Baking Bread

[mary beth galvin]

Can anyone who bakes GF bread tell me how I can get my bread to NOT sink in the middle when I take it out of the oven ? I have been using Bette Hagman's recipe for Featherlight Bread and it is delicious; however, it keeps falling as soon as I remove it from the heat. Any advice would be helpful Thank you very much. Mary Beth from NJ

[aklap]

Hi Mary Beth,

Welcome to the board

OMG!! We've been having the same problems LOL!! My wife is a really good baker but this has her a bit stumped. I really need to ask around. Once place I saw that if you dough is too wet, the steam cause the bread to raise up, but then come crashing down.
_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[Jeanninea]

I have not made bread yet. But I think I would try using smaller pans. We have some of those mini bread pans. If it tasted good & did not sink in the middle you could just cut a slice crosswise/lengthwise.

[aklap]

Jeannine,

I've been meaning to post to this...thanks for bringing it up again!

The concensus seems to be a bit more baking time...It's not getting done in the middle. Peg makes small mini loaves, they turn out great. The larger (normal sized loaves) will sink.

Get an oven therm. and check the temp. We found out ours is a bit lower than it says it is.
_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[nowakb]

Also, as Al mentioned earlier, it is definately caused when there is too much liquid in the bread. I've been futzing around with some of Bette Hagman's recipes lately and the last 2 loaves that I've made had too much liquid and the middles sank way down. The first one sank quite a bit, but was still ok for a few days. The one I made 2 days ago I had to throw out because when I cut it, you could actually still see that the bread was wet, although it looked completely baked (i.e., it didn't look like batter). The bread that's in the machine right now hopefully will turn out ok, the batterlooked much drier than the last 2!

Good luck baking everyone! I love making my own bread, although it does take up some time that I never had to spend on baking before!

Happy Memorial Day!

Becky

[i'm not registered yet!]

sorry bout not registering yet but was just reading here and had a quick question... our daughter was diagnosed a little over a year ago and thankfully has been doing ok. we have been making bread in a bread machine using bob's red mill GF and have noticed a similar problem. the bread cooks ok but in the cooling process, it shrinks in from all sides. it still tastes good and the texture is good, it just sinks in a good inch or more from all sides. we've tried taking it out just after it's done, leaving it in the little cooking pan til it cools, and leaving it in the machine until it cools but with no difference in the results. any ideas? thank you!