Help....I made gluten free bread. Okay in the picture it might not look too bad but it’s awful. Apart from resembling a house brick it squeaks when you eat it!
I bought gf bread flour, added pure butter then rubbed together to make bread crumbs (maybe not enough pure butter?) added salt, sugar and yeast. Added warm water to bind and kneaded it for 10 mins. Left in a warm place for an hour and then cooked for 30 mins.
It’s very dense but if that wasn’t bad enough it’s like polystyrene (not that I’ve ever eaten it lol) it squeaks between your teeth!
I forgot to add xantham gum so maybe that was part of the problem. I got part of the recipe off the yeast packet and part from the gf flour recipe on the back 🤮
Any ideas 💡 Ali
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Agoodenough
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I like baking gf bread the most and its not like baking wheat bread so treat it gently none of this kneading and knocking the air out of it. So here's what I do:
1) I put a teaspoon of sugar in a pyrex jug add cold water so its Luke warm and add 2 heaped tea spoons of yeast and I leave it for 10+ mins until it goes all frothy.
(Quick acting yeasts contain gluten so I don't use that)
2) Put the flour mix in my food processor with the liquid and whiz up and its a batter and then I add more seeds like pumpkin seeds linseeds etc it now thickens up into a thick batter and I gently pour the batter into a bread tin put in in my top oven which is slightly pre warmed and leave it to prove then 1/2 hour later its doubled in size and it goes in the preheated bottom oven.
When I gently put a large 1Kg loaf in my oven it is wobbling around like a jelly and thats the texture I look for.
Gluten is very elastic and you have to knead it to get the air out of it but GF bread you have to replicate gluten and if you knock GF dough back it won't rise a second time. This is why so many people have trouble with bread makers as you have to use the GF or quick setting to prevent this.
There's other tricks that you can use like adding baking powder and cider vinegar but you have to be careful as you can make a loaf that looks amazing when it comes out the oven but as soon as you slice it you see that its crusted as you have a massive hollow in the loaf.
I use Doves farm gf bread flour with 50g of ground quinoa or ground golden linseed which gives a lovely colour to give it more protein and I'd consider adding some nut or seed milk if I were you.
Now your loaf will make an amazing bread pudding as that what I do when a loaf fails, the crust on yours looks lovely so it needs air and probably more liquid that's what I think.
I used to make small gf rolls in a muffin tray to perfect it and now I make 1kg loaves.
So good luck and you can do it just be gentle with it. 😊
Hi Jerry, thank you so much for all of this information. I did wonder why I was kneading it lol. From what you’ve said it all sounds quite precise which is my downfall. I’ll give it another go when I have time and follow your advice. I don’t think there was enough moisture either but just wasnt sure 🤔 now I know. That will teach me not to follow a recipe or in this case to take bits out of two! Thank you Jerry 😇 🙏
Thank you Jerry I’ll have a look at this. Honestly I admire you Jerry as being vegan is easy but gf is really hard. I’ve still got itchy elbows lol and sore finger joints first thing in the morning so I’m seriously thinking of going back to fully loaded gluten but reducing the amount I have and see what happens. I had bought gf bread (3 loaves) it made me feel awful and so unhealthy then I noticed it had egg white in so that was disappointing. I have avoided gf bread for a week and have felt better since not eating gf but still have a slight rash so maybe it was the heat. Well I’m off to Italy next week so will probably have pasta and pizza and see what happens...I’m sorry for you that you have no choice other than to be gf and I really hope that’s not my problem. If necessary I’ll have an allergy test. Thank you for all of your advice 🙏
Thank you for this Ali, at the end of the day I have no choice having to avoid gluten and have learned what works for me. But I wish I wasnt a coeliac. So I don’t blame you for wanting to try it again, and theres low gluten choices like spelt wheat. So Italy sounds a perfect opportunity as does a holiday so enjoy...
Now I admire you and all vegans as that’s an ethical choice and a positive one at that. 😊
In hindsight 🔙 👀 , wish I’d thought of Jerry’s bread pudding idea 🤔💡! (Much better option to continue the ‘experiment’ 👨🔬 ⚗️ rather than toss 🗑☄️ too readily. ) 👍👍
Oh well, ‘live’n learn’ . . .‘waste not, want not’ . . . & all those other wonderfully fitting cliches . ☺️
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[* No offence to Bob’s Red Mill Gluten-Free Cornbread Mix. If I’d used their noted ingredients (🥛 , 🥚🥚 , butter 🐄 ), I’m sure the (chemistry 🧪✨ ) result would have been much different. (My bad. 😔 🙃 ) ]
The squeaky 🗯 🗯 polystyrene-like sound between teeth 🦷 🦷 cracked me up no end 😂 🤣 🙃 [reminiscent of polystyrene-like ‘puffed rice/ puffed grain’ cakes ⚪️ ⚪️ ( amazon.co.uk/s?k=Puffed+ric... ) & their occasional squeak 🐁 🗯 against freshly cleaned/ brushed teeth] — along with brick-like 🧱 visual description. 😂 😂 😂 [Perhaps gangs of ‘health-conscious’ brick-wielding thugs 🧱 will now ponder switching over to hurling healthier G-F loaves 🍞 ?? . . . 🤔💭 ]
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Thank gawd 🛐 , Jerry 👨💼 knows what he’s doing & kindly, willing 🙏 😌 shares his bread-making 🍞 🥖 experience/ expertise 🏆 with us. 👍👍
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It’s one thing to make a soup/ stew 🍵 🍲 (for example) where it’s difficult to make something truly inedible 😝 . (There’s usually something we can do to make it ‘salvageable/ palatable’ 😋 if we make a mistake 🤭 . ) It’s a whole other ‘kettle of fish’ 🐡 🐠 🐟 (metaphorically speaking) trying to finesse a gluten-free 🍞 🥖 !! 😯
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