Get email alerts Get E-mail Alerts Sponsor: Sponsor:

Ads by Google:

   Get email alerts  Subscribe to FREE email alerts

How To Make Bread Rise Better

5 posts in this topic

I bake a lot of gluten-free bread, and one of the biggest challenges so far is trying to make it rise higher. Mostly I work with Ginger Lemon Girl's Favorite Sandwich Bread (it's on her blog), which really tastes good but is rather dense and heavy. It's a 3 cup of flour recipe, so I've been using pans in the 5 x 9 or 10" range. Once it rises to the top of the pan it doesn't usually go higher. If I encourage it to go higher, it sags over the edges of the pan. I think this is just due to the nature of gluten-free dough, but if anyone out there has some tips I'd be happy to hear them. I have tried:

Rising on the counter at room temp covered by a towel.

Rising in a pre-heated (200) oven covered by greased plastic wrap so it doesn't dry out.

Increasing the amount of dough in the pan (not a good idea).

Putting a collar of greased foil around the pan to increase the height of the sides (the foil seems to have insulated the pan somewhat so that it actually rose less than its non-collared duplicate and took longer to bake).

I'm considering:

Replacing some of the millet/sorghum flours with white rice flour to make it less dense.

Using a narrower and higher pan from King Arthur Flour (4" wide, 4" tall).

Switching back from the Asian store potato starch (which might be potato flour) to BRM potato starch.

The yeast is fine and there are 3t of xanthan gum holding it together, as well as eggs and gelatin and ground flax seed. Normal wheat flour dough will cling to the sides of the pan as it rises, so the center will puff up while the sides stay down. This dough tends to stay flat on top and spill over the sides if it does go higher.

Anybody with baking experience, I'd love to hear your suggestions. Thanks!


Share this post

Link to post
Share on other sites

Ads by Google:

I am the wrong person to ask!!! But I can relate to your experience but figured you were the pro! I just pulled up Ginger Lemon Girl's blog and the bread does look dense...a problem I also have and it's flat on top, too.

The 9x4x4" USA pan from King Arthur is nice and I do get a higher loaf with it but never get "oven spring" no matter what I try.

Have you ever tried to bake it in smaller pans? Normally I use a recipe from Jules Shepard and make a bun or two from it, which inevitably turn out more light and airy than the loaf of bread.

Looking forward to reading the responses you get.


Share this post

Link to post
Share on other sites

I have smaller pans, but they are better for 2 cup recipes like many of Bette Hagman's. I get better rise with some of her recipes, which use lighter flours or include some bean flour but not sorghum or millet. But you're right, nothing like the wheat breads I used to make with that nice high dome on top. I'm also looking forward to the responses!


Share this post

Link to post
Share on other sites

Perhaps you could put part of the dough in a smaller pan and then make a few buns? I use a spring-loaded ice cream scoop and then flatten the dough slightly to make buns, let it rise and then bake for a lesser amount of time, of course.


Share this post

Link to post
Share on other sites

That would work, but I have to try for a higher loaf. It's for someone else, not just consumption by my own self, and a bigger loaf is the goal.


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

  • Forum Statistics

    • Total Topics
    • Total Posts
  • Topics

  • Posts

    • are your new negative results with or without a gluten challenge? i think its irresponsible for your doctors to dismiss positive bloodwork. i agree that positive blood results points towards at least potential celiac disease and there is a good chance that there either wasn't enough damage yet or they missed it. pretty sure high Gliadin IgG means you were having an immune response to gluten. ttg IgG is less specific/sensitive than Iga but nonetheless it is an antibody related to tissue damage in the small bowel.
      seems common for GIs to deem celiac blood work as unreliable and then glaze over the fact that biopsy results can also be unreliable.
      if you have/are doing a gluten challenge i would ask for an EMA bloodtest and DGP not just ttg. if not maybe get the genetic test?    
    • I have the same symptoms.  These symptoms have overlapped other issues that I have and have been left untreated for far too long. Now the pain has gotten worst. My GP believes it's my hiatal hernia.  I have pain below my breastbone, pressure pushing up my chest/throat, dizziness and nausea. 
    • Usually I'm using apps to tell me what celiacs have thought about the restaurants in the area and repeatedly eating at a few different places I haven't gotten sick. Now that I think about it, gluten was a definite possibility. I ,however, just got all negative results from all the following tests so I'm guessing I'm doing ok on that front. -Basic metabolic panel -Liver enzyme panel -CBC -Serum IgA -Tissue transglutaminase(tTG), IgA -Tissue transglutaminase(tTG), IgG -Thyroxine(T4), free direct serum -Thyroid stimulating hormone I thought the same thing about positive antibodies and non-celiac sensitivity reading this; l'm seeing his nurse practioner in two weeks so I'm going to take this and basically argue with what he said and see how that goes haha. I'm gonna guess not real well. I'm going to push being tested for other autoimmune diseases in addition.  
    • I was dx with duoedenitis end of August. No mention of a stomach, esophagus or duoendal ulcer. Just a small hernia. Less then 2cm. But I have a LOT of pain right below the breast bone and I jumped when it was recently touched on exam. I can even feel a small bump in the area. I feel so dizzy and unwell, like some kind of bacteria is invading my brain and am very queasy still.  My heart still feels weird too.  Bloodwork normal, a bit low on protein which is unreal because I get a ton of it but it is always is low if I have not eaten. Mildly elevated myeloycytes and basophils. My GI will probably not see me for a week or two, my primary care put me on sucralfate.  As soon as the food hits my digestive system I feel really weird all over, stomach, chest, throat, head. Just feel like I have this horrible thing infecting my body.  Did anyone feel ulcer pain and have it NOT be an ulcer? I suppose one could have developed since August. 
    • Hi AWOL, Since you weren't able to complete the 2 weeks gluten challenge for the endoscopy the results are not necessarily reliable.   So to be err on the side of caution I think you should assume you have celiac disease.  Your doctor should not assume you don't have it either since the challenge was not completed.  He has no proof that you don't have celiac disease.  He does have evidence that you have negative reactions to eating gluten though.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
    • Most Online

    Newest Member