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What did I do wrong?

cycler1729's picture

What did I do wrong? (post #64911)

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I've been looking for a really great gluten-free bread recipe and I finally got one that came out great the first time that I baked it last week - really squooshy and challah-like.  Even the next day it didn't need toasting.  The only thing was their baking time was way off - even adding another 15 minutes it was still undone in the center.


But it was a dough-like consistancy (almost too much for my dough hooks) and it "grew" really well.


Today I began to prepare another batch and I did everything exactly the same and it is LIQUID.  Not even batter!


I'm letting it sit to see if anything happens but I don't know what's going on!


This is the recipe.


Soft White Bread (Gluten-Free)


 


In a small bowl combine:


½ cup warm water


2 teaspoons sugar


4 teaspoons dry yeast granules


Set aside and let stand for 15 minutes


 


2 cups white rice flour


2 cups tapioca flour


¼ cup sugar


4 teaspoons xanthan gum


2/3 cup dry milk


1 ½ teaspoons salt


Combine the above six ingredients in a large bowl (use largest mixing bowl).


 


1 ½ cups water


4 tablespoons melted butter or oil


1 teaspoon gluten-free vinegar


3 eggs


 


Mix above dry ingredients in a large bowl, and the four liquid ingredients in a small bowl, then add the butter mixture and yeast mixture to the dry ingredients.


Beat on high for 2 minutes.


Use two small greased bread pans, as one large one seems to cause the bread to rise too high and become like a mushroom.


Allow to rise in pan, then bake at 350 degrees 20 - 25 minutes.


Adjust time depending on size of loaves.


 


As sandwich rolls use small individual pie tins


spray the tins with cooking oil, divide dough to make about 12 sandwich rolls, place pie tins on two cookie sheets, allow to rise, if desired brush with a mixture of egg and water, sprinkle sesame seed or poppy seeds over top, before baking.


 Bake until nicely browned in 15 -20 minutes.


 

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