Celiac.com Sponsor (A1):


Celiac.com Sponsor (A1):


Archived

This topic is now archived and is closed to further replies.

Franceen

Bread Rising Too Much

Recommended Posts

HELP!!

Twice now I've made Bette Hagman's 4-Flour Blend Bread.

The recipe is for a 1.5 lb loaf which is stated to be a 4.5-5" x 9" loaf pan.

It calls for 3.5 cups of her flour blend (which includes the 4 flours, gelatin and sugar), 1.5 cups liquid (I use milk), 2 egg whites and 1 whole egg, 2.25 tsp yeast (I used Fleishmans "Rapid Rise" for Breadmakers or rapid rising) and 1 tsp dough enhancer.

I measure pretty carefully and mix it like it states (table mixer on high for 3.5 minutes).

Spoon into loaf pan and let rise for 35 - 40 min. Bake at 400 for about 50 - 60 minutes.

After about 38 minutes it starts overflowing the pan, dripping everywhere!

Right now it's in oven, I've cleaned up the mess in bottom of oven (I let it rise in warm oven) and immediately put cookie sheet under pan and started to bake. It's still overflowing the pan and dripping onto the cookie sheet. I figure I'll continue to bake and scoop up the drippings once they start to harden and continue to bake until done.

Other than filling the pan too high, am I doing anything wrong? Is something amiss in the recipe (3.5 cups for one med. loaf?).

Is it too much yeast (2.25 tsp's)?

HELP. I'm so frustrated with trying to make my own scratch bread. I may have to go back to Anna's and the breadmaker (which is a mess from trying the same Bette Hagman recipe and having it do the same thing).

ADVICE MUCH APPRECIATED! :wacko:

Share this post


Link to post
Share on other sites

Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8):


I feel for you, I've had problems with some of her recipes before that just must have typos in them. I looked up her proportions in The Gluten-Free Gourmet Bakes Bread. For a 9 x 5 loaf pan (medium) she recommends 3-1/3c of 4-flour bread mix (which includes the other dry ingredients, but not enough to make a huge difference), 1 egg plus 1 egg white, and 1-1/2c water, so I think the proportions you have are right. I used to have a lot of problems with the bread rising 3 inches above the pan as it began to bake, then crashing and caving in once it cooled, but lately I have been having better luck, and I'm not sure why, but here are some things I do: I let the bread rise on the counter covered with a towel at room temperature, not any warmer. I stopped using Fleishmann's yeast and started measuring out Red Star yeast from the bulk bottle stored in the fridge, although I can't say why that would make a difference, just that it has. I don't let the bread rise any further than the top of the pan before baking, no matter how long the recipe says it should rise. Set a timer for 20 minutes after you put the bread in the pan, and when it goes off go check it and start preheating the oven, then keep an eye on it and pop it in the oven when it's risen enough.

The amount of yeast called for is the same as in one packet, so that's okay. Try letting it rise at room temp only until it reaches the top of the pan. Good luck! These breads don't come out the same every time, depending on the phases of the moon, what color you are wearing, and whether you sacrificed to the proper gods that day, so keep trying.

Share this post


Link to post
Share on other sites

Thanks all! I'm relieved I'm not the only one. I have the book (by Bette Hagman) and that's where i got the recipe from. What's interesting is that the when mixed, the dough would fill up the whole pan almost to the top BEFORE rising! Maybe I mixed it too much and it started rising while mixing (or I beat air bubbles into it) or the milk was too warm or my cat walked into the room at the wrong time............

The 2 1/4 tsps yeast seems like a lot, so I might eliminate the 1/4 tsps next time and I'll use the counter instead of oven to rise (Proof) the bread. Also, maybe the Fleishmans yeast (bulk from fridge) "breadmaker" on label, (or "rapid Rize") is "too good" or maybe there's a little bit too much sugar in my mix or maybe I wore the wrong color for today,......whatever.

Right now I have a loaf that my husband hasn't sliced for me yet with the big slicer (it's really an odd shape with all the overflow!). I'll see. It looks more like a cake (big air bubbles!).

I will keep trying and someday get it right. I'm SO relieved I'm not the only one to have a hard time making gluten-free bread!

THANKS AGAIN> :D

Share this post


Link to post
Share on other sites
HELP!!

Twice now I've made Bette Hagman's 4-Flour Blend Bread.

The recipe is for a 1.5 lb loaf which is stated to be a 4.5-5" x 9" loaf pan.

