Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 24-11-2007, 08:07 PM posted to rec.food.baking
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Default gluten free bread falls

My gluten free bread rises nicely at it proceeds through the bread
maker machine. When it is done it has fallen 30 percent and is very
dense. The recipe is for a bread machine. Is it normal fot gluten free
bread to fall? How can I make a gluten free bread with the same
texture and lightness of wheat bread?

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Old 25-11-2007, 09:02 PM posted to rec.food.baking
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Default gluten free bread falls

I don't think you can. I've been making GF bread for years by hand. It is
always dense. If you're looking for a bakery/wonder bread texture you're
out of luck. It won't happen. I've even bought GF bread mixes and get the
same results. If you are Celiac or gluten sensitive, light store bought
breads are a thing of the past for you. Been living GF for 11 years now.
Purchased GF sliced breads are a dried out nightmere and tasteless. So
either learn to like the heavier breads or eliminate bread from your diet as
many do.
------------------------------------
"MisterB" wrote in message
...
My gluten free bread rises nicely at it proceeds through the bread
maker machine. When it is done it has fallen 30 percent and is very
dense. The recipe is for a bread machine. Is it normal fot gluten free
bread to fall? How can I make a gluten free bread with the same
texture and lightness of wheat bread?





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