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GF bread machine bread not rising

betherevr's picture
betherevr

GF bread machine bread not rising

Hello, I am trying to make GF bread in a new bread machine. I used mostly GF all purpose flour with a little almond flour and as per the instructions, maize flour or masa flour, Swerve sugar substitute. I used Red Star from a jar but tested it first. This is my second attempt. The first loaf was with all GF all purpose, masa and a sugar substitute called Swerve. They both came out not risen and raw looking inside.

Can you help?

Thank you!!

 

Abe's picture
Abe (not verified)

Bread machine that has a specific setting for gluten free and are you following a recipe that came with the machine?

betherevr's picture
betherevr

Yes and yes.

Abe's picture
Abe (not verified)

Ok and ok

gerhard's picture
gerhard

most gluten free breads contain gums of some sort to hold the gas bubbles from the fermentation?

clazar123's picture
clazar123

GF baking is a little tricky and most bread machines are not well equipped to handle the differences-even if they say they can do GF. Is the bread machine adjustable-can you determine how long the mixing time,rising time and proofing time lasts? Those are the key elements you need to adjust.

Also, as mentioned by another person, GF bread needs a structural element to trap the bubbles and support the crumb-usually a gum of some kind. Xanthan gum,psyllium, guar gum and also a protein like milk protein in some form,peanut flour, egg white.

Another factor is judging when the fermentation/proof is done and there is usually only 1 fermentation/proof cycle for GF. Typical wheat bread has a mix/bulk fermentation/shape/proof (final rise) and bake. GF has a mix/pour into pan/bulk fermentation/bake. Catch the difference?  Most bread machines are designed for wheat and have separate bulk fermentation and proof cycles with a "mix" (shape) in between. So after the bulk fermentation most bread machines will mix the dough again to "knock it down"(a no-no in most GF loaves) and have a final proof/rise before baking. That makes the GF loaf very dense and moist.

Most GF breads start life as more of a batter than a kneadable dough. The bubbles form and rise but unless they are trapped (gel formation from gums/proteins) and not allowed to escape (bake before too many bubbles rise and escape) then the crumb will be dense and moist. It behaves more like a high percentage rye than a wheat bread.

So check your bread machine settings and time for experimentation.

 

betherevr's picture
betherevr

Okay, thank you. There is a specific setting with the recipe for gluten free. I could sacrifice another batch of ingredients to check times but do you think I should try putting some xanthan gum in or guar? Thank you, Ann

gerhard's picture
gerhard

rather than add random amounts and types of gum. Gluten free bread has come a long way in the last 20 years, I remember trying a gluten free toast back in the day and it was kind of like eating compressed sawdust today they are pretty good though I am happy to be able to eat gluten.

betherevr's picture
betherevr

Thank you.

clazar123's picture
clazar123

What is the actual recipe?Since it came with the machine, they may have a support line/site or blog.

And what make/model of bread machine is it? How does it say it handles GF?

For your reading pleasure, try THIS site. She is a great baker!

And THIS LINK has other links you may enjoy.

GF baking is not like wheat based baking. There are other concepts to learn for success.

gerhard's picture
gerhard

is the sugar in the recipe to feed the yeast and the sugar replacement not feeding the yeast so the yeast isn’t acting as expected by the recipe. Substitution of functional ingredients can have unexpected results. Just a thought.

clazar123's picture
clazar123

GF flour usually has plenty of carbs so even without sugar, the yeast still has food to eat.If you look closely in the upper left corner, it looks like there are bubbles in the crumb, indicating yeast activity. However, there is no structure that can trap those bubbles and most of the gas has escaped. Way overproofed but GF doesn't need much proof time to start. It behaves very much like 100% rye. Once the bubbles reach the surface, it is probably done proofing.

Good thought about the sugar if this was keto,though. No carbs in keto dough at all or very little.

betherevr's picture
betherevr

Thank you all for your help. I tried a recipe from online and it worked with these substitutions to the manuals recipe. I did add some xanthan gum and used regular sugar instead of the Swerve. I still used the King Arthur's flour. The bread rose nicely and has a nice crumb. It is also easy to cut. Here is a link to the recipe. Thanks again!

https://www.mamaknowsglutenfree.com/homemade-gluten-free-bread/