Bread Not Raising ,also Doughy In Side

[Snowball1952]

I have tried several different bread recipes. NONE have turened out!RRRRRRRRRRRRRRRR!!!!!

They don't Raise. and they are doughy inside. HELP PLEASE !!!!!!!!!!!!!

LUV ALL

Snowball

[Juliebove]

I don't have a solution for you. Just wanted you to know I have the same problem. I thought it was because we can't use eggs or milk. I did once get a faux rye bread that came out really well, but it never worked again. The only kind I can do with success is zucchini bread.

I once bought some gluten-free bread from a local bakery and although it did rise up, it was doughy inside. I was angry. Paid almost $6 for the loaf. Now I just buy the Ener-G.

[Franceen]

There are several reasons this can happen: some environmental and some ingredients.

Too much liquid is the obvious one, but probably not the most likely.

The temperature of the liquid when it is added to the flour should be around 110 deg or a little warmer. And the yeast should be "pre-processed" in a cup of warm water with about 2 -3 tsp of sugar (set it aside and let it "bubble up" while you are mixing the other stuff). I use Fleishman's quick-rise (fast rise?) yeast, 2.5 - 3 tsp (which is a little more than normal).

And it still takes about 1.5 hours to rise. The dough should be pretty thick (I read somewhere that it should be like cake mix, but when I had it that thin it didn't rise and didn't bake either!).

I use Bread by Anna mix. I also use Pamela's. And Bette Haggman's 4-flour mix. They all work about the same. They also work the same whether using milk or water, or butter or oil and egg replacer or real eggs.

And then there is the baking temp and time. About 375 (not much hotter). Cover the loaf after it is brown and let it bake until a thermometer put into about the center comes out at 211 - 215 degrees. Sometimes that can take an hour!

Overmixing the dough can also have bad effects!

AND, lastly, bread baking is never consistent because of humidity in kitchen, barometric pressure and other weather things that affect even the inside of your house!

I am finally now able to at least EAT every loaf I bake, even if they are NOT all exactly the same! Keep trying.

OH, the yeast should be fresh and kept refrigerated. I used old yeast one time and it never did rise at all!

Good luck.

[Juliebove]

Franceen, that is the coolest looking cat!

[Franceen]

She is what they call a "Dilute Calico" - rare, I guess. She's 13 yrs old and a love. Her name is Josephine - we call her Joey - and she's Gluten Free because she really only eats tuna and lettuce (actually cabbage!).

[JennyC]

This was also happening to me. The doughy bread issue was because there was too much liquid in the dough. I use the gluten free flax bread recipe, but instead of using 1 cup milk, I use 2/3 cup and I still end up adding extra flour while mixing until the dough forms a ball. This usually takes 2-4 TBSP more flour. I need to try the yeast idea myself.

[Snowball1952]

Thanks All

She is what they call a "Dilute Calico" - rare, I guess. She's 13 yrs old and a love. Her name is Josephine - we call her Joey - and she's Gluten Free because she really only eats tuna and lettuce (actually cabbage!).

[Franceen]

One more important thing that I didn't make too clear with the yeast prep.....

Don't forget to subtract the amount of warm water you are using to start the yeast in from the total amount of liquid used in the recipe!

If it calls for 1.5 cups of milk/liquid for the mix, and you use 1/2 cup of water to start yeast, then you only need 1 cup of milk/liquid for the mix!

(I made that mistake once).