• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • 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 Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  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
0
lpellegr

How To Make Bread Rise Better

Rate this topic

Recommended Posts

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!

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.

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!

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.

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.

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
      108,966
    • Total Posts
      943,701
  • Member Statistics

    • Total Members
      67,278
    • Most Online
      3,093

    Newest Member
    Grainge
    Joined
  • Popular Now

  • Topics

  • Posts

    • LOL yeah miralax was a joke for me WHOLE BOTTLE NOTHING, doctors thought I was lying. I found the ONLY thing that works for me is Magnesium Citrate, the bottled fizzy stuff for colon preps. Daily maintenance requires me to take Natural Vitality Calm daily, you dose to tolerance start off at 1/4 tsp 1-2 times a day and up it to the full dose over a week. If you get loose stools cut it back. You dose to tolerance with magnesium and with this disease a issue with absorbing it is very common, causing chronic constipation in many and requiring supplementation.
      Try going to a whole foods only diet for a while with soups and stews with veggies and meats also. Nut butters and avocados help lube up the system. I use some other seeds etc to add in bulk but I think we need to focus on clearing your out first before regulating.
    • I would say no even then....it belongs in its own little corner in hell. We have had members get sick from cross contact touching and handling paper mache, playdough, and dry wall spackle containing wheat then touching their mouths, or food.....heck you can inhale the powder from the sanding spackle and have it get trapped in the mucus in you respiratory tract to run down your stomach and make you sick......has happened to a few on many occasions.
    • Cross reactivity is a bit of a myth type thing, but we do get food sensitivities and intolerance issues that do creep up and they are always different for each person. A food diary and keeping track of what causes symptoms is what you need to do. Here is a true gluten avoidance list and a article on food sensitivities.
      https://www.celiac.com/articles/182/1/Unsafe-Gluten-Free-Food-List-Unsafe-Ingredients/Page1.html
      https://www.mindbodygreen.com/articles/are-food-sensitivities-for-life
    • Me too. I still get transient lower back pain occasionally when my bladder or colon is full. It goes away immediately on voiding. Regardless of anything other diseases you may have, being wheat free gives you relief so even if not Celiac you are Non Celiac Wheat Sensitive. There are over 200 symptoms that are improved with GFD gluten free diet. Google it. It is an impressive list. In any case, while it is good to have a diagnosis, there is only one treatment, do not eat wheat and deal with the inevitable malnutrition damage.(think Biafra babies 1970.) Most will improve over time. Whatever doesn't improve should be investigated to be safe, but realize that recovery may take years. Wheat flour used should be limited to Paper Mache sculpture and library paste.  
    • Here is a partial list of what I no longer suffer from as a result of not eating wheat. Some like the sleep apnea and gerd and back pain and addiction to alcohol were almost immediate. The foot pain is improved to just numbness sometimes. My long term depression went away when I added vitamin D 10,000 iu a day for a year, but the improvement started almost immediately. Muscle tone and energy improved when I added iodine. one sheet sushi seaweed a day. My Fibromyalgia is controlled with 15 mg oral Prednisone a day. I remember as a kid waking up and having to pick the dried mucuos off the roof of my mouth. That is gone and for the first time in my life I am a nose breather. Drink lots of water to help with the mucous if it is thick. Some mornings mine is like rubber cement. I need to quit smoking now.  You can improve have faith, but healing takes time. Stay the course. A Romaine lettuce salad everyday helped the gut pain. Gerd shortness of breath sleep apnea back pain snoring prostrate hypertrophy contact lens protein buildup night vision improved cataracts reduced head hair growth foot pain sleeping no more than 2 hours at a stretch slow healing no energy. Pretty much bed ridden. 
  • Upcoming Events