gluten free bread baking problems

gluten free bread baking problems

by Michael
(Florida)

Help!! every recipe and gf baking tips article I read state that the bread dough should look like a stiff batter, but my attempts consistently produce a dough that resembles a sticky wheat dough.When I add more water, the dough never gets to the stiff batter stage. If i use active dry yeast, the dough barely rises and produces a dense loaf. When i use highly active yeast, it rises fast and high, but collapses during baking. Can anybody please help?

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gluten free bread baking problems

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No Breadmaker
by: Johanne

Hello,
What if you don't have a breadmaker, just a bread pan and an oven. I've been testing so many recipes and all seem to want to fall apart...:(

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Hope this helps
by: Anonymous

Hi! I have recently been baking gluten free bread in a new bread machine that I got. This is an art not a science, so don't give up.
My third loaf turned out delish!!

Here is what I have found that works really well...all wet ingredients need to be at room temp. to start. Make sure your water or milk is heated to 110-115' this way it will activate your yeast. Stick a meat thermometer in it to measure the temp. You don't want it any higher than that because it can kill your yeast.

The active yeast is what I use. A great place to start is using Pamela gluten free bread mix. The yeast packet comes in it. I hope this helps.

Oh one more thing if your dough is too wet try cutting back 2 tbsp. of liquid. Good luck!!

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