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Bread Spewed Like A Volcano

tiramisu

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tiramisu Newbie
tiramisu
Posted

Hi, this is my first post here and then I have to run for an appointment so I'll have to check later for feedback. I made zucchini bread the other day and put all the wet ingredients together. I used different bowls to make a regular loaf and gluten free loaf. I used Kinnikinnick all purpose wheat free mix and just a little corn starch since someone told me it would make it fluffier. The regular loaf was fine but when I checked the oven half way through the baking, the gluten free loaf had raised so high, it was spilling over the sides and just kept coming. I left it in there because it was on a cookie sheet, which caught the spillage. When I checked again, it had "deflated" and more was out of the loaf pan than in it. That couldn't be from the corn starch, could it? It tasted good, but was sticky. Any suggestions? Thanks.

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eKatherine Apprentice
eKatherine
Posted

So what you're saying is that you made two loaves, one with wheat flour, and the other identical except that you had substituted a gluten-free flour and added some cornstarch. Was there xanthan gum in the recipe or in the flour substitute?

mamaw Community Regular
mamaw
Posted

Maybe you over-filled the pan, I know my recipe for zucchini bread makes two loaves.I use B. Hageman four bean flour and I don't add anything else---perfect every time

mamaw

lonewolf Collaborator
lonewolf
Posted

Did you use Kinnikinnick's "All Purpose Mix"? If so, it has leavening in it already. Did you by any chance put more leavening (baking powder or soda) in? A lot of extra leavening could make it "erupt".

tiramisu Newbie
tiramisu
Posted
  • Author
Did you use Kinnikinnick's "All Purpose Mix"? If so, it has leavening in it already. Did you by any chance put more leavening (baking powder or soda) in? A lot of extra leavening could make it "erupt".

Bingo! Thank you so much. I DID put baking powder and starch in it. I'll try it without those. Someone else mentioned overfilling the pan but after it finished spewing and then deflating, there was only an inch left at the bottom of the pan and it was not a good consistency. I'll try leaving out the leavening stuff first. The wheat loaf didn't spill over. Thanks again.

So what you're saying is that you made two loaves, one with wheat flour, and the other identical except that you had substituted a gluten-free flour and added some cornstarch. Was there xanthan gum in the recipe or in the flour substitute?

One of my clients (I'm a trainer) mentioned the zanthan gum yesterday. What exactly is that and what does it do? I'll check the flour mix to see if it's in there. <_<

queenofhearts Explorer
queenofhearts
Posted
One of my clients (I'm a trainer) mentioned the zanthan gum yesterday. What exactly is that and what does it do? I'll check the flour mix to see if it's in there. <_<

Xanthan gum is a powdered product that helps return some of the gluteny stretch & structure that gluten-free flours lack. It helps bread (& other baked goods) rise & stay risen. But if you used a mix it may have included xanthan already. I'm betting on the too-much-leaven theory.

Leah

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    • trents
      Unexpected gluten exposure risk from cultivated mushrooms

      By trents · Posted

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