Question by InDiAnNaJoNeS: Trying to make a gluten free loaf?
I’ve tried making a loaf with gluten free flour, and I followed the receipe on the bag of flour, as it said to not use a traditional receipe. The loaf came out TERRIBLE. It didn’t rise very well (despite me using the right amount of reactivated yeast) and was extremely dense and spongy. The receipe said to use two eggs in place of water, so with the next loaf, I substituted one egg with the equivalent amount of water, to see if that would help, and the loaf wasn’t spongy when it came out, but it was literally the texture of corrugated cardboard! However it had risen a fair bit.
Any tips on this one?
Best answer:
Answer by chris w
Have you tried any of these recipes at the site below.
http://www.fastq.com/~jbpratt/recipes/allergiesintol/breads.html
Add your own answer in the comments!
I’ve never tried, but I hear its all about tons and tons of xantham gum. Gluten-free bread tends to be bad, gluten has awesome texture properties for baking. 🙁
I’ve heard rumors of mythically talented chefs who can make it resemble real bread, but remember, these are only rumors!
Use a mix like Pamela’s pancake and baking mix. Follow the directions on the bag.
Or use Bette Hagman’s cookbook, the Gluten Free GOurmet.
You cannot just adjust a regular bread recipe to gluten free flour. You have to add things like xantham gum tomake it work.
GOod lcuk