No luck making Cyndi's bread

[Lucyluu]

I've heard that gluten free bread doesn't rise as much as regular bread but in the past two days I have attempted to make Cyndi's bread from the gluten free cook book and on both attempts the bread has turned out like a brick. Heavy and solid.
I don't know what's going on. The water is warm the eggs and yeast are at room temperature, the yeast is not old I just don't understand it. Has anyone else had this problem or is it just me? I don't think it's my oven as I can make regular bread without a hitch.
Any help much appreciated.
Lucyluu

[achookwoman]

LL,  maybe you should try another recipe.   I haven't made this one so can't comment. 

[judydawn]

Lucyluu, have you read the reviews of this recipe.  Everyone seems so positive about that recipe - maybe you can pick up some clues from the reviews.

[Rara1]

Hi lucyluu
I make this bread for our cooking classes every 6 weeks.
I made a loaf tonight for my nephew.
I let the dough rise for about 1-2 hours inside a large bread tin under my range hood light.
I cook it for about 30-35 minutes (this will depend on your oven though).
It rises high and the bread is "light" for gluten free bread.
Good luck.

Rara

[meganjane]

I had success with this bread too.

Does Cyndi live in Queensland? Just wondering, because she says to let the bread rise for half an hour or so and I find it takes about 2 hours when it's cold.

It needs to be covered so it doesn't dry out on top, that will prevent it from rising. After it has risen, be very, very careful when you move the tin as it will collapse if put down on the bench heavily. (ask me how I know....)

[Lucyluu]

Thanks everyone for the help. Will try one more time today, might have a lot to do with the rising time. The book says 15 minutes, though I did leave it for 40 the second time I made it. We'll see what happens and let you know.
Thanks again for the tips.

[Amy :-)]

Hi LL

This probably wont be much help to you, but I know from experience that some people just dont have the knack for bread making. I can whip up awesome brownies, cakes, bikkies or slices, but I have never in my life made a successful loaf of bread, except when I put everything in my bread maker and leave it to do the work
I heard somewhere that cooking with yeast is a very fine art, and some people just never master it. I have resigned myself to the fact that I'm one of those people, but I make up for it with skills in other areas of cooking

Good luck with your bread today though. The first couple of times may just have been practice runs

[Lisel]

Amy, I thought I was one of those people too, even my 1st loaf in thermie was pretty bad, then I bought good bakers flour, new yeast and followed the video instructions on the lighthouse flour website exactly and made fabulous bread!

Lucyluu the difference in rising time others have had success with seems significant, and the 15 minutes doesn't sound enough.

[cookie1]

Amy try a couple of bread recipes using your thermomix.
This is a good recipe to start with.

[achookwoman]

Amy,  one of the great joys of the TMX is the ease with which you can make bread.  Please persist with one recipe and you will succeed.  Many Forum members had not made bread before they got their TMX,  but Isi posted an easy fab.  recipe and many had a go and were successful.  Try Isi's recipe or  my No Fuss recipe and we will walk you through it.  Ask ? about anything you don't understand and the good people here will help. If you can bake all these other things you will certainly be able to make bread.

LL,  I think,  like others,  you may need to let this bread prove (rise) a lot longer in a warm place.  Between 20/25 o C is the ideal temp.

[Amy :-)]

Okay ladies, you've talked me into it We are having soup for lunch tomorrow so I will try the no-fuss rolls. I'll let you know how I go. Or if you never hear from me again its because I did something wrong with the yeast and it ate me

[judydawn]

If they turn out well Amy (no reason why they shouldn't) you will be besides yourself with joy and you will then want to try lots of different recipes.  Good luck with your first attempt.

[meganjane]

There's a really good gluten free bread recipe on the recipe community forum: Gluten Free Rice Bread

I've made it and it's lovely. I did sub out the psyllium husks for 2 tsp xanthan gun and it worked fine.

[faffa_70]

I had success with this bread too.

Does Cyndi live in Queensland? Just wondering, because she says to let the bread rise for half an hour or so and I find it takes about 2 hours when it's cold.

It needs to be covered so it doesn't dry out on top, that will prevent it from rising. After it has risen, be very, very careful when you move the tin as it will collapse if put down on the bench heavily. (ask me how I know....)

You are spot on with everything MJ!! I make this often and also have great success with it. You DO need to ignore the rising time and allow it to come to the top of the tin before baking and yes place it VERY carefully into the oven lol.

I also make this now in a 500g bread tin 

[Lucyluu]

     Well all I can say is thanks everyone for your help and suggestions. I made the original bread from the Gluten Free cookbook and not having made it before thought I should follow the recipe. I did that twice and ended up with two bricks.
Judydawn suggested I check the forum for reviews to see how everyone else had done. Well I did read some and was a bit miffed as to what went wrong with mine, but then I realized most of you had got your recipe from Cindy's book and not what seems to be the abbreiviated version of her recipe in the gluten free cookbook.
      So I searched the forum for a more detailed version and found one from ILoveBimby back in 2010. So I followed that closely and ended up with one and a half loaves of bread. As the loaf tin I have seemed to be a little too small for my mixture I only put 2/3 in that and then another third into a smaller tin. The dough rose and rose and rose, in the end I had to put it into the oven before the end of the proving time as I was going to have dough coming out of the tins. It took 40 mins to cook and was very nice indeed but I'm thinking I need to get a larger loaf tin if I make it again.
Once again thanks to everyone for your help and from now on I'll check the forum for hints after I've read the book.
Lucyluu
Ps Anyone need a couple of bricks?