Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Bread Making Troubles

DMarie

By DMarie
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

DMarie Apprentice
DMarie
Posted

Okay, I have tried to bake loaf after loaf of bread. I have found some I like the taste of - but my problem is that the middle typically sinks. :angry: I have scoured the forum for advice. I believe my problem is too much liquid, so have scaled back on the liquid. This has helped so that I don't have a crater, but I normally still have some sinking (I check the temp with a thermometer to bake the bread to the temp specified in the recipe - most seem to recommend 200-205 degrees).

I am finding that I need to remove a SUBSTANTIAL amount of water. Upwards of 1/2 a cup! That seems to be ALOT to remove. :unsure:

I spoon my flours into the measuring cup, and also tap the measuring cups on top with a knife before levelling them off. I do not think I am spooning so lightly that I am getting substantially less flours. I am stopping short of banging the cups on the counter now - to make sure I am not shorting on the flour (I am tapping quite a few times firmly now).

I am using a 9 x 5 ceramic loaf pan. Love the way the ceramic bakes. I am toying with looking for 8 x 4 pans and using two of them. But I just have not located them in local stores (have tried Bed, Bath and Beyond that someone suggested, no luck here - and just haven't ordered from Amazon lately). I like the larger size, was trying to get a higher loaf, but am wondering if smaller is better with gluten-free breads (maybe the structure can't hold itself up in a bigger pan???). I am currently using the rapid rise yeast and let my bread rise in a warmed oven (approx 80 degrees) until it is doubled in size - which takes it to the top of the pan. I have used regular rise yeast before - same problem. But I like having a shorter rise time with the rapid rise.

I live in North Texas. Not an especially humid or dry area. I am finding that I often have to adjust the liquid in other recipes as well. I just made waffles this past weekend and used just a little over 1/2 of the liquid called for! My flours are the same as they have always been.

I don't mind having to use less liquid...I just want a loaf of bread that is taller than 2 inches (would be happy with 3 inches even!) - and that does not sink in the middle. :(

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


wildwood Apprentice
wildwood
Posted

I found that using two smaller loaf pans instead of a large one made a huge difference. They rise nicely and are evenly baked.

Ahorsesoul Enthusiast
Ahorsesoul
Posted

This weekend all six loaves of my Banana bread dipped in the middle also.

lonewolf Collaborator
lonewolf
Posted

If you just want bread for sandwiches or to wrap up hamburgers or hotdogs, try this. It's way easier than trying to make a loaf of gluten-free bread. I make it several times a week. You could probably use any type of flour or finely ground nuts instead of the almonds.

Soft Flat Bread

4 Egg Whites

2 Egg Yolks

1/2 C Almond Flour (can buy at Trader Joes)

1 tsp. Butter

1 tsp. Honey

Dash of salt

Beat egg whites until they form soft peaks. Then beat egg yolks with butter and honey. Sprinkle almond flour and salt onto egg whites, pour egg yolk mixture on top and gently stir until it's all mixed together. Pour/scrape onto cookie sheet lined with parchment paper. (This is the best stuff ever invented!) Smooth with the back of the spoon to about a 12" x 12" square, making sure that the thickness is consistent. Bake at 350 for 12 minutes. Remove from oven and slide bread, parchment paper and all onto a cooling rack.

I use a jelly roll type pan (instead of a cookie sheet) that has little holes in it - a pizza pan with holes in it would work well too - that makes it a little drier/crispier on the bottom.

DMarie Apprentice
DMarie
Posted
  • Author

Thanks Lonewolf for the "quick bread" recipe. Might just try (I have almond meal at home).

Wildwood - good to know about the smaller loaf pans. Would these by 8 x 4 pans? I am trying to get the sizes right. Think it is time to order from Amazon! ;)

wildwood Apprentice
wildwood
Posted
Wildwood - good to know about the smaller loaf pans. Would these by 8 x 4 pans? I am trying to get the sizes right. Think it is time to order from Amazon! ;)

Yes, I use 8 x 4 pans. Good Luck!!!!

Ahorsesoul Enthusiast
Ahorsesoul
Posted

I just finished a dinner of hot dogs with lonewolf's Soft Flat Bread. It whips up fast and is very good. I halved the recipe since it's just two of us. I did not have almond flour, just used Pamela's. I cut it into six pieces once finished. It's very good. Will be making this again. Next time I think I'll put some dried onions in the mix.

If you just want bread for sandwiches or to wrap up hamburgers or hotdogs, try this. It's way easier than trying to make a loaf of gluten-free bread. I make it several times a week. You could probably use any type of flour or finely ground nuts instead of the almonds.

