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1St Attempt At Baking Gluten-Free Bread Failed

Chattyaholic

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Chattyaholic Rookie
Chattyaholic
Posted

I recently bought a Breadman bread machine after doing some research. Yesterday I went to the local health food store and bought the different flours, xanthan gum, etc. that I needed. I was so excited to bake my first loaf of gluten-free bread this morning. I carefully followed the directions, and double-checked my amounts, etc. It was awful!! It was way too dry and would not even form a ball. My husband decided to add a bit of warm water, it didn't help. It baked, the edges touching the pan were nice and brown but the middle was a heavy, doughy mess. :( The ONLY thing I can think of that might have went wrong was the recipe (in the booklet that came with the machine) stated "potato starch flour" and the woman at the health food store said she'd never heard of that, only potato starch OR potato flour. I bought potato flour, maybe THAT was the problem. So, I'll head back to the store tomorrow and buy potato starch and give it another try. It was so disappointing to have it turn out bad though. :( Hopefully I'll have better luck next time.

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bbuster Explorer
bbuster
Posted

I recently bought a Breadman bread machine after doing some research. Yesterday I went to the local health food store and bought the different flours, xanthan gum, etc. that I needed. I was so excited to bake my first loaf of gluten-free bread this morning. I carefully followed the directions, and double-checked my amounts, etc. It was awful!! It was way too dry and would not even form a ball. My husband decided to add a bit of warm water, it didn't help. It baked, the edges touching the pan were nice and brown but the middle was a heavy, doughy mess. :( The ONLY thing I can think of that might have went wrong was the recipe (in the booklet that came with the machine) stated "potato starch flour" and the woman at the health food store said she'd never heard of that, only potato starch OR potato flour. I bought potato flour, maybe THAT was the problem. So, I'll head back to the store tomorrow and buy potato starch and give it another try. It was so disappointing to have it turn out bad though. :( Hopefully I'll have better luck next time.

Definitely should have used potato starch. Potato flour is very heavy and normally used as a thickener for sauces, etc, or in small amounts in things like bread (like 1 tablespoon potato flour to 1 cup other flour/starches). Not many recipes I have seen actually use potato flour, so if it has the word starch, it is potato starch.

I don't use a bread machine, but when I make bread it never rolls into a ball - it is very wet, more the consistency of a thick cake batter.

Chattyaholic Rookie
Chattyaholic
Posted
  • Author

Definitely should have used potato starch. Potato flour is very heavy and normally used as a thickener for sauces, etc, or in small amounts in things like bread (like 1 tablespoon potato flour to 1 cup other flour/starches). Not many recipes I have seen actually use potato flour, so if it has the word starch, it is potato starch.

I don't use a bread machine, but when I make bread it never rolls into a ball - it is very wet, more the consistency of a thick cake batter.

Thanks for the quick reply. I will try it with potato starch and see how it goes. :)

gary'sgirl Explorer
gary'sgirl
Posted

The potato flour was definitely the cause of the problem. It will absorb moisture and cause a very dry dough if there is too much in the dough. If a recipe calls for potato flour it usually only uses a tablespoon or less, which can help with the texture. I'm sure the recipe meant starch and not flour, but I agree that the way it was worded made it sound confusing.

Don't give up! There is a lot of trial and error with learning how to bake gluten free, but you will get a feel for it after a while.

Hope the next attempt is delicious!!!

brendab Contributor
brendab
Posted

Oh don't give up! I was you just a few short weeks ago and I wanted to cry at each attempt but I think I have it now! (((HUGS)))

AlysounRI Contributor
AlysounRI
Posted

gluten-free bread dough will never form a ball - it's always the consistency of thick cake batter :)

Did you bread rise in machine?

Chattyaholic Rookie
Chattyaholic
Posted
  • Author

gluten-free bread dough will never form a ball - it's always the consistency of thick cake batter :)

Did you bread rise in machine?

I guess I just expected the gluten-free bread dough to form a well-kneaded ball like regular bread does. Shows you how much I know about gluten-free bread making and baking, ha ha! :) I knew it didn't have to rise, because of the gluten-free setting on the machine, but I just expected the bread to be smooth and uniform.

I'm glad to hear others say it was the potato flour that caused the flopped bread. I will try again with the starch instead.

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Mack the Knife Explorer
Mack the Knife
Posted

Don't be discouraged. Stick with it. It is quite possible to make really good gluten free bread at home and, once you know how, it is quite easy too. I had a few hiccups at the start too.

You may also need to try a few different recipes until you find one that you like. Everyone has different tastes.

Juliebove Rising Star
Juliebove
Posted

The only gluten-free bread I ever got to work every time is the zucchini bread recipe that is here on this website in the recipes section.

Bread in the bread machine? Forget it! Of course I avoid using egg and dairy so that makes it harder. Daughter can have eggs only once a week and dairy twice a week. So just better to leave those things out.

I did once get a loaf that came out well from a mix, but the next time I made it? Forget it.

I didn't feel so bad though when I bought an expensive loaf of bread from a well known gluten-free bakery here only to find that it had one huge hole in the middle and a huge section of it was also totally raw.

AlysounRI Contributor
AlysounRI
Posted

I guess I just expected the gluten-free bread dough to form a well-kneaded ball like regular bread does. Shows you how much I know about gluten-free bread making and baking, ha ha! :) I knew it didn't have to rise, because of the gluten-free setting on the machine, but I just expected the bread to be smooth and uniform.

Gluten makes the best binding agent for baked goods - holds everything together.

Without it, well, you just get cake batter ...

Just remember cooking is throwing stuff into a pot and a pan and tasting it.

Baking is a true science!!

When you come to grips with it, then and only then make pizza dough.

You have to **prebake** the crust to get it solid and then you can actually add the toppings and put it back in the oven.

Just keep slogging along, and stock up on tapioca starch and potato starch cause it ends up in everything you bake gluten free, it seems.

Good luck :)

~Allison

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