Tomato = Baking Blooper Of The Week.

[huevo-no-bueno]

I made my most acceptable gluten-free, egg-free bread recipe with pureed canned tomatoes as the liquid instead of the usual combination of cow or coconut milk and water. It was a major failure. The crust hardened but all the way to the outermost 16th of an inch, but the inside remained pudding- or batter-like even after baking for an hour and a half. The normal baking time for this recipe is one hour. I have successfully varied the flour combination in the past when making this bread. It relies on flaxmeal for binding and baking soda/baking powder for leavening.

Is there something I don't know about tomatoes? Are they too acidic or something?

[JNBunnie1]

I made my most acceptable gluten-free, egg-free bread recipe with pureed canned tomatoes as the liquid instead of the usual combination of cow or coconut milk and water. It was a major failure. The crust hardened but all the way to the outermost 16th of an inch, but the inside remained pudding- or batter-like even after baking for an hour and a half. The normal baking time for this recipe is one hour. I have successfully varied the flour combination in the past when making this bread. It relies on flaxmeal for binding and baking soda/baking powder for leavening.

Is there something I don't know about tomatoes? Are they too acidic or something?

Um, yeah..... tomato no bueno..... I wouldn't even try applesauce, just plain fluids is best.