It calls for 3.5 cups of her flour blend (which includes the 4 flours, gelatin and sugar), 1.5 cups liquid (I use milk), 2 egg whites and 1 whole egg, 2.25 tsp yeast (I used Fleishmans "Rapid Rise" for Breadmakers or rapid rising) and 1 tsp dough enhancer.

I measure pretty carefully and mix it like it states (table mixer on high for 3.5 minutes).

Spoon into loaf pan and let rise for 35 - 40 min. Bake at 400 for about 50 - 60 minutes.

After about 38 minutes it starts overflowing the pan, dripping everywhere!

Right now it's in oven, I've cleaned up the mess in bottom of oven (I let it rise in warm oven) and immediately put cookie sheet under pan and started to bake. It's still overflowing the pan and dripping onto the cookie sheet. I figure I'll continue to bake and scoop up the drippings once they start to harden and continue to bake until done.

Other than filling the pan too high, am I doing anything wrong? Is something amiss in the recipe (3.5 cups for one med. loaf?).

Is it too much yeast (2.25 tsp's)?

HELP. I'm so frustrated with trying to make my own scratch bread. I may have to go back to Anna's and the breadmaker (which is a mess from trying the same Bette Hagman recipe and having it do the same thing).

ADVICE MUCH APPRECIATED! :wacko:

Hello,

I am sitting here in my chair laughing at this post, as I am going through the exact same thing right now. I am making zucchini bread (first shot) and I used Bette Hagman's four flour blend and I have loaves of zucchini bread dripping all over my oven. I have read that gluten free bread doesn't rise as much, so I didn't think I would have that big of a problem. Glad I have my dishwasher safe over liner in the bottom. Oh well, I hope it tastes as good as it smells.

Stephanie :D

Share this post


Link to post
Share on other sites
Hello,

I am sitting here in my chair laughing at this post, as I am going through the exact same thing right now. I am making zucchini bread (first shot) and I used Bette Hagman's four flour blend and I have loaves of zucchini bread dripping all over my oven. I have read that gluten free bread doesn't rise as much, so I didn't think I would have that big of a problem. Glad I have my dishwasher safe over liner in the bottom. Oh well, I hope it tastes as good as it smells.

Stephanie :D

NOT a good day for Bette Hagman 4-flour bread mix!!!!!!!!!!!!!!!!!!

Well, my bread is so full of air holes that is is hard to hold together (now done).

Read the previous post from ipellegr - and what she does. That's what I'm doing next time. Different yeast and maybe less of it and I'm letting it rise on the counter like she suggests and STOP and BAKE when it rises enough!

Good luck next time. I'm tempted to throw out this 2nd try, but may use it anyway.

Share this post


Link to post
Share on other sites

Save it for crumbs and croutons! That the sole reason I bake bread, I refuse to pay ridiculous prices for gluten-free crumbs, and I love breaded cutlets, meatballs, etc that need bread crumbs. And lately I have been cutting the sliced bread into 1/2" cubes, drying it in a 250 oven, then tossing in a frying pan with olive oil and seasonings for croutons for my salads! I gotta hide these from the rest of the family. Or use dried cubes for stuffing, or for chocolate bread pudding. I gave up on sliced bread long ago. I always liked the filling better than the bread for sandwiches anyway.

Try the four-flour bread recipe from her first book, the Gluten-Free Gourmet. This only has 2 cups of flour and it is much more successful in my hands. I think Bette has magical bread pans that hold more than the laws of physics allow. Or split your usual recipe - fill your bread pan part of the way, then use the rest of the dough to make buns or rolls. Some of these recipes you can just plop scoops of dough onto parchment paper, let them rise, and call them dinner rolls and smack anybody who laughs at them.

Share this post


Link to post
Share on other sites


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17):




  • Forum Discussions

    This is good advice. Some restaurants offer gluten-free menus or mark items with “GF” on their regular menu, and I try to eat at such places. I still talk to the manager when I order to be sure. 
    I've had a swollen gland in my neck similar to what you described.  I found that taking thiamine helps immensely.   Here's an article that you might find helpful..... http://wandererandhome.weebly.com/heal-yourself/vitamin-b1-th...
    Mummu said her daughter was "constantly nauseated, tired, and having little to no interest in eating.  She's lost weight and I'm worried she may be becoming depressed"   I agree with M.Martha.  The Autoimmune diet without dairy and...