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Help With Baking Df/gf/ef Bread

mrsfish-94

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mrsfish-94 Apprentice
mrsfish-94
Posted

I have been trying to bake Bette Hagman's "new allergy free" bread. I followed it to the "T". But everytime I make it...it comes out crusted and golden brown on the outside and like it never baked on the inside. My daughter loves the fresh baked bread so much she begs me for the crust just to have the flavor. The only thing I have changed to see if it worked was instead of Molasses...I used pure maple syrup.

Does anyone have any suggestions or advice!!!!!!????? :(

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mrsfish-94 Apprentice
mrsfish-94
Posted
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I don't know why this question isn't posting on the site. So I am replying to move it back up.

mrsfish-94 Apprentice
mrsfish-94
Posted
  • Author

Well, I baked some more bread today. I used a Margarine that had some whey so it wasn't total Dairy free but it was egg free and Gluten free. I am still looking for a soy free Dairy free margarine. I may have to use oil.

The bread I baked today tasted so GOOD!!!! But the crust was pretty hard and it didn't rise to much.

Anyone have any suggestions???? :(

lucky28 Explorer
lucky28
Posted

R u using a bread machine?? It sounds like the problem I had with mine.

mrsfish-94 Apprentice
mrsfish-94
Posted
  • Author

No, I am baking by hand. I think I am using either water that is to hot or not letting the dough rise or it could be not adding enough water to the batter.

Does anyone know if the dough is suppost to be sticky or think like frosting.

In the recipe it states it should be like thick cake batter. But the first bread I did I tried that and it never baked in the middle. Which ment to much water. It is very sticky and I have a hard time getting it to mould on top.

I guess most of you use a bread machine. I really want to learn to do it by hand so, I can offer fresh baked bread and buns at my gluten-free grocery store. I am a cake decorator by trade so I have had no problems with baking gluten-free cakes. I make them all the time. It's the yeast bread I am having trouble with.

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