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ndye8253 badge: Community Member

King Arthur GF Bread Mix - Constantly Collapses! Help!!

I've been making the gluten free bread mix from King Arthur for a while now. I love it! I make a larger loaf, a 1 lb loaf, instead of the smaller loaf that one box makes so it lasts longer. So, I use about 1-1/3 boxes and alter the ingredients to match (4 cups mix, 2 cups water, 1/3 cup oil, 4 eggs, 4 tsp yeast). I never get the same results with the finished product even though the ingredients are the same, the baking temperature is the same, and the baking time is the same (I have tried baking it longer and that doesn't help). Some times the bread comes out perfect and other times it falls in the middle when it cools. Could it be the change in temperature in the house or the change in humidity? I have noticed that lately the bread does not rise much at all before baking. Could this be the cause? I love this bread and want to continue using it but need to figure out why it's collapsing so much! HELP!!

Tags: bread, collapse, fall, gluten free

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CookinATX
  • Reply by CookinATX on January 09, 2012 at 11:07 am
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Usually bread collapsing is from over-proofing on the second rise. Are you sure your bread is not rising much, or is it maybe over-rising and collapsing before the bake?

Other things to try:
1) Use either a little less water, or a little more flour.
2) After the bake time, turn the oven down 50 degrees and bake an additional 15 minutes. (Tent with foil if the crust is getting too brown.)
3) Make sure the bread is totally cooled before slicing.
4) Get a second loaf pan, and make two loaves with the standard recipe (instead of increasing one loaf by 1/3rd). Freeze one after cooling. Bread freezes beautifully.

Let us know how it goes!

Chris

Mike Nolan
  • Reply by Mike Nolan on January 09, 2012 at 1:39 pm
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With gluten free breads, if it isn't fully baked it is more likely to collapse as it cools.

I usually aim for an internal temperature of 210 for GF breads.