baking gluten free bread

[enigma..]

Hi,Just wonder if any one has this problem too, my gluten-free bread rises nicely to the top of the bread tin

but when baking it shrinks which is annoying.

Thank you.

enigma..,

[trents]

Welcome to the forum, @enigma..!

This may be partly the reason store bought gluten free bread loafs are so small. That, and the economics of it all.

Seriously, though, baking your own homemade bread is not something many celiacs do because it is extremely difficult to get good results. When I was a newly diagnosed celiac my wife used to try and bake gluten-free bread for me but it was always excessively heavy and would not hold together. You could not slice it thin like the store bought versions. The food companies seem to do it much better. Years ago, even store bought gluten free bread was poor quality but over time the food companies seem to have figured it out. But indeed, it is expensive!

[Scott Adams]

If you want to get more scientific about it, this article may be helpful:

 

[RMJ]

Could you be overproofing it, and then it collapses?

There’s a wonderful Gluten Free Bread Home Bakers group on a social media site (not sure if I’m allowed to mention or link to it here?). They have a file of recipes.  People post pictures of the inside of their bread to get advice.

 

[enigma..]

Hi, Thank you for the replies. To RMJ, I buy gluten free bread mix and recipe states 1 hour to rise and 1 hour to bake which might well be to long.But thought I might ask for advice before playing with the recipe.

enigma..,

[RMJ]

6 minutes ago, enigma.. said:

Hi, Thank you for the replies. To RMJ, I buy gluten free bread mix and recipe states 1 hour to rise and 1 hour to bake which might well be to long.But thought I might ask for advice before playing with the recipe.

enigma..,

Does it double in size during the rise? Or more? It should probably only double in size during the rise, then it should rise more during the first part of the bake.

To the top of the tin might be too much depending on the size of your bread tin.  Does the mix specify the size of the tin?

One hour might be too long if your kitchen is warm.

[Scott Adams]

Here are a bunch of recipes:

https://www.celiac.com/celiac-disease/gluten-free-recipes/gluten-free-bread-recipes/ 

[enigma..]

6 hours ago, RMJ said:

Does it double in size during the rise? Or more? It should probably only double in size during the rise, then it should rise more during the first part of the bake.

To the top of the tin might be too much depending on the size of your bread tin.  Does the mix specify the size of the tin?

One hour might be too long if your kitchen is warm.

It rises to the top of the tin which  would be double +  a bit more. Recipe does not indicate size of tin.
I have already cut liquid from 430 ml to 400ml. next loaf I might  cut rising time down to 45 min and also baking time to 45 min and see how that goes.  I would love a decent slice.

Cheers and thanks, enigma..,