I've used this recipe for @ 3 months and it has worked fine. Stays in the baking pan. 2nd rise is almost same height as 1st rise and make a decent sandwhich size loaf. Last time I increase the yeast to 1-1/4 teaspoons and 2nd rise collapsed well below 1st rise level and made a very short loaf in terms of height.
This morning I went back to the original recipe I had success with and it collapsed on me again. No extra yeast this time.
Appreciate any help. Brian
Dry ingredients:
1-1/4 cups brown rice flour
1 cup buckwheat flour
1 cup tapioca starch flour
1 teaspoons of xantham gum
Wet ingredients:
2 large egg whites (6 tablespoons of egg whites only)
1 teaspoon salt
3 tablespoons of brown sugar
1 teaspoons of apple cider vinegar
¾ cup almond milk
¾ cups of water
Then you are overdoing the proof. Go easy on how much it rises before baking. Also, this is a gluten free bread. No need for two rises. Mix, allow to rise but don't overdo it and then bake.
I can adjust the cycle to one rise, but not sure how I control how much it rises the 1st time? Less yeast, less/more water, less /more xantham gum ...
Thanks.
Brian
A dough only cycle, leave to rise then a bake only cycle?
I should have these on the machine, thanks I'll try it. Brian