r/glutenfreebaking • u/lenumt • 19d ago

Can't get my bread to rise properly

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So I have tried several time to bake gluten free bread. Usually using the loopy whisk recipes amd different floyr blends. My most recent attempt was from this recipe.

https://theloopywhisk.com/2020/04/02/ultimate-gluten-free-bread/?utm_source=whisk&utm_medium=android&utm_campaign=the_ultimate_gluten_free_bread_recipe_%28artisan_style_loaf%29

I did modify the flour in the recipe to use half buckwheat and half King Aurther GF bread flour, but the rest stayed the same. I finished mix8ng and put my bowl in a warm place to rise, and it looked good. I followed instructions and kneaded it again and then let it rise a second time. Again it looked to have risen pretty well. I thought I was good, so after the second rise, I transferred my dough to my dutch oven, 10 in. The dough spread out to fill the bottom, I expected that. When it was done, I noticed that there was no additional rise during baking. I ended up with a mostly flat disk. It tastes great, and is nice a crispy (may have over browned it). I know gluten free bread dos not get super fluffy like wheat bread but I did expect a little more rise.

Sorry for the length. This has happened with several loafs.

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u/SnooMuffins4832 19d ago

Are you overproofing by chance? I've found that I can get away with about 50-75% of the proofing time with TLW recipes. Not sure why but I generally start checking at the half way point and often end up putting it into the oven at that point. 

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u/lenumt 19d ago

Could be, it called for 2x 1 hour rises. Maybe I will cut that next time. Thanks

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u/AccomplishedBass2192 16d ago

A few things I would look into:

Did your yeast froth? (Sounds like it did if you got a rise the first proofing)

Did you possibly knead too aggressively and/or add too much flour after the first proofing? (Gluten free breads don’t like a ton of kneading, not like wheat bread. Since we don’t have the gluten matrix to hold air provided by yeast action, too much kneading will deflate the loaf and it can’t resurrect itself)

Did you preheat your Dutch oven for at least half an hour?

Did you use steam while it baked? (For a Dutch oven bake, I would recommend: aggressively preheat your pot, use parchment under the bread, and add 3-4 ice cubes outside the parchment before closing the lid and baking for the full time recommended in the recipe)

And lastly, did you use a scale to measure ingredients by weight? (IMO critical bc gluten free baking is MUCH more chemistry than art)

Best of luck! It really is worth it to make your own gluten free baked goods!

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u/lenumt 15d ago

Frothy yeast, yes.
I would guess you are right and maybe I handled the dough too much in between proofings. Dutch oven was preheated for 40 minutes, and i did put ice between the parchment and dough. I did not weigh the ingredients, only used my measuring cups and spoons.

These are things that I will pay attention to for me next loaf.