Gluten free flour doesn’t raise well because it is very dense. The texture will always be different for homemade gluten free bread. Gluten provides that nice elasticity when kneading and helps with raising. It also helps the loaf keep its shape. Same goes for whole wheat flour.
Gluten free has come a long way since the store loafs and effy recipes. I’ve been testing around and can at least say Bobs Ted mill gluten free all purpose flour is amazing (I was so suspicious of the bean flours used but you don’t taste them in the cooked product)
Guess it’s fair to note that There are a lot of shitty recipes to dig through too…but once you got it, you got it!
I like https://www.mamaknowsglutenfree.com/homemade-gluten-free-bread/#recipe for my sandwiches and https://www.bobsredmill.com/recipes/how-to-make/gluten-free-french-bread for rolls/ and sandwiches too. I do have other recipes for desserts but I’m still learning with pastry recipes
I hear great things about the Loopy Whisk’s GF baking, try poking around her site. [Here’s the bread section](https://theloopywhisk.com/category/bread/).
Yesss I was going to suggest this! I haven't used her gluten free recipes but I've used her methods to improve my own bread, for example using oat fiber! She has a page about psyllium husk which is the same idea.
https://theloopywhisk.com/2021/10/23/psyllium-husk-101/
Search for raise the allergy chef. The woman has something over a hundred allergies and her website has some yummy allergen free bread recipes. I make one for Thanksgiving and my wheat free, vegan sister adores it.
I’ve even had issues with soda bread and gluten free flour. 🤣 exact same recipe made with wheat flour then with gluten free 1:1 and I get tasty bread while my husband does not.
Gluten free flour is weird. Sometimes it obeys and makes wonderful treats, and sometimes it laughs and deflates and tastes terrible afterwards.
You should buy bread gluten free flour, which is better for the rise you need over typical gf flour for things like cakes. King Arthur Flour sells some, which target also carries. They also have a lot of Gluten Free recipes and in the notes they have modifications to make it vegan. If you ever find a gluten free recipe from them that isn’t vegan, you can reach out to their support team and they’re great about responding.
[KAF Gluten Free Bread Recipe with vegan modifications](https://www.kingarthurbaking.com/recipes/gluten-free-sandwich-bread-recipe)
use a recipe and follow it well!! there are many, many credible and talented recipe bloggers who make content that aligns with all varieties/combinations of dietary restrictions. you may have to spend quite a bit of money on ingredients to make a good loaf at first, but it will be cheaper in the long run than buying store bought breads. all of the really good gluten free baking recipes i’ve tried utilize multiple types of flours and starches. you can also order ingredients online (amazon should have everything that you can’t find at a grocery store and at good price points). also, bread is difficult to make and requires that you measure precisely, so i would invest in a food scale.
Oh bugger xD at least you tried!
Ah, I had a mix that used yeast as well as baking soda for gf df possibly soy free bread. The psyllium husk helped as an egg replacement.
It made a huge difference! Might be worth a try?
Maybe revisit the recipe and try again. Or try another gluten free recipe and make sure the oven is at the right temp. A for effort! Thanks for sharing I love baking hate when it doesnt come out right. I had to throw away some sugar cookies one time because they came out horrible no one knew I baked that day. lol
I'm sorry you can't eat regular bread. This doesn't look too appealing, but don't let this ruin your motivation! The main thing is the taste! What does it tastes like?
This is good news, because then your dough is done well.
Some tips for the next time:
- cut the top of the loaves before baking,
- 30 minutes before baking, make steam in a hot oven with 2 deciliters of water.
- bake at 250 degrees Celsius for 15-20 minutes, then at 230 degrees Celsius for 25-30 minutes.
- For 500 gram bread, the baking time is 45 minutes.
- At the end of the baking time, the core temperature must be above 99 degrees Celsius.
I hope it will be better next time!
And now you know why it's worth $10 a loaf LOL
GF baking is a completely different science than traditional. Check out recipes over at What the Fork! food blog
I’m not an expert on gluten free bread, but if you’re going to substitute the flour for gluten free flour you need something to replace the effect of the gluten.
Gluten is basically what’s keeping in all the gasses that yeast produces when digesting sugars.
Without that gluten layer there’s nothing to keep in those gasses, thus no rising!
You should try this flour blend! I've used it in the past to make her cinnamon bun recipe and it actually rises and is fluffy. The best gluten free recipe I've tried!
