Comments on: Your Gluten Free Bread Baking Questions Answered

By: Wendy

Wendy — Wed, 29 Sep 2010 00:26:08 +0000

@Donna — I had the same problem with bread falling in center. I have since reduced my amount of water by 3 Tbsp and have had better success with a rounded-top on my bread loaves!

@Jean — try sorghum flour in place of soy

By: Jean

Jean — Mon, 27 Sep 2010 21:13:20 +0000

Is there something you can substitute for the soy flour in the gluten free flour mix used in your really, really good bread recipe? We can’t do soy, have recently gone gluten free, and are looking for recipes to ease the transition for younger family members.

Thanks!

By: Donna

Donna — Mon, 23 Aug 2010 15:45:58 +0000

When using a breaad mix and oven baking my bread loaves have a hole about 1/2 inch deep in the center of the loaf. What am I doing to cause the loaf not to raise when baking and to have this dip in the center?

By: Hanlie

Hanlie — Sun, 27 Jun 2010 14:52:50 +0000

I have baked a similar bread, but find that although the crust is lovely and crisp, the texture of the bread when cut is sometimes still too wet. How do I solve this?
Great website – I am a huge fan!!!!!!!!!!

By: Susan

Susan — Wed, 19 May 2010 16:39:00 +0000

See notes from Bonnie (12/19/09) and my notes from 5/4/10.

I’ve found that flax seed for eggs and coconut flour works the best. Coconut seemed to add moisture but I over cooked and the crust was tough. Max. 60 min covered, 10 min. uncovered. I also added extra water while mixing because it seemed dry. (1 tbsp?)

I used 1 cup brown and white rice, 1 cup tapioca, 1/2 cup bean and coconut flours. (total 4 cups)
1/2 tsp sea salt, 1 tbsp agave, xanthan gum and rice vinegar.

Dry ingredients:
1 1/2 cups potato starch flour
1 cup sorghum flour
1/2 cup rice bran
1/2 cup almond flour
1/2 cup tapioca starch
1 teaspoon salt (My friend Christine suggested more salt – you decide.)
2 tablespoons baking powder (I use this gluten-free/corn-free brand.
1 1/4 teaspoons baking soda
2 teaspoons guar gum (If you can tolerate xanthan gum, Carol Fenster has concluded the perfect combination is equal parts of xanthan and guar gum.)

Wet ingredients:
2 cups water
3 tablespoons olive oil
1 1/2 tablespoons blackstrap molasses
2 tablespoons apple cider vinegar
Extra water as needed

Toppings:
Sesame Seeds

Directions:
- Preheat oven to 400 degrees
- Stir flours, starch, salt, gum, baking soda, and baking powder until well combined.
- Whisk together oil, 2 cups water, molasses, and apple cidar vinegar in a small bowl.
- Add wet ingredients to dry and stir together just until thoroughly mixed, not too much.
- Pour mix into oiled bread pan. Sprinkle top of loaf with seeds, and lightly spray with oil.
- Cover bread pan with foil, and bake in preheated oven for 60 minutes. Remove foil, and bake another 10 minutes, or until top is brown. Test loaf with a skewer or knife to make sure it’s done.
- Cool in pan briefly, before turning out onto a wire rack to cool. For best results, store in the refrigerator and slice off pieces as you need it. After two days I like to slice up the bread, slip it into plastic freezer bag, and store in the freezer to use as needed.

By: Carla Harden

Carla Harden — Wed, 19 May 2010 13:34:58 +0000

Hello,
Does anyone have a recipe for sandwhich bread that does NOT call of eggs or yeast? I am allergic to those also or is there something I could use as a substitute for those things?

By: Lawanda Davis

Lawanda Davis — Mon, 19 Apr 2010 13:37:40 +0000

Have you come up with a really good chocolate cake recipe? Or maybe you could suggest adjustments to the red velvet cake recipe you have?

By: Lawanda Davis

Lawanda Davis — Mon, 19 Apr 2010 13:22:23 +0000

I use my Vitamixer to grind up my rice into flours and it works perfectly. But I never thought about grinding up the tapioca. I must try that now.

By: Jackie

Jackie — Mon, 12 Apr 2010 00:28:40 +0000

I am having the same trouble as Sandra Flewelling. The bread rises good, and bakes up good, and then when taken out of the oven, it falls in the middle. I did have one loaf that rose almost 3 times it’s size, but it was a giant cavern on the inside. Mostly, it falls and shrinks. What can I do?

By: Holly

Holly — Wed, 10 Mar 2010 04:07:34 +0000

I am so happy you are on here! I am wondering if anyone else notices the strange taste in many gluten-free baking products? I originally found it in Glutino bread and then in Mariposa products, and most recently in plain-old rice bread and the brownie mix I buy at Trader Joes. To me it’s an awful taste and smell and I have wasted plenty of food and money because it’s intolerable to me, and I cannot figure out what it is, even sitting with recipes side by side. It’s not acidic, more just, very very unnatural. Any ideas? Am I just crazy? (probably).