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Bread Machine With Gluten Free Cycle!
Bread Machine With Gluten Free Cycle Questions
How can I stop my bread collapsing in the middle?
I have a bread machine which I use quite regularly as I’m allergic to gluten, so I make my own bread, but it always seems to collapse in the middle. It looks as though it’s risen really well with about 30 minutes to go on the cooking cycle, but then it just totally collapses in the centre.
Anyone have any ideas as to why this is happening or what I can do to stop it from happening? I wasn’t sure whether maybe the machine was getting too old and not heating properly all over, or if it’s because it doesn’t have a gluten free setting on it or something like that?
The gluten is the molecular string that holds the risen bread in place and stops the cave in. Try making smaller loaves that will essentially rise less and be less prone to collapse.Or bake a more dense loaf with a cake like texture. Adding some egg to the dough would also help the risen gluten free bread to set. I get the best results by a combination of all three; Add some beaten egg to the dough then bake it in the oven in a long narrow loaf tin.