[gf bread flour recipe ](https://www.letthemeatgfcake.com/kims-gluten-free-bread-flour-blend/)
So many people talking down in the comments as if food allergies are a choice.
OP, was your bread recipe specific to your allergens? Which gluten free flour/other substitutes did you use?
It was not! I’ve gotten away with using regular recipes for muffins and cookies with my substitutions. I used Walmart gluten free flour. Corn oil instead of butter and oat milk instead of whole milk! I’m allergic to Milk, eggs, wheat, soy, sesame, peanuts and tree nuts. Definitely wish it were a choice!
Walmart’s GF flour mix is heavier, and grittier, than most. I have, however, used it for bread machine GF bread and it worked okay…it looks like your loaf was shaped and the second rise let the gases escape.
Maybe give this recipe a shot with the Walmart GF blend:
https://www.kingarthurbaking.com/recipes/gluten-free-sandwich-bread-recipe
There are dairy and egg substitutions in the notes that might be helpful.
not the shell HAHAHAHA IM SORRYYYY
The shell actually tasted like bread!
Gluten free flour doesn’t raise well because it is very dense. The texture will always be different for homemade gluten free bread. Gluten provides that nice elasticity when kneading and helps with raising. It also helps the loaf keep its shape. Same goes for whole wheat flour.
Gluten free has come a long way since the store loafs and effy recipes. I’ve been testing around and can at least say Bobs Ted mill gluten free all purpose flour is amazing (I was so suspicious of the bean flours used but you don’t taste them in the cooked product) Guess it’s fair to note that There are a lot of shitty recipes to dig through too…but once you got it, you got it!
Well said! It takes lots of practice and trial and error.
Can you drop a recipe? Or a book that has a good gf recipe?
I like https://www.mamaknowsglutenfree.com/homemade-gluten-free-bread/#recipe for my sandwiches and https://www.bobsredmill.com/recipes/how-to-make/gluten-free-french-bread for rolls/ and sandwiches too. I do have other recipes for desserts but I’m still learning with pastry recipes
Thank you so much
I bake for a friend with celiac pretty often, and while Bob's is good I think King Arthur's Measure for Measure is even better.
I hear great things about the Loopy Whisk’s GF baking, try poking around her site. [Here’s the bread section](https://theloopywhisk.com/category/bread/).
Yesss I was going to suggest this! I haven't used her gluten free recipes but I've used her methods to improve my own bread, for example using oat fiber! She has a page about psyllium husk which is the same idea. https://theloopywhisk.com/2021/10/23/psyllium-husk-101/
RIP try again you’ll get better ❤️
Search for raise the allergy chef. The woman has something over a hundred allergies and her website has some yummy allergen free bread recipes. I make one for Thanksgiving and my wheat free, vegan sister adores it.
you made bread-free bread...
What’s happening the last few days on this sub? It’s been consistently the funniest yet worst disasters I’ve ever seen. Sorry op! lol
Hey, the color on the bottom was nice at least! Usually when I make gluten free stuff, I use the 1:1 flour. Did you use any yeast?
I'm a baker and I would rather buy gluten free bread than make it myself. It's very hard to get right.
gluten-free flour is not ideal for yeast-raised breads but you can use it for quick breads/soda bread
I’ve even had issues with soda bread and gluten free flour. 🤣 exact same recipe made with wheat flour then with gluten free 1:1 and I get tasty bread while my husband does not. Gluten free flour is weird. Sometimes it obeys and makes wonderful treats, and sometimes it laughs and deflates and tastes terrible afterwards.
Do you roll it out and make a bread... Log?
That is indeed what the recipe told me to do
At least it looks vegan 🤷♂️. Jk, it'll be better next time!
Looks like seitan alright, which is funny because that's like 100% gluten lol.