Soft Flat Bread

4 Egg Whites

2 Egg Yolks

1/2 C Almond Flour (can buy at Trader Joes)

1 tsp. Butter

1 tsp. Honey

Dash of salt

Beat egg whites until they form soft peaks. Then beat egg yolks with butter and honey. Sprinkle almond flour and salt onto egg whites, pour egg yolk mixture on top and gently stir until it's all mixed together. Pour/scrape onto cookie sheet lined with parchment paper. (This is the best stuff ever invented!) Smooth with the back of the spoon to about a 12" x 12" square, making sure that the thickness is consistent. Bake at 350 for 12 minutes. Remove from oven and slide bread, parchment paper and all onto a cooling rack.

I use a jelly roll type pan (instead of a cookie sheet) that has little holes in it - a pizza pan with holes in it would work well too - that makes it a little drier/crispier on the bottom.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


luvs2eat Collaborator
luvs2eat
Posted
I just finished a dinner of hot dogs with lonewolf's Soft Flat Bread. It whips up fast and is very good. I halved the recipe since it's just two of us. I did not have almond flour, just used Pamela's. I cut it into six pieces once finished. It's very good. Will be making this again. Next time I think I'll put some dried onions in the mix.

Did you use Pamela's baking mix? Does Pamela's have a basic flour mix? I use her bread mix all the time and love it!!

I REALLY miss a soft hot dog roll.

dilettantesteph Collaborator
dilettantesteph
Posted

I don't know if you are already doing this, but I found that it made a big difference to mix the ingredients in you mixer for a full 5 minutes. That might cause the gums to suck up some of that extra water too.

Ahorsesoul Enthusiast
Ahorsesoul
Posted
Did you use Pamela's baking mix? Does Pamela's have a basic flour mix? I use her bread mix all the time and love it!!I REALLY miss a soft hot dog roll.

I used Pamela's Baking and Pancake mix. I buy it in a 4 pound bag but they have it in little bags also.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,342
    • Most Online (within 30 mins)
      7,748
    Setb1210
    Newest Member
    Setb1210
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Gluten exposure when trying to conceive

      By trents · Posted

      My reaction to a gluten bolus exposure is similar to yours, with 2-3 hours of severe abdominal cramps and intractable emesis followed by several hours of diarrhea. I don't necessarily equate that one large exposure to gluten with significant intestinal lining damage, however. I think it's just a violent reaction to a what the body perceives to be a somewhat toxic substance that I am no longer tolerant of because I have quit exposing myself to it regularly. It's just the body purging itself of it rather than an expression of significant damage. Before diagnosis, when I was consuming gluten daily, I had little to no GI distress. I was, for the most part, a "silent celiac". The damage to my small bowel lining didn't happen all at once but was slow and insidious, accumulating over a period of years. The last time I got a big shot of gluten was about three years ago when I got my wife's wheat biscuits mixed up with my gluten-free ones. There was this acute reaction after about two hours of ingestion as I described above. I felt washed out for a few days and fully recovered within a week or so.  Now, I'm a 74-year-old male. So, I'm not worried about being pregnant. And I don't want to contradict your physicians advice. But I just don't think you have done significant damage to your small bowel lining by one episode of significant gluten ingestion. I just don't think it works that way.
    • Skydawg
      Gluten exposure when trying to conceive

      By Skydawg · Posted

      Wondering about some thoughts on how long to wait to try to get pregnant after a gluten exposure?  I have been diagnosed for 10 years and have followed the diet strictly. I have been cross contaminated before, but have never had a full on gluten exposure. I went to a restaurant recently, and the waiter messed up and gave me regular bread and told me it was gluten free. 2 hours later I was throwing up for the whole evening. I have never had that kind of reaction before as I have never had such a big exposure. My husband and I were planning to start trying to get pregnant this month. My dr did blood work to check for electrolytes and white blood cells, but did not do a full nutritional panel. Most of my GI symptoms have resolved in the past 2 weeks, but I am definitely still dealing with brain fog, fatigue and headaches. My dr has recommended I wait 3 months before I start to try to get pregnant.   I have read else where about how long it can take for the intestine to fully heal, and the impacts gluten exposure can have on pregnancy. I guess I am really wondering if anyone has had a similar experience? How long does it take to heal after 1 exposure like that, after following the diet so well for 10 years? Is 3 months an okay amount of time to wait? Is there anything I can do in the meantime to reduce my symptoms? 
    • ShadowLoom
      Gluten Free Cannabis Edibles

      By ShadowLoom · Posted

      I’ve used tinctures and made my own edibles with gluten-free ingredients to stay safe. Dispensary staff don’t always know about gluten, so I double-check labels or just make my own.
    • Scott Adams
      Damage after 13 years gluten free

      By Scott Adams · Posted

      It's great to hear that there are some good doctors out there, and this is an example of why having a formal diagnosis can definitely be helpful.
    • RMJ
      Damage after 13 years gluten free

      By RMJ · Posted

      Update: I have a wonderful new gastroenterologist. She wants to be sure there’s nothing more serious, like refractory celiac, going on. She ordered various tests including some micronutrient tests that no one has ever ordered before.  I’m deficient in folate and zinc and starting supplements for both. I’m so glad I decided to go to a new GI!
×
×
  • Create New...