Gluten Free Bread Problems
My sister landed into the house a few days back and handed me two bags of Doves Gluten Free Bread with the request that I bake a gluten free loaf for someone she knows. No warning!
Anyway the flour came from Doves Farm so I decided I’d use their RECIPE [1]. To say it was a disaster would be an understatement. It stuck to the sides and bottom of the loaf tin even though I had oiled the sides with butter and sprinkled with flour. I had another go, same problem!
I tried again this time using a RECIPE [2] from the BBC Goof Food site. This proved reasonably successful except there was a large crack running along the top of the loaf. It’s basically a thick batter put straight into the tin, which you really can’t work (can you?) and only given one rise. I can’t figure out where to go. Any ideas?
At the moment my though is that I had the temperature to high. I think, but can’t be sure, that I baked at 180c but should have baked at 160 c. I have one of those CircoTherm ovens.
Your suggestions and a basic tried and tested recipe would certainly be appreciated
Kevin