• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

How To Make Bread Rise Better
0

5 posts in this topic

I bake a lot of gluten-free bread, and one of the biggest challenges so far is trying to make it rise higher. Mostly I work with Ginger Lemon Girl's Favorite Sandwich Bread (it's on her blog), which really tastes good but is rather dense and heavy. It's a 3 cup of flour recipe, so I've been using pans in the 5 x 9 or 10" range. Once it rises to the top of the pan it doesn't usually go higher. If I encourage it to go higher, it sags over the edges of the pan. I think this is just due to the nature of gluten-free dough, but if anyone out there has some tips I'd be happy to hear them. I have tried:

Rising on the counter at room temp covered by a towel.

Rising in a pre-heated (200) oven covered by greased plastic wrap so it doesn't dry out.

Increasing the amount of dough in the pan (not a good idea).

Putting a collar of greased foil around the pan to increase the height of the sides (the foil seems to have insulated the pan somewhat so that it actually rose less than its non-collared duplicate and took longer to bake).

I'm considering:

Replacing some of the millet/sorghum flours with white rice flour to make it less dense.

Using a narrower and higher pan from King Arthur Flour (4" wide, 4" tall).

Switching back from the Asian store potato starch (which might be potato flour) to BRM potato starch.

The yeast is fine and there are 3t of xanthan gum holding it together, as well as eggs and gelatin and ground flax seed. Normal wheat flour dough will cling to the sides of the pan as it rises, so the center will puff up while the sides stay down. This dough tends to stay flat on top and spill over the sides if it does go higher.

Anybody with baking experience, I'd love to hear your suggestions. Thanks!

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I am the wrong person to ask!!! But I can relate to your experience but figured you were the pro! I just pulled up Ginger Lemon Girl's blog and the bread does look dense...a problem I also have and it's flat on top, too.

The 9x4x4" USA pan from King Arthur is nice and I do get a higher loaf with it but never get "oven spring" no matter what I try.

Have you ever tried to bake it in smaller pans? Normally I use a recipe from Jules Shepard and make a bun or two from it, which inevitably turn out more light and airy than the loaf of bread.

Looking forward to reading the responses you get.

0

Share this post


Link to post
Share on other sites

I have smaller pans, but they are better for 2 cup recipes like many of Bette Hagman's. I get better rise with some of her recipes, which use lighter flours or include some bean flour but not sorghum or millet. But you're right, nothing like the wheat breads I used to make with that nice high dome on top. I'm also looking forward to the responses!

0

Share this post


Link to post
Share on other sites

Perhaps you could put part of the dough in a smaller pan and then make a few buns? I use a spring-loaded ice cream scoop and then flatten the dough slightly to make buns, let it rise and then bake for a lesser amount of time, of course.

0

Share this post


Link to post
Share on other sites

That would work, but I have to try for a higher loaf. It's for someone else, not just consumption by my own self, and a bigger loaf is the goal.

0

Share this post


Link to post
Share on other sites
Ads by Google:


Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      107,315
    • Total Posts
      935,445
  • Member Statistics

    • Total Members
      64,973
    • Most Online
      3,093

    Newest Member
    probeGT
    Joined
  • Popular Now

  • Topics

  • Posts

    • Makes me wonder when the FDA is going to call gluten an allergen...
    • http://www.newburnbakehouse.com/gluten-free-artisan-bread I had no idea they now have artisan breads and now I am upset because these look amazing.  Is it possible that people emigrate to other countries because of the bread?    The wraps they have are really, really good. They roll without splitting and cracking.  OMG...they even have crumpets.  I really may have to move there.......... http://www.justglutenfree.co.uk/#Section2 We bought this at Whole Foods in London and the bread is quite good.  It makes delicious toast!  The rolls are very good also.
    • I agree JMG, in fact I've never bothered with the prescription because I hoped by not having it I'd be saving the NHS some money.  I imagine this will put a burden on some people though. I can't say I've found a gluten free bread I really like yet in the UK, though, although there was a loaf at a wedding the other day that was as near to the real thing as I have tasted in years - but it wasn't clear where it came from (which is a bit of a worry, perhaps it was real bread after all!).   Do you have a favourite? I think Genius is probably my favourite, best toasted, but M&S produce a seeded loaf that actually  is so convincing that when my sister made a batch of cheese and pickle sarnies with it no-one noticed! I think the seeds were a distraction. I had some amazing artisan gluten-free focaccia once but no idea where that came from either - probably the real thing too! No wonder I've got 'gastritis'! I have considered buying a bread making machine but not because I'd make bread with it - what I really miss is those iced currant buns with cherries on the top.  
    • You have the best sense of humor! 
    • Hello folks.   I don't really know what to say, really. My anxiety is really up and down and I just feel a little ... Lost at the minute.   Well, here goes. I should be almost 2 months gluten free but I'm not, as a rice drink I was drinking was glutening me. Yeah, that annoyed me and messed me up a but. Well, lesson learned.  I'm coming up to just over two weeks gluten free but since being "gluten light," and now completely free, the weight just keeps coming off and its a bit concerning (although it does seem like its tapering off.) I only eat whole foods now that I prepare myself as I have a lot of other intolerances  - the usual suspects soy/egg/diary/corn - I also cannot handle fat well. I have seen some improvement, my BM are no longer pale and floating although I still have constipation. My headaches seem to have also cleared, which is a plus. Still fighting the fatigue though. Up and down days it seems, and my pharmacy doesn't have any folic acid which I am low in without lactose! They offered me a liquid solution chocked full of parabens, not too keen on it if I'm honest. The things I'm worrying about is the weight loss, and lingering nausea which comes and goes, and often swings between nausea and being ravenously hungry. I know this is a journey, has anyone else had a similar experience to mine? Also my personal products are all safe. Oh I'm a dude by the way. 26 from the U.K   Sorry for the ramble. Happy healing to everybody   R  
  • Upcoming Events