Why does my gluten-free bread fall upon cooling? - Mothering Forums

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#1 of 6 Old 01-22-2009, 05:05 PM - Thread Starter
 
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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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#2 of 6 Old 01-28-2009, 03:24 PM - Thread Starter
 
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No one responded, but I'll post this in case it helps someone in the future - my latest load I let cool on the stove where it would more gradually cool down since we keep our house at 67 (and it feels much colder, due to high ceilings). Anyway, this helped alot, it hardly shrank at all.
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#3 of 6 Old 01-28-2009, 04:31 PM
 
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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!
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#4 of 6 Old 01-29-2009, 12:10 AM - Thread Starter
 
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Quote:
Originally Posted by akmeg View Post
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!
I'm making the foccacia recipe from this book. The recipes are fabulous, I'm hardly missing gluten. The flour is a mix of sorghum, millet, corn starch, potato starch, xanthan gum and I can't remember what else - maybe rice flour. and tapioca?
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#5 of 6 Old 01-29-2009, 12:11 AM - Thread Starter
 
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For my next trick , I'm going to try sprouting the millet and sorghum. I swear, I'm going to make a million dollars by writing a GF baking cookbook for TF families....I can't believe how little is available for us out there.
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#6 of 6 Old 01-29-2009, 05:13 PM
 
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Mine doesn't fall. With gluten-filled bread if you let it rise too much beforehand, it will fall, so it's possible that's happening with the gluten free bread as well. The one I've been doing has yeast and baking soda in it so maybe that's helping it rise better. It's actually a nicely rounded normal looking bread. My DS is devouring it!! I made him a grilled peanut butter and raw honey sandwich yesterday with the last two slices and now he wants me to make more.

Kathy, mother of 3, wife of 1. My new recipe blog: www.kathysrecipebox.wordpress.com (no longer searchable by allergen, but at least it doesn't have a virus!)
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