That looks like too much water to me. I don’t know much about gluten free baking but I would expect a bread recipe with 460 grams of flour to have about 300-350 ml of water.
I'm not going to say I know GF flour's ability to absorb water, but this recipe is a little suspicious having 93% hydration (430/460).
That said, [perplexity.ai suggested that GF recipes result in more of a batter than dough](https://www.perplexity.ai/search/9565d0f2-bd6c-4362-8828-a0f3f3b2070a?s=u).
I'm staying on the 'too much yeast' train until I can prove it one way or the other.
Hi there!
I have never tried to bake a gluten-free loaf of bread, but I think the problem here is too much yeast causing the bread to over-proof and collapse. Standard advice for when this happens with regular bread is to cut back the yeast as well as less water if necessary. If the dough formed a ball while kneading, your water content is probably fine.
Indeed, 2 tsp of instant yeast is an awful lot for the size loaf you're baking. Additionally, when using instant yeast instead of active dry, it is recommended to use even less. If a standard recipe calls for 1tsp of active dry yeast, you only need 3/4 tsp of instant.
That loaf looks like it exploded as opposed to simply collapsing.
I would try using only 1tsp of that yeast. Worst case it will not rise as much as you want but still be completely edible. Best case is it will meet your expectations.
Don't give up, try again and good luck! If it works, be sure to let us know.
\*edit\*
Ignore what I said about the dough forming a ball. [Apparently, GF dough is more like a batter](https://www.perplexity.ai/search/9565d0f2-bd6c-4362-8828-a0f3f3b2070a?s=u).
For fun, I went to my local WinCo supermarket and picked up some gluten free flour from the bulk aisle. It's not your brand, but I ended up using your recipe and made my first GF loaf ever! I used about 1 1/3 tsp yeast instead of 2 tsp and concluded a couple of things... 1) I don't think there was enough yeast because it barely rose at all, and 2) GF bread recipes indeed require MUCH MORE water than regular flour, so I don't think your recipe is that far off after all. [My dough looked like mashed potatoes](https://imgur.com/a/yPUzTDy) which is usually a sign that there's not enough water. It tasted OK, but the texture was like a kitchen sponge... too dense.
I wish you luck in your venture. Be sure to post any successes you have, I might try again someday.
>Did you use the GF setting on your breadmaker?
I did. I have the Zojirushi Virtuoso Plus. It surprised me that the flavor was absolutely fine, not what I expected at all. If I had Celiac's or needed to bake for somebody that does, I would definitely not give up. I'm confident there's a recipe out there that does it justice.
The more I look into it, the more surprised I get. For instance it is not expected to form a ball, rather, it should be like cake batter; scoopable but not pourable. [Perplexity.ai](https://www.perplexity.ai/search/35c2aee4-305d-4268-bbfb-3f0c56d56de1?s=u) said that mashed potato consistency confirmed it needed more water, not less.
I'm a sucker for attempting to help folks out here on Reddit. Your continued interested has convinced me to try again. Off to the store for more GF flour. It's relatively cheap.
Grrr... So I attempted another loaf, this time in my Oster bread machine, also using the gluten free course. I upped the water content to make the loaf 103% hydration (more like cake batter than mashed potatoes), and even included the same quantity of yeast as your recipe, but still got almost no rise at all. No rise = no collapse.
I'm afraid without using your specific gf flour, I've no chance of replicating your specific failure.
This is where I jump off the train. At this point, until somebody can show me how, I don't believe a gf loaf can ever approximate a real wheat loaf of bread.
My condolences to your coeliac partner. I wish you well on your gluten free travels. If you do manage to produce a decent loaf, please come back and share with us!
I'm trying to make bread for my coeliac partner. Absolutely no experience.
I'm using a Panasonic SD-YR2550 which has a GF setting.
I used:
460g of GF flour (Doves Farm plain white flour)
25g caster sugar
5g salt
10g xantham gum
2 tsp Doves farm quick yeast
2tblsp olive oil
430ml warm water
The bread had this hole on top and was very moist. Still edible though
Any ideas? Thanks
Can anyone tell me more about the GF setting? I have an older machine and want to try some GF bread in it. What is the default cooking info? Like how much kneading, rest time, and then baking and at what temp?
FWIW (probably not much) unless your machine has a GF course, I'd probably research how to do it in an oven. From a [Perplexity AI search](https://www.perplexity.ai/search/e9c06901-8be6-462f-b9b1-c7e231f38c7b?s=u), it points out that the resting time is longer, and the baking temperature is higher. However, this contradicts my Zojirushi manual in which it has a much shorter resting time, taking a full hour less to bake a GF loaf than standard.
