Trouble-shooting for Gluten Free Bread

[cecilia]

Dear forum friends.  As you know, a lot is expected of Thermomix consultants and one feels pressure to respond to calls for help asap.  Thank goodness for this community!  I am just about to search and study up here on the forum to answer a question for a friend, but in the meantime, here is the question:

I made the Gluten free bread and it looked really good while it was cooking, but when I got up this morning it has gone a bit flat. Do you know what I have done wrong? Any help will be greatly appreciated.

 

[Meagan]

Is it the cyndi O'meara bread recipe? I find that it needs to be cooked for longer than the time stated in my oven. I have never had it sink after coming out of the oven but I have had it undercooked in the middle.

[cookie1]

Was it over risen?

[cecilia]

I am not quite sure I understand over-rising, Cookie.  Sorry for my lack of experience with the terminology and details of breadmaking process - is that when yeast mixture is allowed to prove too long and then doesn't do anything in the oven because it has basically already been there, done that and not been able to do its thing?

Thank you both for your responses.

[achookwoman]

I have just copied a GF bread recipe from Dan Lepard's book for a friend.  He states in the intro that GF bread has no 'oven bounce'.   That is that bit extra that bread usually rises in the oven.  The recipe is also on the internet.  He also states that his loaf takes 50 mins to bake., in a hot oven.   This is a long time for a loaf made with about 400g of 'Flour'.  I have never made a GF loaf,  so can't talk from my own experience.

[cecilia]

Thanks so much, Chookie.  You do have a great deal of other breadmaking experience, though.  Thanks for sharing.  It will help. 

[faffa_70]

If it is Cyndi's recipe I find that you have to wait until it reaches the top of the tin before you cook it - this is generally MUCH longer than the time it states to wait before cooking!!


I cook this in my normal small bread tin

[cecilia]

Thank you so much, faffa.  You are very clever to work out a thing like that.  I salute you.  Maybe I've had beginner's luck but I've just made it and people love it.  Before a public event like cooking class, if I'm chosen to cook it, I make two loaves and select the better looking one for the audience and keep the other for demos or GF friends.  People don't so much focus on what is looks like, but what it tastes like.