Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: Lucyluu on May 25, 2012, 10:07:48 am
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I've heard that gluten free bread doesn't rise as much as regular bread but in the past two days I have attempted to make Cyndi's bread from the gluten free cook book and on both attempts the bread has turned out like a brick. Heavy and solid.
I don't know what's going on. The water is warm the eggs and yeast are at room temperature, the yeast is not old I just don't understand it. Has anyone else had this problem or is it just me? I don't think it's my oven as I can make regular bread without a hitch.
Any help much appreciated.
Lucyluu
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LL, maybe you should try another recipe. I haven't made this one so can't comment.
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Lucyluu, have you read the reviews (http://www.forumthermomix.com/index.php?topic=3521.0) of this recipe. Everyone seems so positive about that recipe - maybe you can pick up some clues from the reviews.
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Hi lucyluu
I make this bread for our cooking classes every 6 weeks.
I made a loaf tonight for my nephew.
I let the dough rise for about 1-2 hours inside a large bread tin under my range hood light.
I cook it for about 30-35 minutes (this will depend on your oven though).
It rises high and the bread is "light" for gluten free bread.
Good luck.
Rara
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I had success with this bread too.
Does Cyndi live in Queensland? Just wondering, because she says to let the bread rise for half an hour or so and I find it takes about 2 hours when it's cold.
It needs to be covered so it doesn't dry out on top, that will prevent it from rising. After it has risen, be very, very careful when you move the tin as it will collapse if put down on the bench heavily. (ask me how I know....)
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Thanks everyone for the help. Will try one more time today, might have a lot to do with the rising time. The book says 15 minutes, though I did leave it for 40 the second time I made it. We'll see what happens and let you know.
Thanks again for the tips.
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Hi LL :D
This probably wont be much help to you, but I know from experience that some people just dont have the knack for bread making. I can whip up awesome brownies, cakes, bikkies or slices, but I have never in my life made a successful loaf of bread, except when I put everything in my bread maker and leave it to do the work ;)
I heard somewhere that cooking with yeast is a very fine art, and some people just never master it. I have resigned myself to the fact that I'm one of those people, but I make up for it with skills in other areas of cooking :)
Good luck with your bread today though. The first couple of times may just have been practice runs ;)
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Amy, I thought I was one of those people too, even my 1st loaf in thermie was pretty bad, then I bought good bakers flour, new yeast and followed the video instructions on the lighthouse flour website exactly and made fabulous bread!
Lucyluu the difference in rising time others have had success with seems significant, and the 15 minutes doesn't sound enough.
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Amy try a couple of bread recipes using your thermomix.
This (http://www.forumthermomix.com/index.php?topic=4253.0) is a good recipe to start with.
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Amy, one of the great joys of the TMX is the ease with which you can make bread. Please persist with one recipe and you will succeed. Many Forum members had not made bread before they got their TMX, but Isi posted an easy fab. recipe and many had a go and were successful. Try Isi's recipe or my No Fuss recipe and we will walk you through it. Ask ? about anything you don't understand and the good people here will help. If you can bake all these other things you will certainly be able to make bread.
LL, I think, like others, you may need to let this bread prove (rise) a lot longer in a warm place. Between 20/25 o C is the ideal temp.
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Okay ladies, you've talked me into it ;D We are having soup for lunch tomorrow so I will try the no-fuss rolls. I'll let you know how I go. Or if you never hear from me again its because I did something wrong with the yeast and it ate me :-))
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If they turn out well Amy (no reason why they shouldn't) you will be besides yourself with joy and you will then want to try lots of different recipes. Good luck with your first attempt.
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There's a really good gluten free bread recipe on the recipe community forum: Gluten Free Rice Bread (http://www.recipecommunity.com.au/recipes/gluten-free-rice-bread/40731)
I've made it and it's lovely. I did sub out the psyllium husks for 2 tsp xanthan gun and it worked fine.
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I had success with this bread too.
Does Cyndi live in Queensland? Just wondering, because she says to let the bread rise for half an hour or so and I find it takes about 2 hours when it's cold.
It needs to be covered so it doesn't dry out on top, that will prevent it from rising. After it has risen, be very, very careful when you move the tin as it will collapse if put down on the bench heavily. (ask me how I know....)
You are spot on with everything MJ!! I make this often and also have great success with it. You DO need to ignore the rising time and allow it to come to the top of the tin before baking and yes place it VERY carefully into the oven lol.
