I love the taste of the Gluten Free Bread 2.0 but I want to get it to RISE more and also get the loaf to be bigger.
I increased the ingredients by 1 egg + measurements by 25% and it still came out great but still didn't rise up enough.
Should I add more baking soda?
Vyvyan,
I think one of the reasons this loaf is small is because if it is much bigger, it won't get done in the middle. Baking with almond flour is different from wheat in this way. It takes longer to bake, and you don't want the outside to get dry and hard while you're getting the middle done.
Lisa
Vyvyan,
I also wanted a bigger loaf and tried doubling the recipe and put it into a 9x5 loaf pan and baked it until the center of the loaf was 205 degrees. I got a reasonably sized loaf with the inside cooked. The outside of the loaf was a little darker than maybe I would have preferred but my husband thought it tasted good. I thought it was a little dry for my tastes, but I plan to add raisins next time (hubby was excited about that idea). Next time I would try loosely laying some foil over the top after 10 minutes or so to reduce how dark the outside got. The loaf pan I use is from Pampered Chef and it's one of those stoneware ones (don't know if that made a difference in how well it cooked or not).
You must log in to post.
