I know its normal for GF bread to fall some after you pull it out of the oven, but this is ridiculous - any ideas of why my bread shrinks so much? Could be how cold I keep my house?
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1/22/09 at 5:05pm
I was just coming here to look for this post, I remember you posting it last week and then I made some gf bread on Friday that sunk sooooo bad in the middle, and I was hoping there would be some great ideas! I let it cool on top of the stove too, so I don't think it was the temp in my hosue.
Could I ask what recipe you use? And what flours? I wasn't happy with mine at all, it looked like it was rising really nicely, but once it was done, there was kind of a thin layer of bread on top and a huge bubble that had sunk in underneath. So the center slices were hardly usable. I used a recipe in the Living Without magazine....a bean flour bread, with garbanzo bean, brown rice, buckwheat, white rice, and tapioca flours. I'd love to find a decent gf bread recipe that uses some whole grain flours. I've just been so frustrated with any that I've tried so far. Maybe I just need to give up and buy a mix!