Converting traditional gluten recipes to gluten free can be tricky at first. Some experimentation will be needed in order to make the perfect loaf of bread. Here are some common problems that can occur when making bread.
This may be caused by too much yeast, sugar or flour and not enough salt. Try reducing the yeast by 1/4 tsp, reduce sugar by 1 tsp, reduce flour by 2 Tbs and increase salt by 1/4 tsp.
Top & Sides Caved In
This may be caused by too much liquid or yeast. Try reducing the liquid by 1 Tbs and reduce the yeast by 1/4 tsp.
Center of Loaf Not Baked Through
This may be caused by too much liquid or not enough kneading of the dough. Try reducing the liquid by 1 Tbs and kneading the dough thoroughly before baking.
Crust Too Thick
This may be caused by baking the bread too long. Try baking the bread for a shorter amount of time. Be sure to note; gluten free bread will be thicker since it is made with wheat, which makes break rise high and moist.
This may be caused by using old yeast, too hot of liquid, too much salt added or accidentally omitting the yeast, sugar or other sweetener. Try checking the expiration date of the yeast, use lukewarm water and add a small well in the middle of the dry ingredients for yeast to protect it from liquids.
Bread Open and Holey Texture
This may be caused by accidentally omitting salt, using too much yeast or adding too much liquid. Try reducing the amount of yeast by 1/4 tsp and reducing the liquid by 1 Tbs.
Bread has Heavy Texture
This may be caused by using too much flour, not enough yeast and not enough sugar. Try reducing the amount of flour by 2 Tbs, add a 1/4 tsp yeast and add 1 tsp sugar.
The measurements for bread must be level, since every measurement can affect the outcomes of the bread.
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