Seasoned Advice Asked by TheMeaningfulEngineer on December 21, 2020
I’ve noticed that the gluten free bread I make in the breadmaker does reach the size of the gluten one but later ends up collapsing into itself later.
I’ve tried to make this recording of the process which seems to show some specific points in the process:
There seems to be a general consensus about "gluten-free bread not raising as good as wheat bread because it doesn’t have the gluten to keep the structure together". However the video I made seems to show that the gluten-free bread does seem to be able to set up the initial structure but fails to maintain it during baking.
Recipe:
I’m hoping to see if this the actual behavior of gluten-free bread when people say "gluten-free bread doesn’t raise" (but what it’s actually doing is raising and later falling)?
Is there perhaps a remedy?
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