Guest guest Posted January 14, 2001 Report Share Posted January 14, 2001 I just made my first loaf of gfcf bread -- Marci's soft white bread recipie from Karyn Seroussi's book. It got very brown on the outside and was gummy on the inside, I baked it for almost 90 minutes and it was never anything but wet and gummy inside. I mixed it in my food processor and baked it in loaf pans in the oven at 400. Not a great oven, often have to bake for longer than required. Any ideas on what I did wrong? Thanks, alice b. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2001 Report Share Posted January 14, 2001 Alice, We tried several recipes of cf/gf bread, we modified them, we tried conventional oven, we tried bread machine and we countually ended up with doorstops that wouldn't even try. Then we tried the Tapioca loaf from Ener G from our hfs. It's a little expensive, but it's edible, especially toasted. goes through a loaf a week. Pat in Ohio .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2001 Report Share Posted January 14, 2001 -I have also tried several different recipies for gfcf breads and my results have been similar to yours. Now we use Food for Life rice breads that are usually frozen at the health food stores. Moisten the slices slightly with water and lightly toast. It turns out soft and delicious! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2001 Report Share Posted January 14, 2001 I am about ready to give up on making a decent-not gummy-loaf of bread. I tried making a small loaf of Bette Hagman's Basic Sorghum Bread again today. I put part in muffin pan and part in a small loaf pan. Apparently it was not small enough. It took over an hour for the buns to get done. After an hour and 20 minutes I turned off the oven because I had something else to do and was afraid dh would forget to turn the oven off. 1 1/2 hour later it was still gummy. Evan is still eating it. He loved the buns. I think I will just stick to making buns and forget loaf bread. My oven is a bit off too. I have to bake things longer and maybe I should have baked it at 425 degrees for my oven. I am going back to trying Noah's bread again, only in smaller pans. Betty Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2001 Report Share Posted January 14, 2001 > I am about ready to give up on making a decent-not gummy-loaf of bread. My oven is a bit off > too. I have to bake things longer and maybe I should have baked it at 425 > degrees for my oven. > Hi Betty, After many failures and a lot of gummy bread, I invested a couple of $$ in an oven thermometer. Turns out my old oven's thermostat was inaccurate and the oven didn't maintain an even temp. Once that I was sorted out, I got consistently good results with miniloaves. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2001 Report Share Posted January 16, 2001 I'm glad to hear I'm not the only one! I thought about trying it at 425 too. I hate to give up after the first try. For some crazy reason I really want to make him bread myself. Something I can do for him. I'm new to all this so I don't know what Noah's bread is but I see alot of posts about it so I'll look for the recipie. thanks so much! alice > I am about ready to give up on making a decent-not gummy-loaf of bread. I > tried making a small loaf of Bette Hagman's Basic Sorghum Bread again today. > I put part in muffin pan and part in a small loaf pan. Apparently it was > not small enough. It took over an hour for the buns to get done. After an > hour and 20 minutes I turned off the oven because I had something else to do > and was afraid dh would forget to turn the oven off. 1 1/2 hour later it > was still gummy. Evan is still eating it. He loved the buns. I think I > will just stick to making buns and forget loaf bread. My oven is a bit off > too. I have to bake things longer and maybe I should have baked it at 425 > degrees for my oven. > > I am going back to trying Noah's bread again, only in smaller pans. > > Betty Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2001 Report Share Posted January 16, 2001 I just was going thru my bread notes trying to find this that has been posted in the past. >>>Re: Bread, pg 137 of 's book I make this bread weekly for my daughter. Are you using the rice/tapioca/potato starch flour mix? I found if i put it in a smaller pan and cook it for one and a half hours that it works better. i also turn the oven off when it's done and let it sit there until cool. the first few loaves weren't done in the middle. you may have to lower the temp to 300 and cook it longer than 60 min. too. some of my baking I found that this works better. good luck, Kim >>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2001 Report Share Posted January 16, 2001 I just was going thru my bread notes trying to find this that has been posted in the past. >>>Re: Bread, pg 137 of 's book I make this bread weekly for my daughter. Are you using the rice/tapioca/potato starch flour mix? I found if i put it in a smaller pan and cook it for one and a half hours that it works better. i also turn the oven off when it's done and let it sit there until cool. the first few loaves weren't done in the middle. you may have to lower the temp to 300 and cook it longer than 60 min. too. some of my baking I found that this works better. good luck, Kim >>>> Quote Link to comment Share on other sites More sharing options...
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