered with a bowl of warm water set into the rising 'cave.' Poofing up dramatically, then falling, can be a symptom of overly long rising time for your conditions. On the other hand, if you're from some parts of the northeast, upper midwest, or Canada, and trying to bake in the winter, yeast can be even slower. Once the loaf is risen to where it's supposed to be, bake the thing. )

The egg replacer if it's ener-g, http://www.ener-g.com/store/detail.aspx?section=8&cat=8&id=97

is made of potato starch, tapioca starch, non dairy calcium lactate, calcium carbonate, citric acid, sodium carboxymethylcellulose, methylcellulose

This is then basically, a baking powder that is free of corn with tapioca added for stickieness. Calcium when added to vinegar and citric acid (vitamin C ) is going to fizz and make bubbles.

You say it's rising well, so the leavening doesn't seem to be the problem, it's the actual baking .

" I've baked it 60 minutes every time " - paraphrased

Get an oven thermometer and stick it in the oven on the shelf you are using. 300

0

Share this post


Link to post
Share on other sites

This recipe is so easy I cannot for the life of me figure out why it never works! Here's what happens, it rises well, and looks like it bakes well until you cut it open. It's like it bakes most of the way and then stops. It's not exactly gooey it's just..wet like, spongy, and tastes not done. It also sinks in on itself if I let it cool. I have tried this recipe 4 times and STILL cannot get it to bake right! I've bakes it for 60 minutes every time and since my oven runs hot I have to turn it down 20 degrees to begin with so I tried it even lower to see if that would help it bake all the way through, no luck.

So, does anyone know?? Can it be where I live? I live in Florida so would the weather be affecting it? This is really crazy for me because I can for the most part cook and bake anything if I have a recipe. :| yeesh...

Thanks!

I am not famiiar with this recipe, but I had made some banana nut muffins, and they were so fabulous, I made a 2nd batch. The 2nd batch was not good. When I went to put it in the pan it was "slimmy" for lack of a better word...more like "goop". It also rose super high, and then fell. The interior texture was wet compared to the 1st ones. The biggest difference I did between the 2 batches, is I used my mixer on the 2nd batch. I am wondering if over mixing could be an issue for this 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
      103,876
    • Total Posts
      919,429
  • Topics

  • Posts

    • Anyone experience brain fog like this?
      Brain fog is a common symptom.  I had a hamburger patty from a local restaurant and am suffering the effects.  Sometimes mine is bad and sometimes it is mild.  This one feels mild, provided I am not "glutened" again.  I have the exact same feelings when I am contaminated.  I actually had 2 good days this week to ony have to go back through this again.  The first day is just tired and want to sleep, but as each day goes on it seems like all I can do to concentrate and do anything.  TV is OK but for me just standing up or moving sometimes makes me dizzy.  Luckily I don't have the nausea but even sitting still I feel like I am in a swimming pool moving.  You know kind of like when you were a kid and you got in the pool or went roller skating but then got out and and you still felt like you in the pool or skating?  The anxiety and the depression is the worst.  I am taking things to help with it but it doesn't always help.  Only thing that seems to help sometimes is just going in to my room and laying there and not moving and just going to sleep.   It will pass.  Just be cautious about everything.  I have opted to let my family know that I will bring my OWN food when we have gatherings.  I don't mind being the odd man out because I am already the odd ball.  One thing I have learned and that is people mean well but mistakes happen and we are the ones who have to pay the price.   Hope you feel better soon.
    • gluten intolerance, dairy intolerance and fructose
      Look into The Paleo Approach by Sara Ballentyne, PhD.  Great resource and will probably answer your questions.  I have the same problem. You have to really read labels.  The only coconut milk I can use is an organic canned one.  Others have too many ingredients that are problematic.  For now, stay with meat and vegetables as someone else has recommended.  If rice works for you, great.  If not, winter squash is good.  The diet change is overwhelming at first but then it starts to make sense.  The one good thing about an intolerance versus allergy is the possibility of someday being able to add it back into your diet once your gut has healed.
    • Anyone experience brain fog like this?
      I went gluten free about a month ago, and was finally feeling *great* last week when wham -- my well-meaning Dad cooked me dinner and forgot to check the ingredients on the fish sauce he used. The upside of being glutened for the first time is that, after a couple weeks of feeling good, I feel like I can discern the symptoms a lot better now. I've noticed that the worst part, aside from the nausea, is the "brain fog," but I'm curious if my experience of brain fog is the same as or similar to what other people are feeling. For me, it becomes almost physically painful to concentrate on anything. If I try to read a book, or watch a TV show, it makes me feel dizzy, overwhelmed, and nauseous. For a couple days, I feel like all I can do is try to stay still and do as little as possible while I wait it out. It feels similar to anxiety, but not quite the same, and none of the usual tricks for getting through a panic attack help. Do any of you experience brain fog in a similar way? Where it basically makes you feel sick to try and concentrate on anything, even fun and relaxing things?
    • gluten intolerance, dairy intolerance and fructose
      I've never gone fructose free so can't help much with that.  But any fruit is probably a problem.  If you are serious about avoiding fructose you could do a search and print out a list of foods to avoid. http://www.mayoclinic.org/fructose-intolerance/expert-answers/faq-20058097 Yes, it very possible to have multiple food intolerance issues.  Many people have multiple food intolerances.  It might help to avoid any foods that are sweet for now.  Meat and most veggies are probably the way to go.  You may want to get some jerky to eat for snacks.  Peanuts might be ok but you'll need to verify that.  Boiled eggs are probably ok.  Most soda would be a no-no.      
    • Help
      Hi Courtney, You asked about dairy, and RMJ got it right.  Celiac disease destroys the villi lining of the small intestine.  Those villi make the lactase enzyme we need to digest dairy. Sigmoid colon thickening could be related to diverticulitis.  Which according to Wiki is a fairly common condition but doesn't always cause symptoms.  Diverticulitis can cause a problem if there is an infection though.  The sigmoid colon is part of the large intestine.  Celiac disease affects the small intestine, so celiac isn't likely involved.  I am not sure why the resident suggested celiac, unless there were some other reason to do so.  Possibly the weight loss, which could be explained by celiac disease.  Thickening of the colon may happen with Crohn's disease also.  And I'm not sure about UCD (ulcerative colitis disease) but it might cause that also, not sure https://en.wikipedia.org/wiki/Diverticulosis https://en.wikipedia.org/wiki/Sigmoid_colon http://biology-pages.info/G/GITract.html#pancreas http://www.ccfa.org/what-are-crohns-and-colitis/what-is-ulcerative-colitis/
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • Jmg  »  admin

      Hello Admin!
      I don't know whether this is of interest to post on your articles feed:
      http://pratt.duke.edu/about/news/window-guts-brain
      Kind Regards,
      Matt
      · 2 replies
    • celiac sharon  »  cyclinglady

      Hello cycling lady, have you noticed my picture is showing up as you?  Have no idea why but it's rather disconcerting to see my picture and your words 😉  Do you know how to fix it?  You seem to have far more experience with this board than I do
      · 1 reply
    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,912
    • Most Online
      1,763

    Newest Member
    Mamalarge
    Joined