really like the sandwich bread, hwever every time i have made it the sides are done and the middle has a tunnel of raw dough and air space. i am tired of thowing the middle third away. have tried cooking longer and that does not really help..anyone else had this happen?
Gluten Free Forums - Elana's Pantry » recipes
HELP with sandwich bread
(11 posts)-
Posted 1 year ago #
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Usually when you hear done on the edges but raw in the middle for the same amount of time a recipe states it means your oven temp is off or you are baking in a different pan than called for in the recipe. Glass, shiny metal or dark metal pans all cook a little differently. Elana recommends a loaf pan that is shiny metal, if you are using glass, dark metal or non-stick pans, reduce your oven temp by 25 degrees. If you are using the same type of pan as Elana, then I would suspect your oven temp may be off. There are oven thermometers you can get that will help you figure out how hot your oven is actually getting or you can just try reducing the temp a bit to see if that helps.
Posted 1 year ago # -
This might sound crazy, but I don't even put my dough in the pan anymore. I have found I get the perfect (well, perfect for me!) type of bread if I actually wet my hands with water and flatten the bread onto a parchment covered baking sheet. It will be thin, but cooked through and more focaccia or the "ends" of a loaf of bread. I LOVE it. If you're willing to try this method, you just might find it to be easier than the pan. I do. It cooks much faster, also. Let me know if you have questions : )
Best,
KatiePosted 1 year ago # -
That's a great alternative, Katie.
Posted 1 year ago # -
Thanks colormepink!
Oops -- typo *and more LIKE focaccia -- that's what I meant. : ) I should mention I make sure to spread it out quite thin and evenly (and if you try it, you will need to wet your hands with water a couple times). I suppose you don't have to spread it out thin, per se, I just prefer skinnier sandwich bread to thick. Either way should work -- just use a normal baking sheet (I use an airbake large size covered with parchment). I cook it at the same recommended temperature and just keep an eye on it every few minutes to prevent burn-age. Let it cool a bit, cut it into rectangles or whathaveyou shapes, and store as Elana suggests.
: )
Posted 1 year ago # -
My sandwich bread was very tasty, but came out very flat- about 2 inches tall. Does anyone know how to make it fluffier/taller?
Posted 1 year ago # -
Make sure your eggs are room temp, you can warm them quickly by placing them in a bowl of warm water for a few minutes. Beat the eggs with either a hand or stand mixer for up to 5 minutes till the eggs are very light in color and are about triple in volume. When you mix the dry ingredients into the wet, use a wide blade spatula, fold in gently and quickly to trap the resulting air bubbles and transfer quickly to your baking pan. Those steps will help add some volume to your loaf. If that still doesn't get you the height you want, I would seek out a narrower, taller loaf pan.
Posted 1 year ago # -
Thank you so much- I will give that a try!
Posted 1 year ago # -
Mine turned out perfectly and oh it was so nice to have a hamburger on bread today!
Posted 1 year ago # -
Hello all,
I've found adding more almond flour and ground flax helps me get a bread that's done all the way through and has a much less mushy texture.
I've posted my bread recipe at: http://gfbff.com/breads/gfbff-bread-2
I hope this is helpful!
LoriPosted 1 year ago # -
To avoid air bubble, after putting dough in pan, bounce the pan a couple of times on a flat surface. Also, you can run a knife the length of the dough; this also helps keep the top from cracking too much.
To make a higher/bigger loaf, I add a couple of egg whites and about two teaspoons baking powder instead of the baking soda.
Hope this works for you.
Posted 1 year ago #
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