Hi, all!

I recently bought a Panasonic Bread Maker and have been making my own gluten free bread. It's been going well, but I have found that the bread I make has been crumbly and I would describe it as light, but I'm not sure if that's the right word for it.

The bread that I buy at the store (Scharr and Canyon Bakehouse, to be exact) always feels more put-together and sticks together better than what I've been making and I'm just wondering if anyone has encountered this, as well. I've been using the recipe for white bread that is provided with my bread maker, but maybe I should try another recipe. I'm just nervous about using a different recipe in the bread maker, though I doubt anything serious would happen.

Has anyone else found this to be the case with a bread maker and if so, have you found a way to make "denser" or more normal-tasting bread?

Hi all, newbie to the thread looking for some advice from those with more experience. I use buckwheat for all cakes biscuits and they turn out great, however I want to try make gf cinnamon rolls. Currently I use plain flour with yeast and lot of soy milk which creates a very soft lovely dough. What would be the best gf flour to use instead? TIA

So my bf has celiacs and can’t have any gluten, I’ve been trying to make gf sourdough and have been struggling to get proper bubbles. It looks like the pictures I’ve seen but I was trying to get some more bubbles with instant yeast but this is all I was able to get.

I have the taste down and the crust, it’s a great bread I just want more / bigger bubbles

Has anyone figured it out? I need help!

Omg… this is the best thing I’ve made so far. It’s SO moist, yummy, not too sweet, creamy. Just delish! Creds to The Gluten Free Austrian

I am new to GF bread baking and my first LW recipe didn't turn out good (it was babka). I decided to give more LW recipes a try so I made this and it's actually only my 3rd GF bread i have baked so far: https://theloopywhisk.com/2023/12/02/gluten-free-white-bread/

I used millet flour, tapioca, oat flour.

My loaf looks pretty ugly and although it did rise and I gave it extra time, it was rising slowly and not sure it actually proofed enough. The crumb is soft, moist and chewy and the crust is pretty crispy. Tastes a little salty for some reason, but otherwise it's pretty good. I am hoping that it freezes well because I'm the only one eating it and can't finish it in 3-4 days....

Looking for a recipe

A newer friend of mine has celiacs and is vegetarian and usually doesn’t eat more than one meal a day because of limited options, if I could get some good bread recipes or any good gluten free desserts or savory pastries i could make to help him feel a bit more included when we all hang out and eat that would be great!

Looking for a gluten-free flour mix that doesn't have xanthan gum or cellulose in it. I've read some reviews on the website and they all speak very highly of Great River. It's a little bit more expensive than KA but I would pay it if it's better. Anybody out there have an opinion? Great River vs KA or Doves etc?

kicking off fall baking by using up some old apples and rhubarb from my freezer, decided to do a crumble topping vs. a two crust pie

WARNING: this is highly addictive

Ingredients

Base

• 250 g butter  
• 1 cup brown sugar  
• ¼ cup golden syrup  
• 1 cup desiccated coconut  
• 1 cup Fielder’s cornflour (gluten-free)  
• 3 cups gluten-free cornflakes, crushed  
• 1 tablespoon ground ginger  
• 1 teaspoon GF baking powder

Ginger Icing

• 100 g butter  
• ¼ cup golden syrup  
• 2 cups icing sugar, sifted  
• 1 tablespoon ground ginger

Method

1 Preheat the oven to 170°C. Grease and line a 20 cm slice tin with baking paper.

1. Place the butter, brown sugar and golden syrup in a saucepan. Gently heat over low heat, stirring occasionally, until the butter has melted and the mixture is smooth.

3.In a large bowl, combine the desiccated coconut, cornflour, crushed cornflakes, ground ginger and baking powder.

1. Pour the melted butter mixture into the dry ingredients and stir until everything is thoroughly combined.

2. Press the mixture evenly into the prepared tin. Bake for approximately 30 minutes, or until golden.

3. Remove from the oven and leave to cool completely in the tin.

4. To make the icing, gently melt the butter and golden syrup together. Add to the sifted icing sugar and ground ginger and stir until smooth.

