I've had a couple of problems with gluten-free bread of late which I chose to remedy today.
The first time I baked from the gluten-free recipe I was using (which included egg) I wasn't happy with the results, the crumb structure was bad near the base and it didn't rise as much as I was expecting. I guessed my yeast must have gone bad as it had been open a couple of months. So I bought more yeast and tried again. Same problem.
So I re-evaluated and concluded (guessed) the xantham gum was the issue. [For those of you not in the know, xantham gum is what you replace gluten with in gluten-free bread].
I was all ready to try the recipe again today before I spotted another recipe, which didn't have egg in it. Perfect! Both recipes (the original and the new one) called for 2 tsps of xantham gum, so I decided to do one loaf as per the recipe and one with half the amount.
Here's what happened:
Post baking, as you can see the 1 tsp XG bread has risen far more than the 2 tsp XG bread, but (looking at the base) you can see that the bubbles are far smaller in 1 than in 2. 2 looks far more rustic and has a deeper sound when tapped.
[I had to go for a walk at this point as I was finding it hard not to slice it up straight away and I knew it needed time to cool! Upon my return...]
2 tsp Xantham Gum gluten-free bread (as per the recipe)
Summary: A much tighter crumb structure which seems to have inhibited the rise [as per my original suspicion]. Bread is far denser/heavier than it should be for the size of the loaf.
1 tsp Xantham Gum gluten-free bread (half the amount the recipe asked for)
Summary: A nice even crumb structure. The big void indicates that either it should have proved for longer [it had more than doubled in size already] or it should have been knocked back.
Halving the amount of the xantham gum definitely did the trick with regards the lack of rise even if it seemed impossible at the dough [batter] stage that it will make a nice loaf. It would be impossible to braid or do anything fancy with, but the proof is in the finish - a lovely, crusty loaf. Knocking back the batter is going to be tricky, but I feel confident that I will soon be selling bread in my store.
Fabulous at 50
Paw Patrol (2)
Legend of Zelda
Naked Wedding Cake
Mini Eggs Easter Cake
Steampunk Music Box