Can anyone help

[Deirdre Hankins]

Hi I have just joined this group to try and get some help with Carol Fenster’s Breakthrough Gluten free bread. I made it yesterday and tried to bake small loaf today. It was tasty but very flat. And the dough seemed dry when I made it. 
can anyone please tell me how the uncooked dough should look, so I can have another try. It’s quite expensive and don’t want to waste any more ingredients 

[Scott Adams]

I know Carol Fenster's recipes are usually considered to be very good, but I haven't made the specific one you mention.

In general gluten-free bread "dough" can vary a lot, some are more like the consistency of pancake batter, and this is especially true for bread machine recipes, but others are more like regular bread dough but not as sticky. I know that if your yeast is old, or if it isn't prepped correctly, it can create issues with the bread rising enough.

How did it taste?

[Deirdre Hankins]

7 hours ago, Scott Adams said:

I know Carol Fenster's recipes are usually considered to be very good, but I haven't made the specific one you mention.

In general gluten-free bread "dough" can vary a lot, some are more like the consistency of pancake batter, and this is especially true for bread machine recipes, but other are more like regular bread dough but not as sticky. I know that if your yeast is old, or if it isn't prepped correctly, it can create issues with the bread rising enough.

How did it taste?

Hi Scott 

thanks do much for your reply- the dough seemed very dry compared to the slow fermentation traditional bread recipe I use, but I didn’t know quite what to expect- I think I may have got a bit mixed up with quantities doing the conversion from US cups to Metric, which is why I hoped someone could tell me what the consistency should be. It didn’t taste bad at all but very dense since it hardly rose. The yeast is  fresh and works well with my normal bread. 

[Scott Adams]

A scientist created this recipe, and I think that comes through once you see it, but it is supposed to be very good, as per the comments below it:

 

[Deirdre Hankins]

6 hours ago, Scott Adams said:

A scientist created this recipe, and I think that comes through once you see it, but it is supposed to be very good, as per the comments below it:

 

Wow how wonderful that someone has gone todo much scientific trouble to make this amazing recipe- I read the whole thing through!

thank you so much for sending, although I believe some of the ingredients may not be available in Australia. 
thank you Scott:)