Hamburger buns or Loaf Bread

[mrsppmrxky]

BREAD WINNER ****(MrsP)
Mix dry ingredients in large bowl:
2 cups gf blend (6/2/1 rice/potato starch/tapioca)
1/2 cup potato starch
1/2 cup tapioca flour
1/2 cup quinoa flour
1/4 cup sugar
1 Tbls. xanthan gum
1 1/2 tsp salt
1/2 cup dry milk
1 Tbs dry yeast
1 tsp unflavored gelatin
Melt 2 Tbls butter or margarine into 1 1/4 cups water...to 130 degrees.

Add water mixture to dry ingredients and mix.

Add 1 tsp rice vinegar.

Add 4 eggs, one at a time, and beat between each. (room temp eggs..warming in hot water works)

Beat for 4 full minutes on high speed with the paddle blade of the mixer. Dough should not be too stiff...its hard to describe texture. It will make about 10 hamburger buns. (I bought 5 inch Anchor Hocking glass straight sided bowls at WalMart $4.97 for 3 that came with plastice lids.) Grease the bowls. Make sure that you cover the dough with tin foil for the rising time and the entire baking time.

Raise in warmed oven that was preheated to 200 (and turned off) for one hour. Leave pans in oven, and turn oven on to 375 and bake:
30 minutes for buns

(This dough is what I use to make 2 loaves of bread..........I plan on trying to cover it with another loaf pan and then securing the pan with tin foil over the pan for the entire 1 hour of rising and the 40 minutes of baking to see if this eliminates the 'falling' that many of the loaf breads seem to do.) I can't guarantee that it will work because I haven't tried it, but I do know that my hamburger buns did not fall by adjusting the water to 1 1/4 cups and covering the entire time.

You can take 1/2 of the dough mix and add 1/2 cup of raisins, 1/2 cup additional sugar, and about 1 1/2 tsps of cinnamon and make a delicious loaf of cinnamon raisin bread. (my daughter made bagels with the cinnamon dough. I haven't tried that yet.) If you do decide to bake loaves, they bake for 40 minutes.
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[rlwilson99]

Did the covering stop the "falling". I don't know wth is going on but all my rolls and bread FALL!

They come out of the oven beautiful. Then go flat as a pancake as soon as they come out!
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Beck

[mrsppmrxky]

I read somewhere on the net that either they rise too fast, overrise, or too much liquid.

Depending on your location, you might want to play with the liquid a little bit. Make sure that the area that you are rising the dough is not too hot, or it will rise too fast.

I have found that if I bake it for a little longer, the falling stops. Depending on the weather, I may not put in 1/4 cup liquid. (If it is raining, is when I have more problems than usual)

The covering prevents the buns from browning too much. Hope this helps!
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[rlwilson99]

Thanks MrsP. I haven't made this darn things since. When they turn out, they are wonderful, but the last few batches I've made haven't turned out. I am going to assume because I rise them in a 200 degree oven?

I don't have any "warm" areas in my house, so if I oven rise them, what is a good temp to do it at?
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Beck

[mrsppmrxky]

If you have an oven light, you can warm the oven with it. Turn the light on as you just go into the kitchen to start putting the ingredients together. I leave the light on while they are rising.

If you don't have an oven light, turn the oven on to the lowest setting about 170 F just until the oven gets warm when you go into the kitchen and cut it off.

When I do the rising the last description, I check it at 20 minutes. If it isn't quite right, I check it 5 minutes later and usually that is a good time frame.

You might want to try cutting back on the liquid by 1/4 cup. If it is too dry, you can add it in.
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[liltnana430]

I leave my oven light on when making anything with yeast and I keep in on during rising too
Some times I will turn the oven when its too cold outside.

I grew up making home made bread with the same rules, though with GF flours I do notice it takes longer for it to rise.....but oh so worth it, when it turns out

Which because of some of the recent recipes found here....I almost and I mean almost ready to 'try" to make Sourdough bread very soon

Any tips on a good starter?

take care,
Ann
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Today not possible, tomorrow possible

[rlwilson99]

OK! I'll try that oven light thing instead. The last batch I made, litterally was doughy and when it feel, it went from an 8-10 loaf to litterally no more than an inch thick. The rolls went from 5 or so inches down to about a 1/2 inch

So .. I'll try it.
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Beck

[mrsppmrxky]

[rlwilson99]

Oh. well. that could be my problem then, huh?


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Beck

[mrsppmrxky]

Hey, don't be ! It is a learning curve and I have had myown set of in learning to make bread and lots of other stuff.

You will get it going and have success as you learn to feel the dough and how it should be.

Those deflated loaves make wonderful bread crumbs or croutons! (For a while there, I had an overload of bread crumbs!)
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[rlwilson99]

I have a huge bag of bread crumbs. And I use em too! I need to get to baking. I have bought a couple loafs of bread and the stuff just isn't good!!!

LOL. I need to be able to place an order! Know any bakeries that bake fresh, CFGF, freeze and ship?


BTW. Patience is not one of my strong points, so it is not easy for me to cook or bake.
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Beck