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About bogglefan

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  1. Ok, I made the bread again and it still fell after I took it out of the oven. I was very careful with the temperature of the eggs (room temp) water ( warmer than room temp) and I DID NOT let it rise to the top of the pan. I let it rise t in my turned off electric oven which had been turned for just over a minute and then turned off. I check it after about 30 minutes and it looked like nothing had happened. I took it out after about 55 minutes and then warmed the oven to 350 and put the bread in for 45 minutes. It rose a lot in the pan but did not fall sideways while it cooked like it sometimes does. Then when I took it out of the oven you could see it slowly collapsing on itself. It was like watching an insect slowly twitch. By the time it was done it was quite compacted. This is getting very depressing. I think next time I will try less water and see if that helps.
  2. Well the verdict is in and it is that I am an idiot. Thank you for all the great information in your responses. I read the posts this weekend and tried a few different things. I double checked that I was using the right yeast (yuo). I checked the temperature of my oven and it is off but is seems about 10 degrees cooler than than the oven says it is, so I couldn't blame the oven. I tried making a bread from a mix since I figured that would be a bit more foolproof and I wanted to see if messed that up too or if it came out OK (Bobs Red Mill multi grain bread). It rose quite a bit over the pan but did not go crazy rising and get all misshapen and it did not collapse when I took it out of the oven. Nice to have something go right but I still wasn't sure where I was going wrong and needed to do some more work. Then, I scratched my head and decided to measure the packet of yeast I was using, AGAIN. Maybe I was a little more focused this time or a using a better measuring spoon but I think I found my problem - it was a little more than the two teaspoons the recipe called for. I have not made the bread yet again - I need a little break from baking, but I am going to try soon and see if the mystery was all about me using too much yeast. If I still can't make it correctly after correcting that I may have to throw in the hat. Nah, I will just work my way through all your wonderful suggestions until I get it right. I will let you know how it goes when I make the next loaf. Thanks for all the advice.
  3. I am hoping to get some advice. I have made the bread recipe created by Laurie150, and raved about on this board, several times. Heres the link to the recipe http://www.recipezaar.com/190906 The first time it came out OK, not perfect but promising and my picky picky gluten free husband liked it. It had risen a lot when it baked and then sank way down when it was taken out of the oven. I have tried to use hints I read in the post each of the other times I made it and nothing seems to help. I have never been a great baker ( I'd rather cook things on top of the stove where I can play around with the ingredients and amounts to my hearts content) The flour blend I am using does not contain extra xantham gum or anything like that. I greased the sides of the pan before I let it rise. I only let it rise to the top of the pan before I cook it. I made sure the eggs are room temperature and the milk was zapped briefly in the microwave just enough to take the chill out. I tried in a glass baking dish instead of metal and did not notice any change. I am using the correct type of yeast. I am using a one premeasured package rather than measuring from a jar - I don't know if that makes a difference but I thought the first time I made it that I measured what was in the packet to make sure it was correct and it was fine. I have not yet tried using less liquid, that will be on my next attempt. I would really like to get this bread to work, it's the only recipe that has come close to working for me, and I would really like my husband to have some bread he can eat. Unfortunately my attempts have been laughable (and time consuming). The bread rises and rises and rises as it cooks, gets kind of misshaped and then when I take it out it sinks down causing the lower sides that were fine in the pan to cave in a bit as well. and the insde becomes sort of dense and the bread is very oddly shaped. Has anyone with experience in gluten-free baking overcome this probelem or have any ideas on how I should try to get the bread to work. Thanks in advance for any suggestions.
  4. Hi, I am not the original poster but I would be very interested in the name and directions to the pizza place in DE that serves gluten-free pizza. Thanks.
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