Gluten free vegan loaf of bread - what did I do wrong?
I feel really, really defeated right now. Basically, I have allergy to dairy, eggs and gluten. The last few times I made this recipe :
3 cups basic flour blend (1 cup sorghum flour, 1 cup soya flour, 1/2 cup potatoe starch, 1/3 cup tapioca starch)
2 ¼ tsp xanthan gum (you can use 2 1/4 tsp ground chia instead*)
½ tsp baking soda
1 tbsp palm sugar
1 packet dry instant yeast(2 1/4 tsp)
3 tbsp ground chia mixed with ¾ cup filtered water
1 ¼ cup warm water
¼ cup sunflower oil OR coconut oil
1 tsp apple cider vinegar
1 ¼ tsp sea salt
The bread rose beautifully in my oven like real gluten bread ! I was so happy thinking I succeeded finally lastnight. I let it rise in my oven (I was baking some chicken and turned it off for may 20 min or so until i put in my loaf to rise) I covered it with plastic shower cap. When it came time to remove it for baking, the plastic literally was stuck on the batter. Maybe about 1/4 cup of the batter came off. I looked at the loaf though and noticed huge air bubbles, which is I guess a good think, right? I let it rise for 1 hour. I baked it for 55 minutes. It was nice and brown but when I cut into it later, it was gummy and uncooked inside!! Did I let it rise for too long? Did I let it rise in a temperate that was too warm? What should I do differently? I am almost close to just giving up bread completely. I followed the measurements exactly as above. I am here in hopes someone can give me some advice or thoughts as to what happened. I mean, It did rise so nicely so that's a start, right?