Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

How Much Does Your Bread Rise?

RiceGuy

Recommended Posts

RiceGuy Collaborator
RiceGuy
Posted

Hi everyone,

I'm wondering just how much does the typical homemade gluten-free bread rise. I mean, the percentage of the finished product compared to the raw, unrisen dough. The usual suggestion for rising the dough is to let it double in height. Then, when it bakes, it will rise higher (at least it is expected to) as the water turns to steam inside. So, just how much higher is usually achieved? I'd think it would be more than double, for the reasons stated. But how much more can reasonably be expected from a good recipe? Two and a half times the unrisen height? Three times? Four times? What do you usually get? Please post your experiences!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Roda Rising Star
Roda
Posted

On the bread I have been baking it rises double in the pan. It bakes at 400 deg. for 10 minutes and you are to cover it with foil for the remainder. By the time it is done it is not double the size baked. However, I know it has had a good rise when I cut it and there small air pockets in the bread. I am also baking it in a oblong clay baker with a clay top.

gary'sgirl Explorer
gary'sgirl
Posted

The bread I make ends up being just a little over double the size when it is completely done baking. When it is rising it usually is just under double the size before I start baking it. If I over raise the dough it falls while baking and ends up being dense.

mushroom Proficient
mushroom
Posted

My rise varies greatly by recipe. My french bread ends up twice the size, some almost twice the size, but never anything over twice the size. Some don't rise very much at all :blink:

kannne Explorer
kannne
Posted

If my bread is set to rise for longer then 40 minutes it rise 3 times the "starting" height.

RiceGuy Collaborator
RiceGuy
Posted
  • Author

Wow! Thanks for all the replies! Anyone else?

So then it looks like I may have stumbled upon something...will post the details in the next couple days I think.

JNBunnie1 Community Regular
JNBunnie1
Posted

Wow! Thanks for all the replies! Anyone else?

So then it looks like I may have stumbled upon something...will post the details in the next couple days I think.

How mysterious.....

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


RiceGuy Collaborator
RiceGuy
Posted
  • Author

If my bread is set to rise for longer then 40 minutes it rise 3 times the "starting" height.

What happens when it is baked? Does it remain 3 times the height, or does it go higher, or shrink?

kannne Explorer
kannne
Posted

What happens when it is baked? Does it remain 3 times the height, or does it go higher, or shrink?

It rise about double before I put it in the oven.

If its allowed to rise for 50 minutes it continues to rise about 1/3 inside the oven.

Sometimes it gets holes inside but usually it only gets very light and "fluffy".

When it has been rising for about 50 minutes it looks like this:

IMG_2131.webp

Before rising:

IMG_2128.webp

After 40 minutes rising:

IMG_2139.webp

Finish:

IMG_2148.webp

(it is same bread)

I prefer to sell it when it has been rising for 40 minutes. It "sticks" more together.

RiceGuy Collaborator
RiceGuy
Posted
  • Author

Thanks kannne. Nice clear pictures too!

Looks to me that you are a professional baker. I'm already looking forward to your feedback on the thread I am preparing to start soon.

kannne Explorer
kannne
Posted

Thanks kannne. Nice clear pictures too!

Looks to me that you are a professional baker. I'm already looking forward to your feedback on the thread I am preparing to start soon.

I wish I was.. But I'm only 19 with no education :P

RiceGuy Collaborator
RiceGuy
Posted
  • Author

I wish I was.. But I'm only 19 with no education :P

Doesn't matter! I'm self-taught in my profession. IMHO, if you can do something well enough to get paid for it, then you are a professional.

~Trish~ Newbie
~Trish~
Posted

It really depends on the recipe I am using, In my breadmaker I don't think I see much change with rising but then that would mean sitting in front of my machine for 2 hours lol.

With the mix I use while it proves it almost rises to double then I bake it but it kinda shrinks a little upon taking it out of the oven :(

Kannne, I'd love to make bread that looks like yours, How do you do that??

kannne Explorer
kannne
Posted

It really depends on the recipe I am using, In my breadmaker I don't think I see much change with rising but then that would mean sitting in front of my machine for 2 hours lol.

With the mix I use while it proves it almost rises to double then I bake it but it kinda shrinks a little upon taking it out of the oven :(

Kannne, I'd love to make bread that looks like yours, How do you do that??

I have figured out that the yeast is very sensitive to the liquid temperatur. I heat the water until it reaches 38, not more or less. And I let it rise in the oven at 30C.

~Trish~ Newbie
~Trish~
Posted

Ah, Thanks :)

Is that your own bread recipe you use too or one you found?

kannne Explorer
kannne
Posted

Ah, Thanks :)

Is that your own bread recipe you use too or one you found?

Thats my own.

I want to start a bakery one day :)

RiceGuy Collaborator
RiceGuy
Posted
  • Author

I have figured out that the yeast is very sensitive to the liquid temperatur. I heat the water until it reaches 38, not more or less. And I let it rise in the oven at 30C.

I've read that yeast can survive up to something like 110-130°F. I generally just use hot tap water for the dough, and a warm oven for the rising. I'm not sure of the temp, but I think it's probably between 90 and 100 degrees Fahrenheit.

Sounds like you have tried higher and lower temperatures than the ones you now use. Can you describe what was unsatisfactory about them? Also, what kind of yeast are you using? Instant/Quick/RapidRise/Bread Machine yeast, or standard baker's yeast?

kannne Explorer
kannne
Posted

I've read that yeast can survive up to something like 110-130

RiceGuy Collaborator
RiceGuy
Posted
  • Author

When I started with this recipe it was hopeless. Sometimes it would rise 3x and sometimes it wouldn't rise at all..

I wrote a list in norwegian about the 10 steps I do. I will translate on sunday, now I am to tired :rolleyes: and I am going away (no internett) for on saturday.

When I started to follow those 10 steps and had the exact same temperature on the liquid the bread is the same every time.

I don't know what yeast I use.. Well, I know what yeast I use but here in norway we have 4 types of yeast.

Fresh yeast

Fresh yeast for sweet doughs

Dried yeast

Dries yeast for sweet doughs

I always use fresh yeast.

Interesting. Is the fresh yeast in a cake?

kannne Explorer
kannne
Posted

1. It is big difference between different types of flours and flours blends. Maybe one recipe work with orgran flour blend, but it may not work as good with bobs red mill..

2. I use fresh yeast (cake yeast)

3. Let the dough rise on a warm place. I use the oven.

4. The dough only rise 1 time. When I have knead the dough together I put it in the bread pan immediately .

5. Doughs that are going to be buns, rolls ++ that need to be

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
    2. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
    3. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hello, @Jane02, I take Naturewise D 3. It contains olive oil. Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets. Fractionated coconut oil is not the same as coconut oil used for cooking. Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the...
    4. Scott Adams
      0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

      until
      Hello! Join me and treat yourself to a four-day, three-night restorative gluten-free retreat in a peaceful, private coastal retreat setting near Penobscot Bay in Maine. Dates: April 10-13, 2026 Enjoy engaging classes...
    5. Scott Adams
      - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,331
    • Most Online (within 30 mins)
      7,748
    Kristy2026
    Newest Member
    Kristy2026
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.