Gluten Free Plain Bread

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Hi everyone!


I'm sarah, new to this site :rolleyes:


I have been trying my hand at gluten free bread. I have come out with some problems...


The base of the bread after its cooled is very dense and gummy


also it feels really gummy inside


Any tips would be much appreciated...


I have thought about not using so much liquid... but is it possible i have used to much xanthan gum?





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hello & welcome.... it  could  be  several  reasons .... too much liquid  try  1-3 tbsp. less  liquid,,,, incorrect amounts  of  flour, gum &    starches....can make  a loaf  very heavy.....

a tip  I learned  is  to lay the  bread  on its  side  after  it is  removed form the pan, this  will help  to keep top  from sinking....

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 Welcome, In my experience the first thing is too much liquid. Second the recipe could be the problem. I know when I first started baking gluten-free there is a lot to learn. gluten-free flours need to be mixed longer in order for the flour to combine chemically with water. This is what the gluten does in wheat flour, it adsorbs liquid faster. Also American Test Kitchen has a cookbook "The How it can be Gluten Free Cookbook" This is my go to cookbook, also helps you to understand Gluten Free better. This book is really good at explaining the how's and why's of what works and what doesn't work. And practice , you will only get better at this Gluten Free baking. Good Luck

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I found the most common issue I ran into making bread was always the recipe. I also use the How Can It Be Gluten Free cookbook. It is by far the best cookbook I have ever owned. I haven't been disappointed by any of the recipes I've tried so far. I've only made one bread, which I did enjoy. I also made the dinner rolls which were good, and the English muffins are divine.


If you weren't a baker before being diagnosed, it may just take time to get a handle on it. There is always the risk of flops and failures, don't let them get you down and stop baking. Once you get the hang of it, you'll be glad you stuck with it. I know it took me some time to get the hang of it, and I grew up baking. Patience and persistence will eventually pay off. Also, if you are newly diagnosed, remember not to expect bread to be like it used to be. Instead of looking for that perfect replacement, accept it for what it is and enjoy it that way too. Once I stopped expecting every loaf to be fluffy, airy and soft like the perfect loaf I grew up baking I was far better able to enjoy my bread.

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Hi Everyone... I know I will probably never get to taste that just baked- fresh out of the oven fluffy yummy bread again- I can accept that- because I already have... But, If I can find a bread- (Sour Dough -preferred) besides all these store bought- card board- no taste breads- I would like to know if anything like this exsist? That's Wheat Free? I can eat everything else in life- I hope this stays the case!....except wheat.. I have been eating gluten free for about 4- years now and tried so many different breads (store bought).

I tried to make a gluten free bread once- that did not turn out ...So I through it out...I hate wasting all those ingredients!


If you have a sure fire sourdough bread recipe that has that fresh bakery smell and taste... 

That makes you want to marry and sleep with the bread :) ... :wub:  (kidding) kind of. I would love to here about it... Oh....and If anyone had a recipe for Cinnamon Rolls?... I tried baking from scrach once too and they came out like glue  :unsure: I was able to finally fix the wood leg on the kitchen chair though :)


But....I just can not seem to get over my divorce from my Long Lost Love named Sweet Cinnamon Roll's !!! . I miss them dearly  :( 

They were so kind & yummy!


P.S. Thank You for listening!

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Hi NoGlutenNo.  I have a great recipe for cinnamon rolls.  It is a little delicate to make and I only did it twice but they were even better than my regular recipe.  I keep saying I have to make it again soon ... maybe this weekend.  :D Give it a try I am sure you will love it.


Gluten-Free Cinnamon Rolls

Serves 8 or 9


2 tablespoons butter

1/4 cup sugar

2/3 cup of milk, room temperature

1 packet yeast (about 1 tablespoon)

1 egg

1/4 cup canola oil

1 1/2 cup gluten-free flour or flour blend-whatever you have works, very

1/4 teaspoon baking soda

2 1/2 teaspoons xantham gum

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract


1 - 2 tablespoons sugar


1 stick melted butter - I used 1/2 cup 

1 cup brown sugar

1 1/4 teaspoons cinnamon

1/3 cup chopped nuts - optional

(I found this a lot of filling - a lot
wasted - stuck to bottom of pan)


¾ cup powdered or confectionary sugar

1 teaspoon vanilla extract

milk to thicken (I used cream)

(I didn't use glace)


Preheat oven to 375 degrees.

In medium bowl, combine butter and sugar. Mix well.

Measure warm milk and add yeast to milk. Whisk
well to fully dissolve (I just mixed it up and let it
sit while I mixed the butter and sugar)

Add milk/yeast to sugar mixture. Add remaining ingredients. Mix very well,
being sure to remove all lumps (I mixed on med-high for ~4min). Dough will be
quite soft and fluffy

Take a piece of plastic wrap and lay it out so it covers a 13 1/2" x 13
1/2" square. (I used just one width of wrap -
don't know the width.  I wiped the
counter with a wet cloth first so saran stuck)
 Sprinkle sugar on the
wrap. Lay ball of dough on top of that. Then pull out another sheet of wrap and
gently lay over the dough. Pat the dough down into a roughly squarish
pancake.  (I used
the rolling pin)
 Lift the top wrap up and then reposition it.  (I didn't do the
repositioning of the saran either)  
a rolling pin to roll out the dough in between the two layers of wrap.
Occasionally you'll have to lift and reposition the wrap because it gets
"stuck" under the edges. You might have to occasionally flip the
whole thing over. Make sure that when you're done you've got ABOUT a 13
1/2" x 13 1/2" square of dough. (I wasn't fussy
about size)

Remove top piece of wrap. Combine filling ingredients. Spread evenly across
dough's surface. Use the bottom piece of wrap to lift the edge of the dough and
start to roll it up forming a long cylinder. Start with the sugary edge, which
will be the center of your roll and roll toward the sugarless edge. Cut off or
trim up the irregular ends of your "log". Then cut into 8 or 9 slices
of similar size, about 1 1/2" wide. Place rolls into a greased round glass
pie pan. (I had to use 2 pie plates so it would
probably be better in a square or rectangular glass dish if you have it)

Bake approximately 20 minutes, until tops are lightly browned. (Took only 18 minutes for me)

Combine powdered sugar, vanilla, and milk to make glaze. The amount of milk you
use will depend on how thick you want the glaze to be. Stir until all lumps are
dissolved. Drizzle over warm rolls if desired. 
(I didn't use the glaze)



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Thank you for taking the time posting and sharing your recipe me!
That is very nice of you!. The recipe sounds wonderful and when I get time this weekend I'm going to try them  :) 

.. Thanks Again!

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I just got done making and eating your recipe for cinnamaon rolls...(I ate two of them)  :blink:

I had to get on here to distract myself before I even think about eating another! 

All I have to say is...WOW-WOW-WOW!!!...

These Cinnamon Rolls are "Magnifico- Delizioso- il venire fuori era Meraviglioso"...

which means.................... "Magnificent- Delicious- the out come was Wonderful"  :) I like rasins so I added some before I rolled the dough.

You were right in you prediction...."I Love these cinnamaon rolls" Thank you again for sharing a "Perfezion" (perfection) recipe!!!

Blessing's to you and yours!

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