Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Special Diets => Topic started by: kniki on May 13, 2009, 02:23:52 am
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I have just had my second attempt at making Cyndi's bread and both times it has turned out like a heavy brick. It won't cook through even after an hour in the oven. This morning I let it rise for an hour before putting it in the oven. Can anyone help me with what I might be doing wrong?? Am I cooking it at the right temperature - 180 degrees? Is the mix supposed to be pretty runny (as opposed to a 'normal' bread dough)? Is tapioca starch the same as arrowroot flour?
Thanks
Niki
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I've made this lots of times and I've had one disaster with it where it was runny and ended up brick like. i have no idea what i did differently!
most of the time though it comes out quite sticky and i can actually make dinner rolls out of it. the only difference is that i add in about twice as many seeds but i doubt that makes much difference. i do have to cook it longer (my oven is useless and i have no real idea what temperature it cooks at but i usually use 160' for recipes that ask for 180') or it ends up a bit sticky in the middle, like it did last night.
it is definitely a firmer bread but shouldn't be a brick ;) http://brazen20au.blogspot.com/2009/04/gluten-free-bread-cyndi-omeara.html
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So you mean it's firm enough to shape into rolls? Mine was nowhere near that texture. I had to pour it into the bread pan.
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i can kind of dollop it into rolls ;) not firm enough to roll into rolls!
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Well mine was nowhere near that thick, both times I made it. Should I try it with less water?
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perhaps. it might even be worth contacting cyndi to ask her. http://www.changinghabits.com.au/contact_us i wonder if it's to do with one of the flours?
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Thanks, I'll ask her. I've also texted my demonstrator to see if she can come around next week to give me a hand.
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good luck niki! if we lived within 1000kms of each other i'd offer to come over and have a look :D
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niki, just thought, did you definitely put the xanthan gum in? i was making something last weekend that was totally liquid and i realised i'd forgotten the gum - as soon as i put it in instantly thickened and came together into a ball...
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I used guar gum - I assumed it was the same thing... maybe it's not.
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i'm not sure tbh!
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I've sent an email via the website to Cyndi to ask her advice - thanks :-)
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Let us know the answer - I haven't tried the bread, but would be interested to see what might be wrong.
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I haven't heard back yet but I'll let you know when I do. ;D
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niki, just wanted to finally show you the bread i made the other day, to show the recipe does work! you can see a few spots, up high and down along the bottom where it wasn't quite cooked and should have been baked a little longer, but it was delicious.
(http://farm3.static.flickr.com/2210/3530709160_6576bb2133.jpg)
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Still looks pretty good - even if not perfectly cooked.
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Thanks, I'm going to make it with Rosemary on Tuesday - I'll post a photo of mine if I can :-)
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good luck niki!
and chat said to say hi ;D
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Actually Chat and I are Facebook friends but I don't use FB much any more; I'm too addicted to Twitter.
My lovely TM demonstrator just came over and made the bread with me. I used xanthan gum this time and the dough looked a lot different - more like dough and less like batter! I've just popped it in the oven, so fingers crossed!!! Will post a photo when it's done.
p.s. I have not as yet heard back from Cyndi or her team.
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yay!!!!
i'm sure i read, maybe in her newsletter, that she is struggling to answer emails these days so maybe you've been overlooked :( hopefully the xanthan gum will do the trick though! what a lovely TM lady you have!
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Well it still sank a bit and it seems a tad sticky to me, but it's a big improvement on my previous efforts.
(http://i98.photobucket.com/albums/l268/chocks4/bread.jpg)
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yummo!
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Nice work - practice makes perfect - go for it. Really looks good.
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I was still not 100% happy with it so I'm having another go now!! I'm obsessed with getting this right!
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Ok I've just pulled another loaf out of the oven - definitely the best one yet! It may not look much different to the one in the first photo, but you can see that it didn't sink at the top, and it's definitely a bit less dense.
Thanks for sharing my gluten free bread making adventures!!
(http://i98.photobucket.com/albums/l268/chocks4/IMG_1613-1.jpg)
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Nothing like a hot piece of bread for a late supper - well done.
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Nice work - practice makes perfect - go for it. Really looks good.
Ditto - the loaf is even better - looks fantastic. You can start selling them now ;) ;) ;)
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I'm having some for breakfast - definitely a success! Hurrah!
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I hope the recipe keeps working for you Kniki :) It's always worked okay for me and I prefer it to the bought stuff. The only difference that I know of between xantham and guar gum is that guar gum can cause tummy upsets in sensitive people.
Best wishes,
Karen3
(yes I now have my own login - Dean got tired of me using his ;) )
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yay karen!
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I've made this twice now and it still sinks after taking it out of the oven. It tastes delish but to me it's rather disappointing to be so dense at the base.
OK so what am I doing wrong????? xo
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what ar eyou cooking it in? i find i have to cook it lower and longer than the recipe says and in a proper bread tin
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brazen I'm doing it in a bread tin that is quite broad but a bit shallow. So I might try dropping the temp to 160 and then cooking for an hour?
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yes, my tin makes a nearly square loaf but see how you go with lower heat and longer cooking.
my last loaf was a disaster but the rolls i made at the same time were perfect!
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Hi Everyone,
Not sure if it's already been mentioned but are you letting the bread rise in a warm place for 20 minutes?
Cheers,
K3