Baking White Bread #2 (gluten-free)

[cycler]

Has anyone baked the White Bread #2 (Gluten-Free) ?

https://www.celiac.com/articles/457/1/White...Free/Page1.html

It got rave reviews so I am attempting it but the recipe doesn'y say what the consistency of the batter is supposed to be after adding the liquid ingredients. I got a slightly thick liquid - is that right? Or is it supposed to be a dough?

Most recipes provide that information but this has nothing.

I baked a similar recipe that came out as a dough but that didn't bake all the way through but it was a real loaf of bread - squooshy and soft and stayed that way for several days (but I was only able to eat the outside).

Thanks!

[cycler]

It's great being invisible.

I guess that it's too much to ask that the recipe's creator (who also created this site) provide all of the information necessary in his recipe or to at least check the comments on the recipes that he provides (considering that he asks for comments!).

[*lee-lee*]

i just read somewhere (a gluten-free cookbook, perhaps?) that bread batter is supposed to be more of a liquid than a dough. resist the urge to add flour to thicken it up. it'll bake correctly the way it is.

[lizard00]

It's great being invisible.

I guess that it's too much to ask that the recipe's creator (who also created this site) provide all of the information necessary in his recipe or to at least check the comments on the recipes that he provides (considering that he asks for comments!).

First of all, he didn't create the recipe. Read the article again.

This is a busy time of year for folks, and that is probably why there was a delay in a response. The forum has been slower over the past few days than usual.

And to answer your question, yes, the batter for bread is definitely NOT what we were used to when working with wheat flour. It is more liquid than it is doughy. I hope it turned out well for you.