If not, please email me at and we can go over it step by step. If all those things are checked off correctly, it should work. Finally, I would ask if you did the steam trick with the shallow pan and water. Next, I would ask if you allowed it to rise enough for the second rise in a nice, warm environment. Then I would ask if you let it chill long enough in the fridge. Next, I would go to the first rise and make sure you got a good rise. Without those, I can’t guarantee my recipes will work as those are the only ones I use. I first always make sure readers who are having problems are using the exact products I recommend. I’m not sure what could have gone wrong without being there with you. It definitely shouldn’t taste like cardboard. I’m so sorry you didn’t have luck with the artisan bread. You may need to add a little more liquid. I would suggest using the same brand (Authentic Foods) as the superfine might make more of a difference. Hi, Catherine! I’m so glad you love the Italian bread!! I think it might work with the brown rice flour, but the only way to know is to try it. My family just loves this bread and on Father’s Day my dad said he thought it was BETTER than any gluten bread he’s ever had (he doesn’t need to eat gf), and may be the best bread he’s ever had! So I know that it works and I’d so much love, love, love for you to be able to experience it, too 🙂 If all of this fails, email me and we can go over it.
You may have to cover the top with foil half way through if it gets too dark. I would drop the temp down to about 325 and let it bake for about one hour, checking with an instant read thermometer until it reaches an internal temp of about 190 degrees. If you want to use a loaf pan, you certainly could try it. The steam created from the water is what causes the bread to initially rise in the oven within its first 10 minutes of baking, so if that doesn’t happen it’s going to be very flat and, as a result, very gummy.Īlso, covering the bread with plastic wrap while it’s rising for 30 minutes will help it from forming a skin, which would prevent it from rising.ĭouble check all the above, and if you did everything exactly as the recipe says, it may be your climate. Quickly shutting the oven door right after is also very crucial. Did you just dump the dough onto a well floured piece of parchment right from the fridge? Did you set up the baking stone or steel (if you have one) and a shallow pan underneath and preheat the oven to the proper temp? Did you add the hot tap water to the pan when you put the loaf/loaves in the oven? That is essential to getting oven spring, or oven rise. Hi, Lynn! I just made two loaves of this bread over Father’s Day weekend and they came out very tall and not gummy at all. Try that and please let me know if you’re still having problems. Have you tried turning your oven on to the lowest temp it will go (mine has a warm function at 170 degrees) and then turn it off and put the bread in the oven to proof? Sometimes I will have to do this a couple of times (turn the oven on and back off again several times) especially during the winter months when my house is colder than usual and it takes longer to proof breads. I’ve found this to be one of the most common problems that readers have–they don’t let the bread rise for long enough and are afraid to add a little warmth to the proofing area. How long are you letting it proof? It shouldn’t rise much, but it will be noticeably larger and maybe you haven’t let it proof long enough. Are you kneading the dough at all before shaping it? The less you mess with it, the better. It can be difficult trying to get gf breads just right. I’m so sorry you’re having trouble with this bread.
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Kim’s gluten free bread flour blend–my bread flour blend is essential to the success of this bread (or any of my breads, for that matter)! If you’re using a store bought blend, you will NOT get the same results as this.
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