Gluten Free bread failures

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Gluten Free bread failures

by G Heenan
(Dunedin, New Zealand)

Can some-one tell me why do my attempts at making the gluten free bread from recipes i have been given or those on the bread mix bags turn out HORRIBLE, I made a Bakels Bread following the recipe exactly and it turned out very heavy and strong smelling of yeast, it was the oven recipe. wasn't worth eating. !!

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Gluten Free bread failures

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Nov 25, 2009
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Maybe it's the dough hooks? NEW
by: Anonymous

gluten free bread's consistency during mixing is more of a batter/cake mix than a dough... so maybe it's the dough hooks that are the problem, and the yeast isn't getting evenly mixed through and keeping it light enough?

Nov 25, 2009
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reply to Tania NEW
by: Anonymous

Hello there, your question as to whether I over bead, no I don't I use the dough hooks on my Sunbeam cake mixer, I will perfect it one day and surprise myself. thank you for you kind comments.

Nov 25, 2009
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bread remedies NEW
by: G Heenan

Hello Veronica from Feilding, no I live in Mosgiel, south of Dunedin. I only have a Sunbeam Cake mixer( my new one has dough hooks) ( would love a Kenwood but they are very dear to buy).thank you I will use your idea's on my next loaf. Will ring you one day and have a chat with you. many thanks for answering my questions.

Nov 25, 2009
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gluten free bread NEW
by: Veronica

Hi we make gf bread in our cafe every day some from bread mix some form our own flour blend.
I would suggest the following if you are using a kenwood style mixer.
Measure the wet ingredients into the bowl first putting dry ontop. In regard to wet ingredients keep the same amount of liquid but use 1-2 eggs added in per mix and 3 Tablespoons oil. So if it is 1 cup liquid crack eggs into cup first then add oil and then top up with water or milk to the required 1 cup. Mix for 5 min on med. Turn off and stand 10 minutes until brread is puffy. Remix 2 -3 minutes and then tip ito your sprayed loaf pan. Rememember that the mixes are always very soft and tend to stick to you roof of your mouth. this unfortunately is typical of the mix as it is very short in texture with out the strength of gluten. the bakels mix is very gluggy and we often will mix half bread mix and half the bakels gf flour.

Hope you have more success this way, remember you can add cheese, sundried tomatoes, herbs, linseeds, cornmeal etc to make it more palatable

Nov 23, 2009
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Maybe your overbeating it? NEW
by: Tania

My first question is, are you mixing it by hand or with a beater?

Either way, it should be beaten quickly for a short period of time. If you overbeat it, you are changing the chemical reactions and when you put it in the oven and add heat to it, you are then accelerating that previous reaction.

Think of gluten-free bread cooking as similar to making muffins, not a normal bread mix.

I don't make my own since I moved house and no longer have an airing cupboard to rise bread - thankfully Venerdi came out with their products and rescued me.

I did find the Healtheries Simple bread mix the easiest to learn the difference between gluten-free bread mix and standard bread mix. Oh, and my bread mixer didn't like making gluten-free bread at all, so I use my Kenwood mixer with the K beater, and cook it in 2 small loaf tins rather than a big one.

Sorry, haven't tried the one your referring to as it has dairy in it.

Nov 23, 2009
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breadmix NEW
by: G Heenan

I have found a yummy breadmix,it's called Easy Bakers by the Laucke Family in Australia,can be brought from this shop in Tauranga called one-stop-gluten-free -shop ,the breadmix is so quick to make and is delicious, not dry,heavy,. it's just like normal bread, it's an oven baked bread.

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