Bread recipe
I keep trying to make yeast bread and getting bricks. It rises nicelyand thenfalls flat when it starts too cook. If it was wheat bread I’d say itneeded moregluten, but I’m already up to 1.5 TBS of xantham gum for 2C of flour. I’vetried guar gum and xantham gum as well as decreasing the liquid. I’d reallyappreciate it if someone could give me ideas. Do I need to go with all’whiteflour’? The recipe says it’s for white bread and I changed flours. Here’tis:
1C brown rice flour (home ground so a little ‘crunchy’).5C amaranth flour.25C garbanzo bean flour.25C potato starch flour1.5TBS xantham gum1 TBS yeast1 2/3C water1/8C oil.5TBS flour3 TBS sugar
I mix everything up really well before putting it in the bread machine. Itrises very well in about 1.5 hours and then deflates when it starts to bake.
This post tagged as: gluten brown rice, rice flour and gluten, make wheat gluten
Armand Pitcak said,
Wrote on April 7, 2007 @ 1:25 pm
I always use equal amounts of starch to flour, my bread recipe callsfor 1 cup white rice flour, 1 cup brown rice flour (healthier thatway but not necessary), and 2 cups of a starch like tapioca starch.I found it tastes the best in recipes. I also only use 1 tbspxanthan gum for these 4 cups of flour, and pretty much the sameamount of yeast/water you do. I don’t use a bread machine, though,so I’m not sure if that makes a difference.
I also have to end up “tenting” my loaf with foil, since it tends tobrown too fast before the loaf is done on the inside.
Kay Branton said,
Wrote on March 2, 2008 @ 9:31 pm
I belonged to a group for celiacs and one of the men said that he found that 2 1/4 teaspoon of yeast was too much so he tried 2 tsps. and found it better. I used his advice and found my bread in machine better but it still falls almost every time. But it is still the best bread I have made since my gluten-free diet. The one thing I found is that rice flour tends to be grainy so I use Bette Hagmans four flour mix better. This is garfava bean flour 2/3 parts, sorghum flour 1/3part, cornstarch 1part and tapioca flour 1 part. The only problem with this bread is that there is no preservative therefore needs refridgeration or eat it in a few days.