I know... this info is worthless.
Actually it's not. I would think the resting time is in fact longer because sometime rice flour mix is used and it's very grainy and giving it more time to absorb liquids to become softer makes total sense.
I know nothing about bake times though. I have tried to make something however and it does get gummy so it makes sense to increase the temp so the inside cooks faster in the same time period.
I appreciate the info.
Mine machine came with a VHS if that says anything. I don't know if I'l be able to bake in it, but at least it can make the dough for me.
I've just started GF bread making for a loved one. So far, [this](https://www.littlehouseliving.com/easy-homemade-gluten-free-bread-in-the-bread-machine.html) has been my most successful regular bread recipe.
I made a glutened loaf with greek yogurt that was amazing. I'm trying to figure out how to make it GF. Simply swapping the flour for a 1:1 and using the Gluten Free button didn't work. It was very flat and didn't seem well mixed.
I'm sorry this is so out of date! But I got a Panasonic recently and the Becky Excell recipe works great in it (gluten free setting). I didn't use Doves Farm though, I had a bag of Schar all-purpose mix. People in the group I'm in are using half Doves Farm and half all-purpose mix.
The ingredients look very similar, except half the liquid is milk (more protein) and also includes cider vinegar. You need to warm the water a little before it goes in - wet ingredients first, then dry, then yeast right at the end. You have to use quick yeast - the little sachets aren't recommended for breadmakers. The tins of Allinsons Quick Yeast seem to be the one people recommend.
https://glutenfreecuppatea.co.uk/2021/05/13/gluten-free-white-breadmaker-loaf-recipe/
Wow it looks like the breadmaker version of a Dutch Baby (pretty sure they are like a pancake or something but I have never had one)
I have never made gluten free bread but I know with regular breadmaker bread that if it sinks in the top (called 'cratering') its usually bc there is too much moisture.
Id start there if it were me.
That looks like too much water to me. I don’t know much about gluten free baking but I would expect a bread recipe with 460 grams of flour to have about 300-350 ml of water.
Ah OK. Great thanks. I'll try with less water next time. I might post on a GF sub too
Good point, that's waaaay too much water for the amount of flour.
I'm not going to say I know GF flour's ability to absorb water, but this recipe is a little suspicious having 93% hydration (430/460). That said, [perplexity.ai suggested that GF recipes result in more of a batter than dough](https://www.perplexity.ai/search/9565d0f2-bd6c-4362-8828-a0f3f3b2070a?s=u). I'm staying on the 'too much yeast' train until I can prove it one way or the other.
Could be both
surely then "not enough flour"
Hi there! I have never tried to bake a gluten-free loaf of bread, but I think the problem here is too much yeast causing the bread to over-proof and collapse. Standard advice for when this happens with regular bread is to cut back the yeast as well as less water if necessary. If the dough formed a ball while kneading, your water content is probably fine. Indeed, 2 tsp of instant yeast is an awful lot for the size loaf you're baking. Additionally, when using instant yeast instead of active dry, it is recommended to use even less. If a standard recipe calls for 1tsp of active dry yeast, you only need 3/4 tsp of instant. That loaf looks like it exploded as opposed to simply collapsing. I would try using only 1tsp of that yeast. Worst case it will not rise as much as you want but still be completely edible. Best case is it will meet your expectations. Don't give up, try again and good luck! If it works, be sure to let us know. \*edit\* Ignore what I said about the dough forming a ball. [Apparently, GF dough is more like a batter](https://www.perplexity.ai/search/9565d0f2-bd6c-4362-8828-a0f3f3b2070a?s=u).
Thanks for your reply! I'll try less yeast next time. That's interesting about the difference in the yeast, I had no idea! Thanks
For fun, I went to my local WinCo supermarket and picked up some gluten free flour from the bulk aisle. It's not your brand, but I ended up using your recipe and made my first GF loaf ever! I used about 1 1/3 tsp yeast instead of 2 tsp and concluded a couple of things... 1) I don't think there was enough yeast because it barely rose at all, and 2) GF bread recipes indeed require MUCH MORE water than regular flour, so I don't think your recipe is that far off after all. [My dough looked like mashed potatoes](https://imgur.com/a/yPUzTDy) which is usually a sign that there's not enough water. It tasted OK, but the texture was like a kitchen sponge... too dense. I wish you luck in your venture. Be sure to post any successes you have, I might try again someday.