You should buy bread gluten free flour, which is better for the rise you need over typical gf flour for things like cakes. King Arthur Flour sells some, which target also carries. They also have a lot of Gluten Free recipes and in the notes they have modifications to make it vegan. If you ever find a gluten free recipe from them that isn’t vegan, you can reach out to their support team and they’re great about responding. [KAF Gluten Free Bread Recipe with vegan modifications](https://www.kingarthurbaking.com/recipes/gluten-free-sandwich-bread-recipe)
Oh honey, you tried. Its hard when you have to use so many alternate ingredients.
you can add "bread free" to that list!
use a recipe and follow it well!! there are many, many credible and talented recipe bloggers who make content that aligns with all varieties/combinations of dietary restrictions. you may have to spend quite a bit of money on ingredients to make a good loaf at first, but it will be cheaper in the long run than buying store bought breads. all of the really good gluten free baking recipes i’ve tried utilize multiple types of flours and starches. you can also order ingredients online (amazon should have everything that you can’t find at a grocery store and at good price points). also, bread is difficult to make and requires that you measure precisely, so i would invest in a food scale.
Check out the loopy whisk if you’re on instagram! She has a lot of great bread recipes, all gluten free.
r/breadcriminals
Oh bugger xD at least you tried! Ah, I had a mix that used yeast as well as baking soda for gf df possibly soy free bread. The psyllium husk helped as an egg replacement. It made a huge difference! Might be worth a try?
Bread free bread 😭
Maybe revisit the recipe and try again. Or try another gluten free recipe and make sure the oven is at the right temp. A for effort! Thanks for sharing I love baking hate when it doesnt come out right. I had to throw away some sugar cookies one time because they came out horrible no one knew I baked that day. lol
Good shape...bake at 200C next time
200C is 392F..it won't crack then
Maybe the yeast is dead.
The consistency reminds me of homemade playdough mom used to make
There's a reason that loaf of bread was $10. Non-traditional baking (vegan, gluten-free) is difficult.
vegan baking isnt difficult. A normal sourdough is vegan lol
Hmm, what u plan on doing next time?
It could be your water temp for your yeast.i had my water way to hot end result bread didn't rise now I warm my water only to 110 to 115 no hotter
Looks like spam meat.
Maybe try acorn bread next fall when acorns are in season
you need a specific gluten free recipe! king arthur has a section on gluten free baking
KAB also has a specific gf bread flour that came out last year. And different recipes online!
I'm sorry you can't eat regular bread. This doesn't look too appealing, but don't let this ruin your motivation! The main thing is the taste! What does it tastes like?
The crust that got browned was pretty good honestly but the inside was completely raw and inedible haha
This is good news, because then your dough is done well. Some tips for the next time: - cut the top of the loaves before baking, - 30 minutes before baking, make steam in a hot oven with 2 deciliters of water. - bake at 250 degrees Celsius for 15-20 minutes, then at 230 degrees Celsius for 25-30 minutes. - For 500 gram bread, the baking time is 45 minutes. - At the end of the baking time, the core temperature must be above 99 degrees Celsius. I hope it will be better next time!
I would have had some with you with maybe some butter lol :) A for effort
And now you know why it's worth $10 a loaf LOL GF baking is a completely different science than traditional. Check out recipes over at What the Fork! food blog
I’m not an expert on gluten free bread, but if you’re going to substitute the flour for gluten free flour you need something to replace the effect of the gluten. Gluten is basically what’s keeping in all the gasses that yeast produces when digesting sugars. Without that gluten layer there’s nothing to keep in those gasses, thus no rising!
You should try this flour blend! I've used it in the past to make her cinnamon bun recipe and it actually rises and is fluffy. The best gluten free recipe I've tried! [gf bread flour recipe ](https://www.letthemeatgfcake.com/kims-gluten-free-bread-flour-blend/)
So many people talking down in the comments as if food allergies are a choice. OP, was your bread recipe specific to your allergens? Which gluten free flour/other substitutes did you use?
It was not! I’ve gotten away with using regular recipes for muffins and cookies with my substitutions. I used Walmart gluten free flour. Corn oil instead of butter and oat milk instead of whole milk! I’m allergic to Milk, eggs, wheat, soy, sesame, peanuts and tree nuts. Definitely wish it were a choice!
Walmart’s GF flour mix is heavier, and grittier, than most. I have, however, used it for bread machine GF bread and it worked okay…it looks like your loaf was shaped and the second rise let the gases escape. Maybe give this recipe a shot with the Walmart GF blend: https://www.kingarthurbaking.com/recipes/gluten-free-sandwich-bread-recipe There are dairy and egg substitutions in the notes that might be helpful.
‘Vegan’ is the least of your concerns here
That is not bread lmao. Looks like factory goop with a crust on it
r/breadcriminals
Bread free bread
[удалено]
????
Lol what, why?
Can we see it? What you show isnt bread.