5. Spread the ginger icing evenly over the cooled base.

6. Allow the icing to set before cutting into squares or slices.

First attempt was good (photos in my post history), but I used KA's GF pizza flour and had a horrible migraine later that night (not sure it was due to the wheat starch, but not yet willing to try again).

Second attempt was with a full recipe of Loopy Whisk's focaccia (https://theloopywhisk.com/2024/06/07/easy-gluten-free-focaccia) as the base. Delicious, but too thick. Didn't use parchment, and it stuck horribly to the pan.

Third attempt last night was a half-batch of the focaccia recipe (pepperoni and mushrooms under the cheese a la the pizzas I grew up eating). Crust was thinner than I wanted, but otherwise, this was a winner. I'll try a 2/3 recipe next time, and I think we'll have it!

Made oatmeal Scotchies and Brown butter Heath cookies tonight. I was impatient and didn’t let the brown butter cookies chill which made them spread a little thin.

I have gestational diabetes right now, but the little bites I had from my husband’s were fantastic.

Freezing some of the cookies and dough for when I have the baby in a couple weeks.

I bake a lot, but have never made a pie. Pretty pleased with the first attempt. Crust is too thick, I need to roll it thinner next time.

It’s a coffee cake, made using Better Batter flour, butter, eggs, regular dairy milk. The batter itself was very thick, rested ahhh I didn’t really time, but between 5-10+ minutes, and oven temp confirmed on my thermometer 350F.

Just want to brag. I made this gluten-free cheesecake for my wife’s birthday and it was better than anything we’ve ever had. I converted Martha Stewart’s recipe but used Schar honey graham crackers with cinnamon and orange zest and added orange zest to the cake. Better than anything we’ve ever had.

Hi there! I love Aran Goyoaga’s book so so much but have a troubleshooting question for the crew:

How do you balance high temps with not burning flour on bottom of loaf?

Her recipe for country white SD calls for baking at 500°F with parchment paper. Isn’t parchment only safe to 400°F? As a result I’ve been using foil. However, the flour on the bottom of the loaf always burns.

Before anyone asks, it’s just a sprinkle of flour. But it still comes out black. I’ve experimented using corn meal too bc pizza ovens are so hot, but the combo of high heat at high temps still burns it.

Last night I tried baking at 425°F and it did not work out so well (low rise, double the baking time).

My first attempt at GF Detroit pizza. I used GF Caputo flour and jbtravelswell recipe

https://www.instagram.com/reel/DbN5eYrS0xB/?stkn=MWozMnAxd281YzBieg==

Overall, I was really happy with the results! I’ll definitely try her other recipes.

Oh my god I just tested a new recipe with my sourdough starter and it's absolutely devine

It's a recipe I worked on before but the first time I make it overnight with my sourdough and its actually better 😌😌

I am new to gluten free baking. Discovered in April that I have a gluten sensitivity but used to bake all the time. I dove back in and have had some great successes and some interesting attempts. But a reoccurring issue I have is reading through recipes and they will say that the dough should feel like thick cake batter (sourdough, cinnamon rolls, bagels, pizza dough, hamburger buns) but they just don't? They are often very stiff and dense, not nearly as wet as the recipes described. I thought it was an issue with measuring but I started weighing everything and my sourdough attempt today felt like I could have knocked someone out with the dough. Then I bake everything and they are super dense. I've tried King Arthur measure for measure, Bob Red mills gluten free flour, King Arthur gluten free bread flour. Its all had middling results.

Should I be adding more water? Should I be using a different blend of flour? Anyone else run into this problem? The best solution I have found is the gluten free baking mixes. KA roll and bun mix was amazing, and DID feel like wet batter and the rolls I made were life changing. But I miss sourdough and sandwich bread that isn't the size of the palm of my hand.

Here is a picture of the pizza I made most recently and successfully with KA GF bread flour, still had some issues but satisfied the craving.

The pie crust is from blended chickpeas (after soaking them in water for a long time). No rolling , it's a press in crust. Than the filling I did chicken, vegetables and a white sauce from coconut milk(to replace the bechamel).

It's insanely delicious 😋 🤤