Terrible GF Aftertaste when baking with Yeast
Hi everyone!
I saw a post here a few years back about a terrible acrid aftertaste when making yeasted GF bakes. Wanted to see if anyone's discerned the culprit of this taste/how to counteract it.
I've been experiencing this problem whenever I bake with Yeast and GF flours.
This has happened no matter what flours I use (store brand mixes such as Better Batter and Cup4Cup, homemade mixes, using xantham gum as the binder, using psyllium husk flour as the binder). At this point, I've done so many variations w/ flour combos, I'm confident this isn't an issue with rancid flour.
Whenever I bake without yeast, I don't experience this issue - so assuming it's some sort of weird interaction. For reference i typically use SAF instant yeast, but have also experience this issue with Red Star Active Dry
Any advice is appreciated!
Edit: Adding an update up here as well
I repeated the cinnamon bun [1] recipe I mentioned in some of the other comments for control with the intention of only adjusting the amount of yeast. Only thing I changed was halving the yeast (SAF Instant) from 1 tbsp to 1/2 Tbsp (using volume measurements). I treated it the same as i have before (activating it in warm milk with honey).
I also ensured my flours were not rancid - they all smelled fresh.
Overall a great improvement. I still had the smallest hint of that bitter aftertaste in more of the center of the buns (where it was softer), but it tasted so much better. For my next batch, will experiment to reducing the yeast to 1 tsp, and hopefully that will completely eliminate that flavor!