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I wanted to thank each and every one of you for writing back with your
advice and support. The number of responses was great; THANK YOU! This will
likely be a long summary. I don't have a bread machine, but after some of
these replies, I may just ask for one when my birthday comes around. I'm
still a bit confused about the role of salt/baking soda/baking powder. Here
were the various replies:
1. It doesn't say that you let the dough rise after you put it in the
pan. That could be the problem.
2. The alternative flours are heavier than wheat flour so they need
something
extra to help them rise. I don't know how much yeast you are using, but
try
adding half the amount again. If the recipe calls for 1 teaspoon of
yeast,
use 1 1/2 teaspoons. Add 1 tablespoon cider vinegar to the moist
ingredients. The buttermilk adds acid that helps the bread to rise, but
adding the additional vinegar may help. You could bake the bread in 2
smaller pans instead of one large pan; this often helps with the rising
since each pan of dough is lighter than if you bake it all together. The
alternative flours will only rise once. Preheat your oven to 200
degrees;
when it reaches that temperature, turn the oven off. After placing the
bread dough in your pan (or pans), place it in the still-warm oven to
rise.
It should double in size within 40 minutes. There is also a chance that
the
yeast you are using has gone bad. Even though the date on the packet
indicates that it hasn't expired, if the packet was exposed to a lot of
heat
(in the back of a delivery truck), it can damage the yeast. Hope this
helps.
3. I use 'bread from anna' and it is terrific and I have not had a
problem with the mix. I make it in a bread machine.
4. Thanks for the recipe. I'm surprised at the baking time. Most
recipes call
for a much longer time. Also, there is no rising time before putting in
the
oven. Do you think that might be the issue?
5. Regarding why your bread doesn't rise:
The flour and ingredients look fine. So the most plausible reason for
why
it did not rise is simply that the bread dough was too heavy and needed
to
be looser in texture-needed more liquid-so it was able to rise.
Even if the yeast was old or activated too quickly if too hot a
temperature,
there was baking powder in the recipe to allow it to rise. My guess is
just
play a little with the buttermilk and add 2 Tbsp more or so at a time
until
the dough is like very thick almost pourable texture.
6. First off, you are not going to get a biig loaf of bread using only 2
cups of flour. Second, I would disolve the yeast in a 1/4 cup 110-115
degree temp water and a little sugar, instead of room temp buttermilk. I
would increase the soda to 1 teaspoon; I have always been told to use 1/2
the amount of soda to the baking powder. And lastly, using to starches may
keep the size down, you might want to use 1 cup of cornstarch and 1/4 cup
brown rice flour. All the recipes I have ever used have always called for 3
forms of flour, if not more.
7. Thank you for sending the recipe. I wrote yesterday with a suggestion
to use a slow-rise method, starting with half of the dry ingredients and all
liquid overnight. Now that I see the recipe, I think it might be worth
using more than two types of starch as the flour base. I would be tempted
to use something with more protein, like amaranth and navy bean flour, in
addition to the cornstarch and potato starch.
8. Our bread making is one big guess most of the time. I would suggest
that
you might add extra yeast, or perhaps an extra egg. If your batter is
pretty "soupy", use less water. I'd start with 1/4 cup less, then add
more,
1 tablespoon at a time till it holds its shape a bit. I'm far from
"expert" on this. Good luck
9. Are you using baking powder? Do you use separately beaten egg whites
and fold them in?
10. I have baked a lot of GF bread, with some failures and even more
successes. Is your recipe a yeast-raised dough? That will make some
difference. If it is not yeast-raised, you might experiment with additional
guar gum and xanthan gum. If the recipe includes yeast, one list member has
recommended letting part of the recipe sit overnight. You mix the full
volume of liquid with half of the dry ingredients, including all of the
yeast. (This is not exact, so I urge you to check the St. John's listserv
for posts about this. I hope the 'real' author gets back to you!). I tried
this method and was pleased with the result.
11. I have baked a lot of GF bread, with some failures and even more
successes. Is your recipe a yeast-raised dough? That will make some
difference. If it is not yeast-raised, you might experiment with additional
guar gum and xanthan gum. If the recipe includes yeast, one list member has
recommended letting part of the recipe sit overnight. You mix the full
volume of liquid with half of the dry ingredients, including all of the
yeast. (This is not exact, so I urge you to check the St. John's listserv
for posts about this. I hope the 'real' author gets back to you!). I tried
this method and was pleased with the result.
12. I will tell you what I did and I will also forward an email regarding
a tall bread pan that is designed for this very problem.
I had your problem and so I bought a couple of Muffin top pans which make
a nice soft large bun for sandwiches and or toast. The bun is about 4-5
inches wide and serves well. In addition I occasionally made a few baguettes
(small french breads) which could be sliced and buttered. Pans for this can
be purchased at a cooks store. I also put batter (dough) into regular muffin
tins to create dinner rolls. I will now send to you another email with the
special tall bread pans. The idea being that by making them taller and
thus thinner more bread is exposed to hot pan area and thus gets fully
cooked and crusty.
13. Try adding a tsp baking powder.
14. First of all, 2 cups of flour is not much, it won't make a large
bread.
Second, the problem is you have only starches, and no flour with proteins,
such as sorghum or bean flours. So, next time, I would multiply your recipe
by 1 1/2, for example, use, 1 1/4 c. buttermilk + 5/8 c., etc...And for the
flour, use the exact same amount of the starches you already have, but add 1
cup of garbanzo bean flour. The garbanzo bean fl. is the one that will add
leavening. Sorghum would do too, but it adds way less leavening.
You could use 1/2 c. of each sorghum and garbanzo too, but I would begin
with the garbanzo.
1. Here is my solution :) I am retired and discovered that the Base
Commissary here in Charleston, SC or anywhere for that matter, sells Van's
g/f waffles for 2.19. You can toast these in a toaster oven till slightly
brown and they are great for sandwiches or hamburgers. I talked Wal-Mart
into carrying these waffles and they sold fro 1.74. Then they quit carrying
any Van's waffles.
2. Not taller but wanted to make a suggestion that I found here that has
pleased me so much. Forget about trying to make bread that looks like the
bread you were used to and make hamburger buns instead. They do not look
like the hamburger buns sold in stores but they are a nice size and do not
fall apart. I began by using tuna fish and bonita cans but finally found
something the right size to make them in. Most of the bread recipes take
about 20 minutes to bake when made as hamburger buns. When cool I
cut into top and bottom slices and freeze in Ziplock bags. When ready to
use they take 25-35 seconds to microwave and taste just out of the oven
fresh.
3. If you think it is the lack of gluten try one of the Gluten Replacers.
Just search the web for
"gluten replacer"
(include the quotes) and find a brand you know and can have locally.
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