Bread Question

[casnco]

I am on a quest for the best gluten free bread known to man. I have a great recipe. However, when I take the bead out of the oven it immediately falls! Not flat like a pancake. But it falls in the middle. Just where I really want the height. Can anyone give me any ideas on how to keep it from falling. I let it cool for a while in the oven. But took it out so that it wouldn't over cook.

Thanks for any help you can offer.

[RiceGuy]

Well, you might try turning off the oven a tad early, and allow it to finish while the oven cools. If that still doesn't do it, then lower the amount of liquid in the recipe.

Also, what type of pan do you use? I prefer glass bakeware. Metal pans seem to reflect heat, and prevent the middle of the bread from cooking enough. At least in my experience.

The best way I know to bake breads, is to put a piece of foil over the top of the pan for a portion of the bake time, then remove it to finish baking. This seems to help it fully rise without drying out too much on the outside, before it has a chance to fully rise and cook inside. So the entire thing bakes more evenly, inside and out.

[casnco]

Well, you might try turning off the oven a tad early, and allow it to finish while the oven cools. If that still doesn't do it, then lower the amount of liquid in the recipe.

Also, what type of pan do you use? I prefer glass bakeware. Metal pans seem to reflect heat, and prevent the middle of the bread from cooking enough. At least in my experience.

The best way I know to bake breads, is to put a piece of foil over the top of the pan for a portion of the bake time, then remove it to finish baking. This seems to help it fully rise without drying out too much on the outside, before it has a chance to fully rise and cook inside. So the entire thing bakes more evenly, inside and out.

Thanks, I will give all of those suggestions a try. I think I will try reducing the liquid first. I have always felt there might be a little much.