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From:
Kevin & Pat Little <[log in to unmask]>
Date:
Sat, 15 Jul 2000 17:13:33 -0400
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<<Disclaimer: Verify this information before applying it to your situation.>>

Hi to all,
Thanks for all your help with the following bread question..............


"I have made the gf yeast free sandwich bread from Bette Hagman's book
called "The Gluten Free Gourmet Bakes Bread", page 132)...I had to
change the recipe a little to make it safe for my family....we have more
than just gluten, dairy, and yeast intolerances).  I have made this
bread 3 or 4 times now.  One of those times, it came out
PERFECT........the whole family liked it (even my son that has very
little food intolerances).  I made it the same way each time, but
(except for the one perfect loaf) it keeps shrinking as soon as I take
it out of the oven.....it shrinks up smaller than the original batter
size and tastes disgusting (prior to the shrinkage, it raises up to be
double in size).  The one that came out perfect, even had the tiny bread
holes in it.  The bad ones look like a solid piece of cheese.  Does
anyone have any ideas as to what I am inconsistently doing wrong??  What
makes it shrink or fall after I take it out.............."

What follows are your replies.  I have tried making the bread once since
getting some suggestions from the list and it came out better, but I
still need to work on it.  This time I decreased the water by 1/4 cup
and increased the cooking time by 5 minutes.  It still doubled in size,
but it didn't shrink 1/2 as bad as it has in the past..........thanks
again.  If I play around with it some more and it comes out PERFECT,
I'll write to the list and let you know what I changed to get this
PERFECT loaf.

Pat in USA

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

It sometimes happens to me too though the bread is still good
nonetheless.  I think the raison is the air humidity and temperature.  I
have read somewhere it is better not let the bread rise too high.
Sometimes it takes less minutes to rise depending of the temperature.
Check this out.

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

My sister makes most of the breads for us, but I do know when it shrinks
it is not done enough or has too much water in it..  Our breads do the
best when they are very brown.  Virginia uses metal 8 1/2 x 4 1/2 x 2
1/2 inch bread pans.  They are just a little smaller than regular bread
pans and are the size Bette recommends.  For a while she made four
loaves from one recipe but now makes three loaves at a time.  (We have
the problems caused by altitude, too.)  I believe that the non-yeast
breads are a little harder to control than yeast breads.  You might try
smaller pans, less water, and bake just a little longer.  My sister has
made hundreds of loaves of bread; the first were not as beautiful as the
ones she makes now; it takes a lot of practice.  Maybe some of the
substitutions are also causing problems.  Good luck with your breads.
Don't give up.  One time we ate crumbs from the floor of the oven
because the bread had boiled over.  Now our bread looks and I'm certain
tastes better than my brother-in-law's bread; therefore, don't give up.

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

I have a lot of trouble with Bette recipes; I wish she would do fewer of
them, but test them more thoroughly.

The bread that I make and eat every day is based on the Almond-Rice
Flour Bread in the excellent little book by Jacueline Mallorca called
The Wheat-Free Kitchen.  I have made some changes in the recipe so that
I can mix all of the dry ingredients together in advance--I do enough
for 20 loaves.

Then it is very easy to add the wet ingredients when it is time to bake;
they are mixed in a bowl so clean up is easy.  Wet ingredients are eggs,
yogurt, vegetable oil, a little honey, and water.  There is no yeast in
this recipe.

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

Sometimes Bette's breads take a bit less liquid than she calls for.
Also, depending on your altitude, you might need to adjust the
temperature a bit, such as lowering the temperature and extending the
baking time.  I know that too much liquid in the bread will cause it to
rise extremely high, as you mentioned, and then sink.  I have had this
happen, and the sides begin to draw in.  I am at 4000 feet altitude.
Also, be sure to time your beating time.  Are you using a heavy duty
stand mixer?  I also normally use two pans to her one, because things
tend to rise higher at high altitudes.

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

I have been making BH Oregon bread (with yeast) and once had the same
results you described.  I think I took it out too soon.  If it had baked
a little longer, I think it wouldnt have happened.  the recipe I use has
you bake at 400 and cover with foil after 10 minutes.  So, it looks done
by the dark brown crust earlier than it really is.  I was in a hurry and
took mine out too soon, and when I came home, it had shrunk down, like
you described as cheese.

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

I questioned whether you were using Xanthan gum, because if all the
other ingredients are fresh and have not gone "flat" in the store
cupboard, Xanthan gum is supposed to keep the bread "risen" once it has
risen, as it is a sticky binding ingredient.  Here in Durban, South
Africa, where I live, the hot humid weather in Summer spoils a lot of
store cupboard ingredients like baking soda and baking powder very
quickly.  I find I have to buy the smallest pack of each so that I use
them up very quickly, otherwise they are not at their best for recipe.


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