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Flat As A Flitter

skipper30

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skipper30 Enthusiast
skipper30
Posted

Ok...I need help from you "Martha Stewart-y" types out there!!

Why, why, why.....does my bread come out of the oven looking beautiful and then as it cools, it looks like some one let all the air out?? What am I doing wrong? I am using Bob's Red Mill gluten-free bread mix.

Any ideas??

TIA

Dallas

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cathzozo Apprentice
cathzozo
Posted

Well, I'm not sure that I'm very Marta Stewart-y at all, but I have had the same problem as you with bread. My bread is still not perfect, but this is the best answer I have. Sometimes bread collapses when it has too much liquid. I live in a humid area and don't use my central air much so the environment and my flours already have more liquid. I decrease liquid amounts by 1-2 Tbsps for every recipe and that has helped. Also, make sure that you are not using Jumbo instead of large eggs - that could add extra liquid as well.

Good luck!

Catherine

Ok...I need help from you "Martha Stewart-y" types out there!!

Why, why, why.....does my bread come out of the oven looking beautiful and then as it cools, it looks like some one let all the air out?? What am I doing wrong? I am using Bob's Red Mill gluten-free bread mix.

Any ideas??

TIA

Dallas

Guhlia Rising Star
Guhlia
Posted

Too much liquid could cause that, so could baking too quickly. You may try adding a teaspoon of plain unflavored gelatin to your mix and see if that helps. Also, try reducing the liquid if the gelatin doesn't help.

skipper30 Enthusiast
skipper30
Posted
  • Author

Too much liquid???

I had not thought of that!

Thanks!!!

Dallas

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