Unbread unbread unbread

[ldygrinningsoul]

Well, it's a bit damp and spongey in the middle. I think cooking it in the oven might help this. Trying to get the sort of air holes and lift that wheat bread has is damned tricky though. Bread is serious chemistry. I almost flunked chemistry

Comments

[anastajia]

what are you using for the flour?

i've had good success with sweet rice flour, (they have it at Mitsuwa)
and Fern makes a muffin mix that is mostly brown rice flour, and those come out really fluffy too.

[ldygrinningsoul]

The first loaf was brown rice flour, potato starch and tapioca flour. The second loaf I used white rice flour instead of brown. It doesn't taste bad, but it still doesn't have air holes - it kind of looks like a baked matzoh ball still. I tried throwing some soda and powder in the second batch, but as suspected, they didn't do anything once it was kneaded.

Mixes are hard for us because they almost all have soy in them, unfortunately, but I've made pumpkin bread and muffins on my own that were fine - those work on the soda principal rather than the yeast principal, so they don't suffer any from weird flours.

You have a bread recipe that's worked for you?