I also make this now in a 500g bread tin ;)
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Well all I can say is thanks everyone for your help and suggestions. I made the original bread from the Gluten Free cookbook and not having made it before thought I should follow the recipe. I did that twice and ended up with two bricks.
Judydawn suggested I check the forum for reviews to see how everyone else had done. Well I did read some and was a bit miffed as to what went wrong with mine, but then I realized most of you had got your recipe from Cindy's book and not what seems to be the abbreiviated version of her recipe in the gluten free cookbook.
So I searched the forum for a more detailed version and found one from ILoveBimby back in 2010. So I followed that closely and ended up with one and a half loaves of bread. As the loaf tin I have seemed to be a little too small for my mixture I only put 2/3 in that and then another third into a smaller tin. The dough rose and rose and rose, in the end I had to put it into the oven before the end of the proving time as I was going to have dough coming out of the tins. It took 40 mins to cook and was very nice indeed but I'm thinking I need to get a larger loaf tin if I make it again.
Once again thanks to everyone for your help and from now on I'll check the forum for hints after I've read the book.
Lucyluu
Ps Anyone need a couple of bricks?
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Use them as door stops Lucyluu ;D I'm so pleased you were successful the third time - good on you for persisting and finally achieving a nice loaf.
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LL, you don't have to use a bread tin. You can cook your bread in a cake tin or Pyrex dish. make sure you line them with baking paper. So pleased that you persisted and have had success. There will be no stopping you now.
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Good on you LL!! So many of us are making great bread now thanks to this forum and in most part Chookie as she has just encouraged and encouraged us all and now we can do the same back when she isn't around .. she has trained us all well :)
You won't know yourself now, especially with the GF bread as it is so like bread, unlike the c**p you buy in the shops :D
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Congratulations LL.
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I think I am possibly the most excited person in the world ;D
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I bet you are just that Amy. I can remember feeling the same too when I finally had success with my bread or rolls I think it was.
What is that you have in the middle, tomato and something else?
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;D ;D ;D
I mixed finely grated parmesan cheese with some minced garlic, spread it down the middle and then sprinkled the diced tomato on top :D I also put a little bit of garlic and herb seasoning in the dough.
Ladies, thank you so much for encouraging me to give bread another try :-* :-* :-*
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YAY Amy ;D ;D ;D it looks great
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Amy, you're bread looks beautiful. I've never thought to put things in the middle of bread. It looks very tasty.
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Yay to lucyluu and Amy!!!
Lucyluu the recipe I use is from the gluten free cookbook.
I would love a different recipe to compare though.
Rara x
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Faffa, thanks for the kind words, but credit must go to those like LL and Amy who persist. It is also great to see other members help when I am not around. I also learn from others experiences. Think I will make some Garlic Turkish bread today.
Amy that bread is an inspiration to all of us. The sky is the limit.
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Thank you so much everyone! :D :D :D
I think I would like to try a sweet bread now, maybe a chocolatey one or something with fruit and cinammon ;D
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Try Chookies apricot and walnut bread (I think that is the name of it!!) Its delish ;)
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That's walnut, apricot & raisin bread Kathryn - here's (http://www.forumthermomix.com/index.php?topic=9742.0) the link.
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Thanks ladies! I knew I could count on you to point me in the right direction :D
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Amy, I think that this is the best fruit bread that I have made, so far. ;D
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Its definitely on the menu then Chookie :D :D
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Congratulations Amy. Yes, Chookie's fruit bread is wonderful.
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Hmm. lil' bit of hijacking here. This thread is meant to be about GF bread, ladies!! (http://www.thedishforum.com/smilies/blush-whistling/whistling.gif)
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Hmm. lil' bit of hijacking here. This thread is meant to be about GF bread, ladies!! (http://www.thedishforum.com/smilies/blush-whistling/whistling.gif)
Lol sorry MJ :-))
I try to be good now ;D
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;D Not to worry, it happens all the time!
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Yeah, I know! You should read the "What are you cooking today?" thread...
;D ;D ;D
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I've been having trouble with Cyndi's bread too - And have studied all the posts. I can't get it to cook through, and even though I leave it in the oven for over an hour it comes out tacky when you cut it. I let it rise to the top of the tin, I've tried a hotter temp, longer cooking, two different ovens (gas and fan forced electric) With no luck. I make the tacky slices into french toast, but would welcome any suggestions.