As Promised Wonka, Tips For The "sunken Ships"

[Ivanna44]

Hi Wonka and all,

Unfortunately I checked again today, to see if there was a email from that company, who's products I use all the time (for a newbie gluten-free person I mean ) but alias there was still no reply.

This past week I got from the library the book "The Gluten Free Gourmet Cooks Comfort Foods" Bette Hagman. I'm sure most of you are familiar with her name. Anyhow I was doing some snooping on the net, and I came across this site. It had some wonderful tips on working with gluten free flour mixes, as well as tips for making gluten free breads. The one that stuck out to me was the one to prevent the "falling" bread syndrome ..... I can't wait to try those tips, I know sometime this week, I need to make some more gluten-free bread.

There was also a ton of recipes on this site, that used mostly Bette Hagman's gluten-free mix, or her Featherlight mix. Most looked fairly simply to make and didn't call for too many "extras" for indregients. For newbie gluten-free people like myself. You like to start off with the basics, it's expensive enough converting to gluten-free bread making and baking, cooking. Without having to worry about whether you have 10 different kinds of flour in the fridge/freezer. I just have one fridge, and I use the bottom crispier drawer and plastic containers to store my flours in.

Here's the site. I hope it does truly answer that quest for preventing the "sunken ships" bread that falls 5 mins after you remove it from the oven.

Open Original Shared Link

Enjoy

[nikken007]

Anyhow I was doing some snooping on the net, and I came across this site. It had some wonderful tips on working with gluten free flour mixes, as well as tips for making gluten free breads. The one that stuck out to me was the one to prevent the "falling" bread syndrome

There was also a ton of recipes on this site, that used mostly Bette Hagman's gluten-free mix, or her Featherlight mix.

Here's the site. I hope it does truly answer that quest for preventing the "sunken ships" bread that falls 5 mins after you remove it from the oven.

[url=Open Original Shared Link

One thing that makes me hesitant to trying her bread recipe is tip number 9:

"9. Don

[lpellegr]

When I was first diagnosed I went out and got 3 Bette Hagman books (The Gluten-Free Gourmet (GFG), More from the GFG, and the GFG Cooks Fast and Healthy) and have since added her baking book. I tried a lot of her bread recipes, and found a few that work consistently well, but overall there will be a lot of failures when you bake gluten-free bread, even with the same recipe. I find that cutting the yeast in half helps me avoid the over-rising and catastrophic falling, but that may not work for everyone. Here are some Bette Hagman recipes I like and what they are good for:

From the GFG:

Four Flour Bread is only good to slice and eat on the first day, but it crumbles really well if you use a lot of bread crumbs, like I do. I often make this just to break it down to crumbs. It also makes good croutons - cut it into cubes, dry it out at 250, and saute in oil with seasonings and store in a bag or canister.

Almost Pumpernickel is great, and actually lasts well for a few days at room temperature. A decent replacement for rye bread. Not as sturdy though - the first half of my Reuben was great, but the second half started falling apart.

From More from the GFG:

Caraway Soda Bread is good, moist with a fine crumb, and has a texture like biscuit on the day it's baked, but is good for slicing after that for a few days. You can even use it for sandwiches.

Rapid-rise French Bread is very good - make it in long baguette pans, then tear it apart while warm. It has a crisp crust and soft inside when hot out of the oven. When cool, cut it the long way and make french bread pizza, which freezes well (reheat at 425 for 15-20 minutes).

From the GFG Cooks Fast and Healthy:

Easy Pizza Crust is good if you like thick doughy pizza crust.

Salem Crumpets make great hamburger buns or English muffin replacements - they are light and fluffy inside and freeze well.

From the GFG Bakes Bread:

Oregon Bread is good if you want a loaf full of seeds and nuts.

Hope this helps. Each of these recipes works most of the time, but not 100%, but you can always make crumbs or croutons.

[Wonka]

I've bookmarked that site. Thanks Ivanna. Now if I can get over this virus maybe I'll have the energy to make some more bread.

[Dyan]

I don't remember what recipe it was, but I baked a loaf of bread one time and it said to put it in the pan and let it rise to the top of the pan and then bake. Well I did that and when I took the bread out of the oven it was HUGE. It was ridiculoous. So now when I bake my own bread I always make it two loaves even when the recipe says it's just one loaf. That might help, I don't have my breads sink.

[Cheri A]

Something that has helped my bread is to preheat the oven to a low setting (200 for me), turn it off, and le t the bread rise to just below the rim of the top. Then, without touching the bread, kick the oven back on to whatever it is supposed to be (400 for me). I rise the bread for 20 minutes, and bake the bread for 20 minutes.

When I take the bread out, I turn the pan on its side. I haven't had a sinkng top in awhile.