My home made gluten free bread always fails

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My home made gluten free bread always fails

by Judy

I have made gluten free bread from recipes found on line and in my gluten free cook book.

They always rise beautifuly in the oven and then collapse right after they come out.

They are tastey but FLAT. What am I doing wrong? Thanks for your response Judy

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My home made gluten free bread always fails

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Nov 26, 2010
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Bread Making
by: Tania

I was reading an article the other day and it was saying that for best results, bread making needs a combination of guargum and xanthum gum - xanthum is more like gluten, but very expensive and can get too "gluey", so use at least a third of xanthum gum and you may get more success.

Also, if you are rising the bread first, I've found better success getting the bread in the oven as soon as the timer goes from the rising... if I left it even 2 minutes, it would be a disaster.

Hope some of that helps....

Nov 22, 2010
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arrgh, I know the feeling!
by: Anonymous

I've found that it's easier making bread in texas muffin tins (extra large muffin tins) because apparently gluten free stuff works better in round tins...
Also, I'd reccomend using a bread mix to ease you into gluten free baking. It's not a cop-out, seriously. Mix it up and add some ground seeds or herbs to make it taste extra yummy! I reccomend the Bakels bread mix, it's delicious.
Hope you figure out how to make nice bread soon! :)

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