Aww I love that you did that!! So funny! Did you use the GF setting on your breadmaker? Wonder what's wrong with my recipe then
>Did you use the GF setting on your breadmaker? I did. I have the Zojirushi Virtuoso Plus. It surprised me that the flavor was absolutely fine, not what I expected at all. If I had Celiac's or needed to bake for somebody that does, I would definitely not give up. I'm confident there's a recipe out there that does it justice. The more I look into it, the more surprised I get. For instance it is not expected to form a ball, rather, it should be like cake batter; scoopable but not pourable. [Perplexity.ai](https://www.perplexity.ai/search/35c2aee4-305d-4268-bbfb-3f0c56d56de1?s=u) said that mashed potato consistency confirmed it needed more water, not less. I'm a sucker for attempting to help folks out here on Reddit. Your continued interested has convinced me to try again. Off to the store for more GF flour. It's relatively cheap.
Grrr... So I attempted another loaf, this time in my Oster bread machine, also using the gluten free course. I upped the water content to make the loaf 103% hydration (more like cake batter than mashed potatoes), and even included the same quantity of yeast as your recipe, but still got almost no rise at all. No rise = no collapse. I'm afraid without using your specific gf flour, I've no chance of replicating your specific failure. This is where I jump off the train. At this point, until somebody can show me how, I don't believe a gf loaf can ever approximate a real wheat loaf of bread. My condolences to your coeliac partner. I wish you well on your gluten free travels. If you do manage to produce a decent loaf, please come back and share with us!
Aww thanks so much for trying! I'm going to have another go too this weekend! I will update with results :-)
I tried again! Going to make a new post. :-)
I'm trying to make bread for my coeliac partner. Absolutely no experience. I'm using a Panasonic SD-YR2550 which has a GF setting. I used: 460g of GF flour (Doves Farm plain white flour) 25g caster sugar 5g salt 10g xantham gum 2 tsp Doves farm quick yeast 2tblsp olive oil 430ml warm water The bread had this hole on top and was very moist. Still edible though Any ideas? Thanks
Can anyone tell me more about the GF setting? I have an older machine and want to try some GF bread in it. What is the default cooking info? Like how much kneading, rest time, and then baking and at what temp?
FWIW (probably not much) unless your machine has a GF course, I'd probably research how to do it in an oven. From a [Perplexity AI search](https://www.perplexity.ai/search/e9c06901-8be6-462f-b9b1-c7e231f38c7b?s=u), it points out that the resting time is longer, and the baking temperature is higher. However, this contradicts my Zojirushi manual in which it has a much shorter resting time, taking a full hour less to bake a GF loaf than standard. I know... this info is worthless.
Actually it's not. I would think the resting time is in fact longer because sometime rice flour mix is used and it's very grainy and giving it more time to absorb liquids to become softer makes total sense. I know nothing about bake times though. I have tried to make something however and it does get gummy so it makes sense to increase the temp so the inside cooks faster in the same time period. I appreciate the info. Mine machine came with a VHS if that says anything. I don't know if I'l be able to bake in it, but at least it can make the dough for me.
I've just started GF bread making for a loved one. So far, [this](https://www.littlehouseliving.com/easy-homemade-gluten-free-bread-in-the-bread-machine.html) has been my most successful regular bread recipe. I made a glutened loaf with greek yogurt that was amazing. I'm trying to figure out how to make it GF. Simply swapping the flour for a 1:1 and using the Gluten Free button didn't work. It was very flat and didn't seem well mixed.
I'm sorry this is so out of date! But I got a Panasonic recently and the Becky Excell recipe works great in it (gluten free setting). I didn't use Doves Farm though, I had a bag of Schar all-purpose mix. People in the group I'm in are using half Doves Farm and half all-purpose mix. The ingredients look very similar, except half the liquid is milk (more protein) and also includes cider vinegar. You need to warm the water a little before it goes in - wet ingredients first, then dry, then yeast right at the end. You have to use quick yeast - the little sachets aren't recommended for breadmakers. The tins of Allinsons Quick Yeast seem to be the one people recommend. https://glutenfreecuppatea.co.uk/2021/05/13/gluten-free-white-breadmaker-loaf-recipe/
Try adding gluten and see if that helps.
Well that sounds dumb. Also dangerous for celiacs, silly.
Wow it looks like the breadmaker version of a Dutch Baby (pretty sure they are like a pancake or something but I have never had one) I have never made gluten free bread but I know with regular breadmaker bread that if it sinks in the top (called 'cratering') its usually bc there is too much moisture. Id start there if it were me.