Help understanding what I am doing wrong?

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MChang on 17 Aug 2025 at 09:27

Use KBS Model MDF-011

Recipe

Dry ingredients

1 cup brown rice flour

1 cup buckwheat flour

1cup tapioca starch

1 tsp xantham gum

Wet ingredients

2 egg whites

1 tsp salt

3 tbls brown sugar

2 tsp apple vinegar

4 tbls butter

1 cup almond milk

1/2 cup water

1 tsp yeast

My problem is I tried using 3-1/2 cups dry ingredients, but it overflowed the baking pan during rising.  I cut dry to 3-1/4 and everything proportionally with it.  Still over flowed the pan.

This morning I use 3 cups dry ingredients as listed above.  Overflowed the pan and the actual size of the load was about 1/2 the pan, but the overflow was 1/2 thick and @ 2" tall inside the pan above the height of the loaf.

I'm confused.

Appreciate any help.

Brian

 

 

Still resent Trudeau Sr. for foisting metric on us and I resisted for decades, but grams are easy to learn.  The point is weighing is simpler and more accurate than volume measuring. Once you have a scale, you just set it to grams and you're off to the races. You soon get to know how many grams are in a cup, or three,  of flour, although the only time you'd need to know that is when you're converting a recipe. Nowadays, AI can do that for you. You're not too old for AI, I hope. 😉

Heck, I was a dozen years older than that when I switched over to using grams for baking bread. And an American, too (US variant) - who are known to be resistant to other units. Aside from simply using the "gram" scale setting, as Moe mentioned, I learned that with just a few conversions to remember, I could keep on top of the numbers in the sense of relating the grams to the old units.
 

  1. A cup of flour is about 125g.  You can find this out because flours are marked with the weight of 1/4 cup, and they are almost always in the range of 30 - 33g per 1/4 cup. That's 120 - 132g/cup. You won't go wrong with thinking 125g or even just using 120g like I do.
  2. A pound is about 450g (little larger at 454g, really, but 450g is close enough to grasp the magnitude; you could even think 500g and it wouldn't be far off).
  3. An ounce is about 30g (really, 28.3, but again 30g is usually close enough).

Oh, yes, and a ml (milli-liter) of water weighs 1g, and a liter (or litre) is very close to a US quart.

Day to day, 30g/ounce and 120g/cup of flour are the ones I use all the time when converting recipes. For example, I used to make most of my loaves with 10z of flour; now I use 300g - close enough, and much easier for mental arithmetic.

TomP

I started out using 3-1/2 cups of dry ingredients.  As I lowered this amount I got the almond milk water ratio off some.  This morning I made another loaf using 3 cups dry ingredients same as before, but adjusted the almond milk water ratio.  Stayed within the pan.  A little dry, but it stayed in the pan.  Now, after 1st rise then 2nd kneed and final rise it leaves residue on the inside of the baking pan.  See pic.  Any suggestions on how to stop this?  If my mix is slightly more wet would this help?

Thanks.

Brian

 

Cups is not the end of the world as long as you know how to adjust by feel. However a bread machine will be less forgiving. Either you have it right from the start or it won't work. 

Have you seen this gluten free recipe?