• Registered: 2011-02-20
  • Posts: 1

Topic: gluten free flour

wonder if any person can help, having big problems getting my gluten free bread to rise.
have tried several different yeasts plus xantham gum, running out of ideas, i should say that i am using a bread maker but have tried it in the oven as well without success. the flour i am using is gluten free bread flour 16kg bags which i purchased from doves.thanks for your help

  • Registered: 2011-05-03
  • Posts: 2

Re: gluten free flour

hey, I used to have issues with mine, used all methods under the sun, but found that the prooving was the essensial part. I have an oven that has the grill part directly about so I put the oven on very low and put the bread in the grill part, that was its warm enough to proove and no draughts. I find it can rise 3times bigger sometimes! So maybe if you have an oven similar, do this method, or find somewhere that is nice and warm and no draughts?

I haven't mastered buns yet, so all this is making a simple white loaf in a 2kg loaf time.

Hope this helps!!

Nikki x

  • Eamon
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  • Registered: 2011-09-23
  • Posts: 1

Re: gluten free flour

I have been experimenting with gluten free flour over the past week and it has been an experience, I bake often but this is the first time I have tried using gluten free flour, it tends to turn bread making on its head. Can anyone tell me if there is a slow acting yeast on the market which will kick in once the normal dried yeast has exhausted it fermenting potential.
After several attempts at making Bagels and being disappointed at the overall volume, unlike wheat breads once the yeast has exhausted the materials in the dough  the fermentation seem to come to a halt hence wondering if there is a slower acting yeast that can be put with the normal yeast to give aq longer fermentation period

  • Coll
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  • Registered: 2012-04-02
  • Posts: 1

Re: gluten free flour

Odd though it seems, gelatine really helps!
I have a fantastic book called 'The gluten free gourmet bakes bread' by Bette Hagman.
I have tried a lot of her recipes, substituting Dove's flour for her mixes usually. Fun to experiment!
I never used the gelatine as she suggested, until I read that it is used as a raising and lightening agent. And it works!