Help with gluten free bread in a bread machine

[Richardmc]

We have recently purchased a new bread machine and the recipe we had used in our old machine doesn't give such good results now. Attached is a photo of the results but it seems the bread isn't rising quite enough. It is almost there but not quite.

We're mixing the dry ingredients first.

We're using tepid water.

We're following the ingredients on the packet and adding a bit of Xantam gum too.

We use the bread mix from Schar as it is the only one available where we live.

Any hints would be much appreciated. Thanks, Richard

[GFinDC]

Ok, bake the bread, throw it in the trash, and eat the bread machine. 

Hopefully someone with some helpful advice will show up soon.  I gave up bread baking years ago.  Ennis_tx has some bread recipes he makes.

[Ennis-TX]

I honestly use a grain free quick bread in my bakery, we gave up grains completely. But I will lend you some advice.

First off, give up bread for a few months if your first going gluten free, you have ot forget the bread taste and get new standards.

Next few tips with gluten free breads,
Gluten breads use the the gluten "glue" to give it that doughy texture and hold the shape.
In gluten free breads we use gums xantham or guar in 1/4-1tsp, psyliumm husk 1-2tbsp or konjac 1/2-1tsp per full size loaf  to hold shape
And the flour starches for structure, in the case of nut based breads the harder structures and large amounts of egg whites do this.
A leavening agent either yeast, baking powder, or a baking soda and vinegar combo, to give air bubbles and rise. OK now lets trouble shoot

IF your bread rises initially then collapse you probably do not have enough binder, or something to act as the lattice/framing of your bread house. Considering your using a mix it should have that starchy (diabetic carb bomb) already in it and you might need to adjust your binder or cooking times. Try upping the gum by 1/4 tsp at a time, I use psyllum husk (1-2tbsp) myself but xantham gum makes a lighter bread, even if it makes me sick personally I got to admit this.  PS if you have issues with xantham you can try guar gum as a direct trade off, many get sick from xantham as it is grown from a mold lattice on either corn, broccoli, or wheat.

If your bread fails to rise at all, then your issue is likely not enough leavening try adding a extra 1/2 tsp baking soda and 1tsp apple cider vinegar to see if this helps, or even doubling that for a proof of concept. The leavening it could also be due to either your yeast being old OR climate. My bakery will not bake during a thunderstorm or high barometric pressure as our gluten free goods are more sensitive to this and the tops always invert during bad weather.

Other things to consider might be your machine and temperature/timing. It might not be suited for your gluten-free breads...Honestly as a baker for years, I can tell you gluten free breads are the most finicy thing your going to work with. Few grams off of water, a few mins off of timing, etc. and it can be too moist, a dry brick, pile of mush,  or powdery mess. Try the mix traditionally by hand per instructions to rule out the machine. Also invest in a scale.....it will save you tons in the future as you can have a 7-20 gram difference in some flours scooping.

[fantasticalice]

What a wonderful answer! Yes to all of it, I just had to log in to tell the above person they rock!!