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Subject:
From:
Susan Carmack <[log in to unmask]>
Date:
Sat, 6 Oct 2001 10:10:05 -0700
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<<Disclaimer: Verify this information before applying it to your situation.>>

Hello everyone,

Thank you all for the wonderful replies I received for my question about
all the holes appearing in my bread!

I will apply all of the suggestions when I make my next batch of bread.

Here they are:

I am gluten free 6 years now. I had same problem, when I started, so I gave
it up completely. At first is tough, but once you get use to it, you are
free from that "addiction to bread". No bread, crackers, pizza and other
stuff. Replace it with veggies, fruits (fresh and dry), nuts and lots of
other stuff. That way is easy to eat outside of home and travel. No more
accidents and contamination.

Trust me Susan! Is easy to be on GF diet once you get use to it.

********************

sounds like it has been over beaten and/or your oven is uneven....does it
just happen with this recipe?

********************

Perhaps you are letting it rise/sit too long (if it is yeast bread)?

********************

Dear Susan, We have this problem in the bread-maker if there's a little
too much water. It's so critical, that we now weigh the water for
accuracy. Of course we're probably using different flour to you. We
find that as little as 5 ml(grams)/a fifth of an ounce can have a
significant effect on the consistency of a loaf in our small bread-maker
(we had to buy a second when I couldn't get a spare pan for the first
one. We now use this second one in the caravan).

********************

Send me the recipe, I never get large bubbles!

A few possibilities, with the recipe I could be
a little more helpful.

If you are proofing the yeast in a sugared water mixture,
try proofing for less time.

Add a little salt to slow the yeast slightly.

More oil/shortening, less water.

********************

Are you letting all the ingredients warm to room temperature before you
start? That seems to help.

********************

I've always had trouble with yeast recipes, too.

How about making some quick breads and muffins - i.e., baking
powder breads? Zucchini bread, a quick bread with grated cheddar
and onions in it, an orange nut breakfast bread?

My husband and I are going to try just that in the next few weeks.

********************

The holes are caused by too much air being stirred into the bread. If you
are mixing the bread by hand, try to use less of a 'whipping' motion and
don't stir any longer than necessary to mix the ingredients. If mixing with
a mixer, start with a slow speed and gradually increase to moderate speed,
again being careful to stop when ingredients are mixed. Finally, when you
have filled the pan, hold the pan in one hand and 'spank' the bottom of the
pan with the other (use a flat-handed motion like spanking). This will help
settle the dough and force out some of the excess air. I used to watch my
mom do this with cake and pancake batters and it really works! (I also got
to experience being spanked myself on more than one occasion.)

**********************

unless a recipe is designed for a food processor, it may not come out
properly. It tears the batter rather than beating. to test your
oven...take 5 edeintal cups filled with equal amts of water and place in
the 4 corners of your oven and one in the middle....set oven to a
temp.whatever...wait a half hour and then check temp with a
thermometer...candy works best...check various temps and both shelves
and see what you get.

Altho I suspect your problem is overbeating, I'm sure your oven is off,
too..all of them are.

********************

I find that if I increase the amount of xanthan gum I get larger holes.
Maybe you're using too much?

********************

you must be a saint


Thank you all again very much!

Susan

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